top of page

Vegan Tuna Casserole

(adapted from The Casserole Queens Cookbook)


I love casseroles, so I am always looking for the easiest way to "veganize" my favorite dishes, and being able to "veganize" foods that you like, I think, are essential to successfully transitioning to a vegan diet. It also gives you a place to start and feel less overwhelmed with the journey.

This recipe only required a few changes. As you get more comfortable with cooking vegan, play with the recipe, and make it your own.

Happy Eating!

Ingredients:

2 tbsps nondairy butter

1 cup seasoned bread crumbs

10 oz mushrooms (chopped)

1 med onion (chopped)

1 1/2 tsp smoked paprika

1/8 tsp cayenne pepper

1/2 tsp salt (plus more to taste)

3 1/2 cups vegetable broth

1 cup nondairy half and half

12 oz spiral rice noodles

12 oz tunaless tuna (can find at whole foods)

1 1/2 cups frozen peas

1 1/2 cups vegan parmesan

2 tsp dry parsley (if you want to use fresh parsley, 2 tbsps)

pepper to taste

Directions:

  • Preheat oven 475F

  • precook noodles and cook for half the time on the instructions.

  • In a large skillet, over medium-heat melt 1 tbsp of butter and add bread crumbs. Stir frequently 3 to 5 minutes, or until golden brown. Set aside in a small bowl.

  • In the same skillet, over medium-high heat melt 1 tbsp of butter. Saute mushrooms and onions add cayenne, smoked paprika, and 1/2 tsp salt. Saute mushrooms and onions until golden brown.

  • Add broth, milk, and noodles, then turn the heat to high and let the noodles cook for about 5 minutes. Stirring constantly. The sauce should thicken a little.

  • Remove pan from heat and add the frozen peas, tuna, parmesan, parsley, and season with salt and pepper to taste.

  • Pour mixture into a baking dish and sprinkle the bread crumbs over the casserole. Place in the oven for 8 minutes or until the edges start to bubble.

Please share with friends and family who will like to try this recipe. Sharing is caring!


17 views

Recent Posts

See All
bottom of page