vegan tuna casserole

You asked for it - and here it is. The ultimate comfort food made plant-based. Vegan Tuna Casserole. No nuts, no tofu, no oil, and gluten-free. Just for you.

Cheesy Vegan Tuna Casserole

oz brown rice fusilli pasta

artichoke hearts (in water)

yellow onion

celery

tsp minced garlic

peas

panko bread crumbs (optional)

yukon gold potatoes, cut into quarters (about 400 grams)

riced cauliflower

carrot (about 65 grams)

water (to steam the potatoes)

almond milk

yeast

Tbs lemon juice

Tbs dulse flakes

tsp old bay seasonsing

onion powder

garlic powder

salt (if needed)

To prepare the sauce in an Instant Pot, add the potatoes, carrot, cauliflower, and water and set to manual for 7 min with a 10 min natural release. 

If you do not have an instant pot &#8211; simply steam them on the stove until they are very soft and a fork can be inserted easily.

Drain and add to blender along with all the remaining sauce ingredients.  (not the 2 cups of cooking water!) Blend until smooth and creamy.  Set aside.

Chop onion and celery and saute in a larke skillet using 1-2 Tbs water or veg broth until softened. 

Drain and rinse artichokes and chop coursely.  Add to skillet along with minced garlic and stir.

Cook 1-2 minutes or until most of the liquid has evaporated. 

Add blender sauce to skillet and mix well.  

Cook pasta according to package instructions.  Add peas to water just before the pasta is finished. 

Mix thoroughly and serve if gluten-free.  

Alternatively, pour into a casserole dish and top with optional panko bread crumbs.  Bake at 375° F for 15-20 minutes ot until top has browned.

Tasty.. Your recipe is simple yet very effective. I tried it yesterday, resulting in a delicious and nutritious meal. I want to add more butter to the recipe but still keep the original taste. Do you have any advice for me?

I love casserole and I love your dish. It looks creamy and delicious. Thank you for the recipe!

Noodles, mushroom soup, peas, and vegan tuna baked into a casserole for the ultimate creamy vegan comfort food.

Vegan Tuna Casserole

16 oz package pasta noodles

mushrooms (I use cremini)

canola oil oil

PLAIN soy milk

salt

paprika

black pepper

potato starch or corn starch

water

kelp flakes

TVP crumbles (or Butler Soy Curls)

vegan butter ((melted))

breadcrumbs

Boil your choice of noodles according to package directions, drain, rinse and pour back into a large pot

COOK THE NOODLES

Start by washing and cutting up mushrooms into small bite-sized pieces.

Add them to a soup pot with some oil and sprinkle them will salt.  (The salt flavors the mushroom and helps it to release its juices to flavor the broth).

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Cheesy Vegan Tuna Casserole

Vegan Tuna Casserole

Top 2 vegan tuna casserole recipes from across the web

The most viewed vegan tuna casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Vegan Tuna Casserole

Vegan Tuna Casserole

The most viewed vegan tuna casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine