Are you looking for a delicious and hearty comfort food that’s completely plant-based? If so, you’ll love this Vegan “Tuna” Mushroom Casserole Recipe! With savory baby portabella mushrooms, crunchy celery and onion, and a cheesy vegan “tuna” sauce made from chickpeas, this casserole is sure to be a hit with both vegans and non-vegans alike.
Not only is this casserole packed with flavor and nutrients, it’s also easy to make and can be customized to suit your preferences. Whether you’re looking to add more protein to your diet or simply enjoy the taste of classic tuna noodle casserole with a vegan twist, this recipe has got you covered.
So why not give it a try? In just a few simple steps, you’ll have a delicious and satisfying meal that’s sure to become a new favorite in your household.
Why You’ll Love This Recipe
Are you looking for a new way to enjoy a classic comfort food meal? Look no further than this Vegan “Tuna” Mushroom Casserole Recipe! This plant-based version of a classic tuna noodle casserole is not only healthy, but it’s also bursting with flavor.
One reason you’ll love this recipe is that it’s a healthy twist on a traditional dish. By using garbanzo beans to create the mock tuna and baby portabella mushrooms for an earthy and savory flavor, you’re adding protein and nutrients to your meal. This recipe avoids the use of canned tuna and high calorie mushroom soup, making it an ideal choice for individuals who are health-conscious or on a plant-based diet.
Another reason to try this recipe is its creamy texture. The combination of plain soy milk, flour, and vegetable broth creates a rich base for the casserole. Plus, the vegan margarine adds a smooth finish that is perfect for satisfying your creamy craving. And don’t forget the grated cheese substitute! It provides that cheesy and hearty taste without all the dairy.
Lastly, this recipe is incredibly easy to make. All you need are commonly found ingredients such as onion, celery, soy sauce, lemon juice, and grated cheese substitute. Plus, there’s no need to fuss over fancy steps; just mix everything together in one pan and let it bake!
In conclusion, whether you’re already vegan or just interested in exploring plant-based cuisine, this Vegan “Tuna” Mushroom Casserole Recipe is sure to become a staple comfort food dish in your household. Its health benefits combined with the flavorful experience make it an ultimate winner for any night of the week!
Let’s dive into the ingredients that make up this vegan “tuna” mushroom casserole. Don’t get overwhelmed by the long list – most of these items are pantry staples that you probably already have on hand!
Here’s what you will need:
Canned Chick-peas: This is the base of our vegan “tuna” and a great source of protein.
Baby Portabella Mushrooms: These add a savory and meaty texture to our dish. You can also use regular mushrooms if you prefer.
Celery and Onion: Classic aromatics that add flavor to any dish.
Vegetable Broth: Provides a liquid base for our casserole and ensures it won’t dry out.
Plain Soymilk: This dairy-free milk serves as the creamy base for our casserole.
Flour: We’ll use this to thicken our sauce.
Soy Sauce: Adds depth and umami flavor to our vegan “tuna” mixture.
Vegan Margarine: This will be used to sauté our vegetables.
Lemon Juice: Fresh lemon juice brings a bright and zesty flavor that complements the savory mushrooms.
Canned Tuna: For this recipe, we’ll be using canned chickpeas as a plant-based alternative, but you could also substitute vegan tempeh, or omit altogether if desired.
Egg Noodles: Standard egg noodles work great in this recipe but you could use gluten-free noodles if desired.
Grated Cheese: Use your favorite vegan cheese to add a cheesy touch, we recommend either classic cheddar or parmesan replacement.
With all these ingredients in mind, it’s time to start cooking!
The Recipe How-To
Are you ready to dive into making this vegan “tuna” mushroom casserole? Don’t worry, I’ve got you covered on all the steps you need to take.
First things first, let’s gather all the necessary tools and ingredients.
- 2 cans of canned chick-peas, drained and rinsed
- 1 tablespoon of lemon juice
- 1 cup of plain soymilk
- 1 cup of vegetable broth
- 2 tablespoons of flour
- 1 tablespoon of soy sauce
- 3 tablespoons of vegan margarine
- 8 oz. of finely chopped baby portabella mushrooms
- 1 stalk of chopped celery
- 1 diced onion
- 2 cups of crumbled vegan tuna (such as Good Catch or TUNO)
(Note: You can also use canned chickpeas or vegan tempeh instead of vegan tuna)
- Preheat your oven to 375°F.
- Cook 16 oz. of egg noodles according to package instructions, leaving them slightly undercooked.
- In a large skillet, melt 3 tablespoons of vegan margarine over medium heat.
- Add the finely chopped baby portabella mushrooms, chopped celery, and diced onion to the skillet and cook for about 7 minutes until tender.
- Add in the crumbled vegan tuna and stir well.
- Sprinkle 2 tablespoons of flour over the mixture and stir until combined.
- Add in 1 cup of vegetable broth, stirring well until all lumps are gone.
- Next, add in 1 tablespoon of soy sauce and 1 tablespoon of lemon juice, stirring everything together.
- Let the sauce cook for a few minutes until it thickens.
- Pour in 1 cup of plain soymilk, and continue stirring for another minute or two until everything is well mixed.
- Toss the partially cooked noodles with the sauce mixture, coating all noodles evenly.
- Transfer the pasta mixture into a large baking dish sprayed with cooking spray.
- Bake uncovered for approximately 25 minutes or until the top is lightly browned and crispy.
Once your dish is ready, remove it from the oven, let it cool for a few minutes and then serve hot for everyone to enjoy! Be sure to garnish with some grated cheese or breadcrumbs if desired.
Go impress your family with this deliciously satisfying vegan mushroom casserole recipe!
Substitutions and Variations
Are you looking for ways to make this vegan “tuna” mushroom casserole recipe more personalized? Fear not, my friend! I have got just the thing for you – some substitutions and variations that will jazz up your casserole game!
Firstly, let’s talk about the canned chickpeas. If you don’t have them lying around in your pantry, try subbing them out for another type of bean such as black beans or navy beans. They will give a similar protein-boost to your dish, while also adding a bit of a different flavor and texture.
If lemon juice isn’t your cup of tea, you could try using apple cider vinegar instead for some tanginess in place of the lemon juice.
In terms of liquids like soymilk and vegetable broth, you can play around with the flavors here too. If you prefer a sweeter taste to offset the umami flavor of the mushrooms, try using unsweetened almond milk instead for a nutty flavor note. You can also substitute miso paste in place of soy sauce if that’s what you have on hand.
For dairy-free vegans who are craving a cheesy taste to their casserole, nutritional yeast is my go-to ingredient. It gives a nutty and savory flavor similar to cheese but is totally plant-based.
Tofu is also an interesting ingredient to use as a mock tuna substitute. Try using crumbled firm tofu in place of chickpeas, add sea vegetables like nori or dulse to mimic the flavour profile of tuna.
Not into mushrooms or have an allergic reaction? No problem! You can always swap out the baby portabella mushrooms for another vegetable of your choice such as zucchini, eggplant or even bell peppers.
And finally, if you’re into gluten-free eating, sub out regular flour for an all-purpose gluten-free flour blend. And, instead of using egg noodles (which typically contains eggs), choose a gluten-free pasta option with rice flour or quinoa flour.
Experimenting with these substitutions and variations can help you discover new flavor profiles and create a unique twist on this classic comfort food. Don’t be afraid to get creative – your taste buds will thank you!
Serving and Pairing
Now that your delicious Vegan “Tuna” Mushroom Casserole is ready, you might be wondering how to serve and pair it for an unforgettable meal. This casserole dish is a wholesome and hearty meal on its own, but here are some ideas for elevating your dining experience.
To start, consider serving the casserole with a side salad or roasted veggies like garlic brussels sprouts or asparagus. These lighter sides will balance out the creamy and savory flavors in the dish, adding a refreshing and crisp element to your meal.
For those who crave more carbs, you can’t go wrong with some garlic bread or warm dinner rolls. You can also pair this casserole with a comforting bowl of soup like tomato or mushroom soup to make it even more satisfying.
As far as beverages go, I recommend going for light and refreshing options that won’t overwhelm the flavors of the casserole. A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Chenin Blanc will complement the dish’s richness well. If you prefer non-alcoholic drinks, try herbal tea, lemon water, or a sparkling soda with citrus notes.
Lastly, don’t forget to save some room for dessert! A light fruit salad or warm berry cobbler would be a perfect finish to this comforting and classic Vegan “Tuna” Mushroom Casserole meal.
Remember that taste preferences vary from person to person; feel free to experiment and create your own pairings. The possibilities are endless when it comes to enjoying this delicious plant-based comfort food dish!
Make-Ahead, Storing and Reheating
One of the best things about this vegan “tuna” mushroom casserole recipe is that it can be easily made ahead of time for an effortless meal. Simply prepare the casserole, cover with foil and refrigerate up to 24 hours before baking.
If you have any leftovers, you’ll be happy to know they’re just as tasty when reheated! Store any remaining casserole in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in the oven at 350°F for 15-20 minutes or until heated through.
When reheating, you may want to add a splash of vegetable broth or soymilk to the casserole to help prevent it from drying out. And if you find that the noodles have become slightly mushy after being refrigerated and reheated, try tossing them with a splash of olive oil before reheating to help bring back their texture.
As a side note, this casserole can also be frozen for later consumption! Simply prepare the dish, let it cool completely and then store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
So whether you’re meal prepping or looking for an easy way to enjoy leftovers, this “tuna” mushroom casserole recipe has got you covered.
Tips for Perfect Results
Preparing this vegan “tuna” mushroom casserole requires attention to detail and patience, but don’t worry, here are my top tips for perfect results every time:
1. Drain and rinse the canned chickpeas thoroughly before adding them to the recipe. This ensures that your casserole doesn’t become too mushy and maintains that desired texture.
2. When making the vegan cream sauce, be sure to whisk constantly to prevent lumps from forming. You can also use a blender if you prefer a smoother consistency.
3. Add a dash of freshly squeezed lemon juice to the cream sauce for an extra burst of flavor.
4. Don’t skimp on the vegetables! The celery and onions not only add essential nutrients to this dish but also bring out the natural flavors of the dish.
5. Use baby portobello mushrooms instead of regular button mushrooms for added depth of flavor.
6. If you’re feeling adventurous, try adding vegan tempeh for extra protein and texture.
7. Make sure to cook the egg noodles al dente, as they will continue cooking in the oven during baking.
8. When it’s time to assemble your casserole, be sure to layer the creamy sauce evenly between the layers of noodles and veggies for a balanced flavor throughout.
By following these tips, you’ll have a perfectly flavored, nutritious, and filling plant-based meal that will become a family favorite in no time!
As a vegan chef, I am always on the lookout for delicious and nutritious recipes that can satisfy my cravings while providing me with all the plant-based proteins, vitamins, and minerals that my body needs. This vegan “tuna” mushroom casserole recipe is exactly that kind of dish.
If you are looking for a healthy and tasty comfort food that is easy to make and packed with nutrients, this recipe is just what you need. It’s cheesy, creamy, and flavorful, without any dairy or animal products. Instead, it uses canned chickpeas as a protein source, baby portabella mushrooms as a meaty texture, and vegan margarine to add richness.
Moreover, this casserole is versatile and customizable, allowing you to use different types of noodles, vegetables, or seasonings, depending on your preferences. You can also make-ahead and store leftovers for later meals or freeze them for future occasions.
Overall, I believe this vegan “tuna” mushroom casserole recipe is an excellent choice for anyone who wants to enjoy classic tuna noodle casserole flavors in a plant-based, healthy way. So go ahead and give it a try! I promise you won’t be disappointed!
Vegan “tuna” Mushroom Casserole Recipe
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 10 ounces baby portabella mushrooms, sliced
- 4 tablespoons vegan margarine
- 1 teaspoon soy sauce
- 1/4 cup flour
- 2 cups vegetable broth
- 1 1/2 cups plain soymilk
- 2 teaspoons lemon juice
- 1 cup canned chick-peas, drained and mashed
- 1/2 cup plain potato chips, crushed
- 1/2 cup French-fried onions
- 8 ounces fusilli
- Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
- Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
- In a medium soup pot, melt the remaining 3 tablespoon vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the soymilk little by little and continue to stir and simmer. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and some paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
- Cook pasta until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes. Uncover the dish and sprinkle crushed chips and french fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.