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Vegan tuna casserole with pasta, sliced tomatoes, and breadcrumbs in a casserole dish.
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5 from 1 vote

Vegan Tuna Casserole

Vegan tuna casserole with chickpeas, mushrooms, and pasta in a savory, creamy sauce that is nut-free and oil-free for a cozy plant-based dinner.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Diet: Vegan
Servings: 8
Calories: 340kcal
Author: Denise Perrault

Ingredients

  • 3 cups chickpeas (garbanzo beans) 2 cans, drained, reserve 1 cup of liquid
  • 1 cup aquafaba chickpea liquid
  • 2 ½ cups plant milk
  • 2 tablespoons soy sauce
  • 1 teaspoon onion powder
  • 2 teaspoons garlic powder
  • 2 tablespoons prepared mustard
  • 2 teaspoons mustard powder
  • ½ teaspoon ground black pepper
  • 2 teaspoons miso paste
  • 1 teaspoon ground nori or kelp flakes optional
  • 12 ounces dry pasta 3 cups
  • 1 large onion chopped, 2 cups
  • 10 ounces mushrooms chopped, 3 cups
  • 2 cloves garlic minced or pressed
  • 2 cups frozen green peas
  • 2 medium tomatoes thinly sliced
  • ½ cup panko or breadcrumbs
US Customary - Metric

Instructions

  • After draining the chickpeas and reserving 1 cup of the liquid, pour them into a large bowl and crush them using a fork or potato masher.
  • Next, start the water while you make the sauce.
  • Combine the plant milk, aquafaba, soy sauce, mustard, mustard powder, onion and garlic powder, black pepper, and miso paste in another medium bowl or large measuring dish. 
  • Cook the paste if the water is ready, keeping an eye on it to ensure it’s not overcooked. When it’s done, drain it. Don’t worry if it cools; this goes in the oven.
  • Heat a large skillet or Dutch oven over medium heat and add the onions. Cook for 2-3 minutes to soften them before adding the mushrooms.
  • Cook the mushrooms until they release their natural moisture (about 3 minutes).
  • Stir in the garlic and add frozen peas, reserved sauce, and chickpeas. Stir to mix and let the casserole filling simmer for a few minutes until it thickens. Add the pasta if you have room. If not, mix it in the casserole dish.
  • Preheat the oven to 400 degrees F (200 C).
  • Transfer the filling and pasta to a large casserole dish. Add tomato slices over the top and sprinkle with breadcrumbs. Mix the ingredients and level the top so it's relatively flat.
  • Bake, uncovered for 30-35 minutes.
  • Remove the casserole, and let it settle for 5 minutes before serving.

Video

Notes

  • Various sea vegetables can be used to add fishy to vegan recipes, including kelp powder, dulse flakes, or ground nori sheets. Start with ½ a teaspoon and adjust after tasting. You can also add a tablespoon of chopped capers.
  • To make this recipe gluten-free, replace soy sauce with tamari or amino acids and use gluten-free breadcrumbs and pasta.
  • If you don't have frozen peas, you can substitute with frozen green beans or a peas and carrots mix.
  • If the sauce is too thin for your liking, mix 2 teaspoons of cornstarch with ¼ cup of water and then add it to the sauce. This will thicken it as it simmers.  

Nutrition

Calories: 340kcal | Carbohydrates: 63g | Protein: 16g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 545mg | Potassium: 816mg | Fiber: 12g | Sugar: 16g | Vitamin A: 1412IU | Vitamin C: 11mg | Calcium: 180mg | Iron: 5mg