Vegan Tuna Casserole
Explore this delightful Vegan Tuna Casserole recipe, a healthy and sustainable twist on the classic tuna casserole. Perfect for a family dinner or to impress guests at any gathering, this vegan casserole is so delicious that it's sure to become a fast favorite among all health-conscious food lovers.
Ingredients
For vegan tuna:
- 1 can chickpeas drained
- ½ stalk celery finely chopped
- 1 green onion finely chopped
- ½ red onion chopped
- 30 g vegan mayonnaise
- 50 g Nori seaweed flakes can be found as a snack at Asian stores
- 1 tablespoon flaxseed oil it has a "fishy" taste and smell
- 40 ml water
- 1 tablespoon vinegar
- 1 clove garlic
- salt and pepper
For the casserole:
- 250 g fusilli pasta cooked according to the instructions on the package; you can use GF if you want
- 1 cup peas frozen
- 300 ml condensed cream of mushroom soup
- 1 cup cashew milk
- 1 cup vegan cheddar cheese grated
- ½ cup Panko breadcrumbs use GF if needed
- 1 tablespoon olive oil
- salt and pepper
Instructions
Prepare the "tuna":
- In a bowl, mash the chickpeas with a fork. Don't puree it, you want it flaky and slightly chunky in texture. Season with salt and pepper.
- Add finely chopped celery, red onion, green onion and Nori flakes.
- In a blender, combine vegan mayonnaise, water, vinegar, flaxseed oil and garlic. Season with salt and pepper.
- Add this sauce to the chickpea mash and mix well.
- Place the fake tuna mixture in a bowl, cover and set aside.
For the casserole:
- Heat the oven to 180 C (356F).
- Put the cooked pasta in a bowl, add the peas, the vegan tuna, the canned mushroom soup, milk and grated cheddar. Stir to combine. Add salt and pepper to taste.
- Transfer the mixture to a casserole greased with oil.
- In a small bowl, mix the Panko breadcrumbs and olive oil and sprinkle over the pasta mixture.
- Bake for 15-20 minutes, until it browns on top and forms a crispy layer.