Best 2 Vegan Tuna Mushroom Casserole Recipes

Indulge in a delightful culinary journey with our tantalizing Vegan Tuna Mushroom Casserole, a symphony of flavors and textures that will delight your taste buds. This innovative dish reimagines the classic tuna casserole with plant-based ingredients, crafting a hearty and wholesome meal that caters to vegan and non-vegan palates alike. Dive into a rich and creamy sauce, lovingly crafted with a blend of cashew cream, nutritional yeast, and a hint of lemon juice. Savor the tender and flaky texture of the vegan tuna, made from a combination of chickpeas, hearts of palm, and nori sheets. Succulent mushrooms, sautéed to perfection, add an earthy depth of flavor, while a medley of vegetables, including sweet corn, green peas, and red bell pepper, lend a vibrant crunch and colorful appeal. Topped with a golden-brown breadcrumb crust, this casserole delivers a satisfying crunch in every bite. Prepare to be captivated by this delectable dish that seamlessly blends comfort and innovation, making it a centerpiece for any dining occasion.

Let's cook with our recipes!

TUNA MUSHROOM CASSEROLE

Tuna Mushroom Casserole image

This is a wonderful, quick, and tasty supper that is always a hit when we serve it. You can always prepare the casserole the night before, pop it into the refrigerator, and cook it the next day. Enjoy!

Provided by AMETHYST

Categories Seafood Fish Tuna

Time 1h3m

Yield 6

Number Of Ingredients 10

Ingredients

2 cups bow tie pasta
2 (5 ounce) cans tuna, drained
1 (10 ounce) can mushrooms, drained
1 (10.5 ounce) can condensed cream of mushroom soup
1 ⅓ cups milk
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 cup dry bread crumbs
3 tablespoons melted butter
2 teaspoons dried thyme, crushed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 1-quart casserole dish.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a mixing bowl, combine mushroom soup, milk, salt, and pepper. Mix thoroughly. Then add tuna, mushrooms, and pasta. Mix thoroughly. Pour mixture into the greased casserole dish.
In another mixing bowl, combine bread crumbs, butter, and thyme. Mix well. Sprinkle over the top of the tuna mixture.
Bake uncovered in a preheated oven until bubbling and golden brown, about 40 minutes.

Nutrition Facts : Calories 298 calories, Carbohydrate 30.7 g, Cholesterol 32.2 mg, Fat 11.5 g, Fiber 2.6 g, Protein 18.3 g, SaturatedFat 5.4 g, Sodium 932 mg, Sugar 5.7 g

VEGAN "TUNA" MUSHROOM CASSEROLE

Vegan

I was in the mood for the tuna casseroles that I had as a kid. Now that I'm vegan I wanted to try something similar, meat and dairy free! Chickpeas stand in for the tuna for protein.

Provided by kimmouse

Categories Vegan

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

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

Steps:

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.

Tips:

Use a variety of mushrooms. This will give your casserole a more complex flavor and texture. Some good options include shiitake, cremini, and oyster mushrooms.
Don't overcook the mushrooms. They should be cooked until they are soft but still have a little bit of bite to them.
Use a good quality vegan cheese. This will make a big difference in the flavor of your casserole. Look for a cheese that is sharp and flavorful.
Season your casserole well. Use a combination of salt, pepper, and other spices to taste.
Serve your casserole hot. This is when it will be at its best.

Conclusion:

This vegan tuna mushroom casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrition, and it is sure to be a hit with everyone at your table. So next time you are looking for a quick and easy vegan meal, give this casserole a try. You won't be disappointed!