Tuna casserole is a favorite among many, but it is so non-vegan. With all the unnecessary cream, milk, cheese, and tuna in the original recipe, it is intimidating to think of how to remake this old fave into one that is not only acceptable but can really be called vegan.
I made this from scratch with a roux of vegan butter, oat flour, and almond milk, more along the lines of a homemade macaroni and cheese. I added two types of vegan cheese, pepper jack in the roux and cheddar on top. I also used meatless select tuna, and was so wonderfully surprised with the texture, smell, and flavor of it! So good! I also used actual vegetable chips as a topping and it was so pretty with all the different colors! Also for good measure, I added a bag of chopped frozen cauliflower which adds its own flavor and pairs well with both cheeses.
- 1 Pkg Whole Wheat Noodles
- 1 Tbsp Oil
- 2 Tbsp Earth Balance Butter
- 3 Tbsp Bob’s Red Mill Oat Flour
- 1 ½ Cup So Delicious Original Almond Plus Milk
- 1 Tbsp Minced Garlic
- 1 Tbsp Dijon Mustard
- 1 Pkg Daiya Pepper Jack Shreds
- 2 Jars Sliced Mushrooms, drained
- 1 Can Meatless Select Fishless Tuna, drained
- 1 Pkg Frozen Cauliflower, thawed and chopped
- ¼ Pkg Kiwa Vegetable Chip Mix
- ½ Pkg Daiya Cheddar Shreds
- Turn oven to 350 degrees.
- Turn large pot of water on high. Pour in noodles when water is boiling, add teaspoon salt. Stir.
- In smaller pot, turn on medium high heat add oil, butter, and flour. Whisk about 1 minute.
- Add milk and whisk until thickened, about 2-3 minutes. Add garlic and mustard. Add pepper jack cheese and whisk until melted.
- Drain pasta and pour back into pot. Add cheese, mushrooms, tuna, and cauliflower. Stir until combined. Pour into baking dish.
- Crush chips and sprinkle over top of mixture. Spread half the bag of Daiya cheddar shreds over the chips.
- Bake for 20 minutes.