What gives this casserole its creamy, cheesy texture without dairy?

The creamy sauce is achieved by whisking vegan butter and oat flour, then adding almond milk and vegan cheese shreds until melted and thickened.

How does this recipe achieve a 'tuna' flavor?

The recipe uses one can of vegan tuna, which is stirred into the pasta mixture along with the cheese sauce, mushrooms, and cauliflower.

What makes the topping for this 'Tuna' Casserole unique?

The topping consists of crushed Kiwa Vegetable Chip Mix and a generous layer of vegan cheddar shreds, baked until crispy and melted.

Can I use fresh mushrooms instead of canned?

While the recipe specifies two jars of sliced mushrooms, drained, you could substitute with an equivalent amount of sauteed fresh mushrooms for a similar texture and flavor.

Can I prepare this vegan 'Tuna' Casserole ahead of time?

Yes, you can assemble the casserole in the baking dish, cover it, and refrigerate for up to 24 hours before adding the topping and baking. Leftovers store well in the fridge.

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‘Tuna’ Casserole
[Vegan]

Name: ‘Tuna’ Casserole [Vegan]
Cook time: 30 min
Yield: 4 servings
Ingredients: 1 Pkg Whole Wheat Noodles; 1 Tbsp Oil; 2 Tbsp Vegan Butter; 3 Tbsp Oat Flour; 1 ½ Cup Almond Milk; 1 Tbsp Minced Garlic; 1 Tbsp Dijon Mustard; 1 Pkg Vegan Cheese Shreds; 2 Jars Sliced Mushrooms, drained; 1 Can Vegan Tuna; 1 Pkg Frozen Cauliflower, thawed and chopped; ¼ Pkg Kiwa Vegetable Chip Mix; ½ Pkg Vegan Cheddar Shreds

MT By: Megan Teet

Author Bio

Megan Teet is a full time admin assistant, writer, virtual assistant and the coolest aunt... Read More

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A golden-brown baked vegan 'tuna' casserole, topped with crushed Kiwa vegetable chips and melted vegan cheddar shreds, served bubbling hot in a white baking dish.

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'Tuna' Casserole [Vegan]

Dairy Free

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... Read More

Ingredients You Need for ‘Tuna’ Casserole [Vegan]

1 Pkg Whole Wheat Noodles
1 Tbsp Oil
2 Tbsp Vegan Butter
3 Tbsp Oat Flour
1 ½ Cup Almond Milk
1 Tbsp Minced Garlic
1 Tbsp Dijon Mustard
1 Pkg Vegan Cheese Shreds
2 Jars Sliced Mushrooms, drained
1 Can Vegan Tuna
1 Pkg Frozen Cauliflower, thawed and chopped
¼ Pkg Kiwa Vegetable Chip Mix
½ Pkg Vegan Cheddar Shreds

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How to Prepare ‘Tuna’ Casserole [Vegan]

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 vegan cheese shreds 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 vegan cheddar shreds over the chips.
Bake for 20 minutes.
Enjoy!