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    You are in: Home / Recipes / Vegan "tuna" Mushroom Casserole Recipe
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    Vegan "tuna" Mushroom Casserole

    Vegan "tuna" Mushroom Casserole. Photo by kimmouse

    1/1 Photo of Vegan "tuna" Mushroom Casserole

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    kimmouse's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 Degrees F and prepare an 8x8" glass baking dish with a quick spray of cooking oil.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on January 02, 2009


      There is nothing of a seafood taste to this dish so I would take "tuna" out of the name. Plus, there is too much liquid to call it a casserole. And the "mashed" chick peas did not mix with the rest of the ingredients - you could taste them and feel them in your mouth. Maybe hummus would work better. It wasn't flavorful enough for all that work. The fried onion/potato chip topping, although packing a huge calorie and fat punch, was the best part, but didn't make the recipe climb out of just 'ok.' I would pass on this one.

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    • on November 17, 2008


      Yummy! The casserole lasted my husband and I 3 dinners! The repeated baking dried it out somewhat but still yummy. It's perfect for us -- I am a mushroom fan and my husband a chickpea fan. I didn't have fusilli, so I used elbow macaroni. I also added nutritional yeast flakes.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 06, 2008



    Nutritional Facts for Vegan "tuna" Mushroom Casserole

    Serving Size: 1 (181 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 262.2
    Calories from Fat 21
    Total Fat 2.3 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 225.2 mg
    Total Carbohydrate 49.2 g
    Dietary Fiber 5.1 g
    Sugars 2.9 g
    Protein 11.7 g

    The following items or measurements are not included:

    vegan margarine

    vegetable broth

    French-fried onions

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