Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Vegan Tuna Noodle Casserole
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- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 653
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1473 milligrams
- Carbohydrates
- 96 grams
- Dietary Fiber
- 8 grams
- Sugar
- 11 grams
- Protein
- 25 grams
For the vegan version of this popular homey casserole, tofu and garbanzo beans sub in for the tuna, while a sauce made from crispy sauteed cremini mushrooms and cashew milk replaces the traditional canned mushroom soup. Filled with pasta shells and sweet peas and topped with salty crackers and fresh parsley, this hearty meal ticks all the comfort boxes.
- Level: Easy
- Total: 50 min
- Active: 25 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 653
- Total Fat
- 20 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 0 milligrams
- Sodium
- 1473 milligrams
- Carbohydrates
- 96 grams
- Dietary Fiber
- 8 grams
- Sugar
- 11 grams
- Protein
- 25 grams
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil and cook the pasta until not quite al dente, 6 to 7 minutes. Drain and add back into the pot, then toss with 1 tablespoon of the olive oil; set aside.
- Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet over medium-high heat. Add the mushrooms, 1 1/2 teaspoons salt and a generous amount of pepper and cook, stirring occasionally, until almost all of the excess moisture has cooked off and the mushrooms start to turn golden brown, 6 to 7 minutes. Add the thyme, garlic and onions and continue to cook, stirring, until the onions begin to soften, about 2 minutes.
- Pour 1/4 cup of the vegetable stock into the skillet and use a wooden spoon to scrape up any browned bits from the bottom. Simmer until the broth is reduced completely, about 3 minutes. Sprinkle the flour over the vegetables and cook, stirring, until completely absorbed. Add the cashew milk, remaining 1 3/4 cups vegetable stock, 1 teaspoon salt and a generous amount of pepper and cook, stirring, until thickened, 3 to 4 minutes. Stir in the cream cheese and soy sauce until smooth. Taste and adjust the seasoning with salt and pepper.
- Add the garbanzo beans, tofu, peas and the mushroom sauce to the pot with the pasta and fold until well combined. Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the crushed crackers on top. Bake until the casserole is warmed through and bubbling around the edges and the crackers start to turn golden brown, about 20 minutes. Let sit for 5 minutes, then sprinkle with the parsley. Serve with hot sauce on the side, if desired.
Cook’s Note
While most dry pastas are vegan, many fresh pastas are not, so read the ingredients list carefully.
