Imagine a classic comfort food dish that's not only incredibly delicious but also completely plant-based and guilt-free! This Cheesy Vegan Tuna Casserole is about to revolutionize your dinner routine, proving that vegan meals can be just as satisfying and indulgent as traditional recipes. With a creamy, cheesy sauce, flaky chickpea "tuna", and a golden crispy topping, this casserole will have even the most dedicated meat-lovers coming back for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz pasta
- 1 can chickpeas, drained and rinsed
- 1 cup vegan cheese shreds
- 1 cup almond milk
- 1/2 cup nutritional yeast
- 1/2 cup celery, chopped
- 1/2 cup onion, chopped
- 2 tablespoons lemon juice
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Breadcrumbs for topping
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or olive oil.
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a food processor, pulse the drained chickpeas until they resemble a flaky, tuna-like texture. Be careful not to over-process.
- In a large skillet, sauté the chopped onions and celery over medium heat until they become translucent and slightly softened, about 5 minutes.
- Add the processed chickpeas to the skillet and cook for an additional 3-4 minutes, stirring occasionally.
- In a separate saucepan, whisk together almond milk, nutritional yeast, lemon juice, garlic powder, salt, and pepper to create a creamy sauce.
- Combine the cooked pasta, chickpea mixture, and creamy sauce in a large mixing bowl. Stir gently to ensure even coating.
- Fold in half of the vegan cheese shreds into the mixture.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the remaining vegan cheese shreds and breadcrumbs over the top of the casserole.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from the oven and let cool for 5-10 minutes before serving to allow the casserole to set.
- Serve hot, garnishing with fresh herbs like parsley or chives if desired.
Tips
- Chickpea Texture is Key: When processing chickpeas, pulse carefully to achieve a flaky "tuna-like" consistency. Over-processing can make them mushy.
- Enhance the Flavor: For extra depth, consider adding a teaspoon of dulse flakes or nori powder to give a subtle seafood-like taste.
- Cheese Matters: Choose a high-quality vegan cheese that melts well for the best creamy texture.
- Breadcrumb Variation: Try using panko breadcrumbs for an extra crispy topping, or mix in some nutritional yeast for added flavor.
- Make Ahead Friendly: This casserole can be assembled ahead of time and refrigerated, then baked when ready to serve.
- Storage Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days and reheated in the oven for best results.
Nutrition Facts
Calories: 152kcal
Carbohydrates: 18g
Protein: 7g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 0mg
