Vegan Tuna Casserole (Tu-no Noodle)
The classic retro Tuna Casserole reimagined as a vegan version. Packed with nostalgic flavors and perfect for family dinner.
Servings: 4
Calories: 825kcal
Ingredients
- 450 g shell pasta or other small pasta shape
- 35 g plain flour
- 60 ml olive oil
- 500 ml plant milk unsweetened oat or soya is best
- 1 teaspoon garlic powder
- 1 teaspoon dried dill or fresh
- 225 g smoked tofu about 1 block
- 1 sheet nori
- 2 tablespoon capers
- 2 tablespoon nutritional yeast
- 50 g frozen green peas optional! Or use other veggies.
- 50 g grated vegan cheese
- Salt and pepper to taste
For the crunchy topping *Optional
- 2 tablespoon grated vegan cheese
- 50 g panko breadcrumbs
- 1 teaspoon olive oil
Instructions
Prepare the pasta, tofu and nori
- Boil the pasta according to packet instructions but don't fully cook.450 g shell pasta
- Grate the smoked tofu.225 g smoked tofu
- Crumble or finely chop the nori sheet1 sheet nori
Make the creamy sauce
- In a sauce pan, gently heat the oil and add the flour60 ml olive oil, 35 g plain flour
- Stir the flour until it starts to colour a soft brown. This prevents the sauce tasting 'floury'
- Add the plant milk bit by bit, whisking all the time to prevent lumps forming500 ml plant milk
- Once a smooth sauce is achieved, whisk in the nori, nutritional yeast and garlic powder and dill (if using), plus season with salt and pepper.1 teaspoon garlic powder, 1 teaspoon dried dill, 1 sheet nori , 2 tablespoon nutritional yeast, Salt and pepper to taste
- Add the grated tofu and capers to the sauce.225 g smoked tofu, 2 tablespoon capers
To make the crunchy topping *OPTIONAL
- Mix together the panko, a little olive oil and seasonings. Mix to cover all the panko in a little oil. This ensures it browns nicely.2 tablespoon grated vegan cheese, 50 g panko breadcrumbs, 1 teaspoon olive oil
To assemble the casserole
- Mix the pasta with the peas, capers and some of the cheese.450 g shell pasta, 50 g frozen green peas, 50 g grated vegan cheese
- Pour everything into a casserole dish
- Sprinkle over the panko mixture and the vegan cheese if using.50 g panko breadcrumbs
- Bake in a moderate (180°C/Gas Mark 4/350°F) oven for 15-20 minutes until bubbling and golden.
- Serve immediately
Notes
Great Alternatives to try:
- Potato Chips- go full nostalgia by crumbling up a small bag of plain potato chips (crisps in the UK) and using in place of the panko breadcrumbs for the ultimate crunchy topping.
- Vegan Tuna - You can use your favourite brand of vegan tuna (Omni and Loma Linda both make a version, plus new companies seem to come out all the time with versions of canned tuna, some of which are definitely nicer than others!)
- Gluten Free- replace the flour used in the sauce with corn starch to make the roux. You might need to add more plant-milk. Then choose your favourite gluten-free pasta and the potato chip option (or gluten-free breadcrumbs) for the topping.
- Spicy- Add a dash of your favourite hot-sauce to the roux or some chilli flakes to taste.
- Other Veggies-choose which ever other veggies to add in to your own taste. Chopped up green beans, carrots or bell peppers are all good options
Nutrition
Calories: 825kcal | Carbohydrates: 122g | Protein: 28g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Sodium: 439mg | Potassium: 474mg | Fiber: 8g | Sugar: 15g | Vitamin A: 408IU | Vitamin C: 6mg | Calcium: 323mg | Iron: 5mg