Plant-Based No Tuna Casserole

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 20

Cook Time: 35

Servings:

Calories: 295kcal

Ditch the tin and the "fishy" aftertaste for this version of Plant-Based Tuna Casserole that actually tastes fresh. This upgrade swaps heavy canned scents for umami-rich, whole-food ingredients that perfectly mimic that classic texture and flavor.

You get all the creamy, noodle-packed comfort of the original, but with a cleaner flavor and a much crispier finish, making it the ultimate high-protein vegan comfort meal.

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Equipment

Ingredients

Filling

1 cup Butler Soy Curls
1 ½ cups vegetable broth low sodium
1 onion diced
8 ounces mushrooms chopped
1 ½ cups cabbage finely diced
2 cloves garlic minced
1 cup peas frozen or fresh
½ sheet nori broke into small pieces
½ tsp cracked pepper
8 ounces pasta noodles curly

Sauce

½ cup cashews or almonds or sunflower seeds
¼ cup nutritional yeast
1 tbsp dijon mustard
1 tbsp tamari low sodium
2 cup soy milk unsweetened, or plant based milk of your choice

Topping

¼ cup almond flour or finely ground sunflower seeds
1 tbsp nutritional yeast

Instructions

Soak the Butler Soy Curls in the vegetable broth for 30 minutes.
Preheat oven to 400°F
Cook the pasta noodles to al dente, drain and set aside.
Sauté the onions mushrooms and cabbage together until soft, about 10 minutes.
Add the remaining filling ingredients including the soaked Butler Soy Curls and cook for 5 minutes.

Sauce

Add the sauce ingredients to a blender and blend until smooth.
Mix the filling, pasta and sauce together in a large mixing bowl.
Pour mixture into a 9 x 9 inch baking dish and smooth the top.

Topping

Stir the almond flour and nutritional yeast together and sprinkle the mixture on top of the casserole.
Bake for 35 minutes.

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Nutrition