Vegan Tuna Mushroom Casserole

Discover hearty comfort in every bite with this Vegan Tuna Mushroom Casserole, a plant-based twist on the classic dish. Perfectly cooked pasta is blended with sautéed onions, garlic, and mushrooms, creating a savory base complemented by shredded hearts of palm, which mimic the flaky texture of tuna. The creamy sauce crafted from vegan mayonnaise, unsweetened plant-based milk, nutritional yeast, and a splash of fresh lemon juice adds a rich, tangy depth, while a layer of crispy panko bread crumbs delivers a satisfying crunch. Easy to prepare and ready in under an hour, this casserole is ideal for family dinners or meal prep. Garnish with paprika and parsley for a finishing touch that’s as vibrant as it is delicious. Dive into this irresistible vegan casserole that’s packed with protein and flavor, and enjoy a healthier, cruelty-free approach to comfort food classics. Perfect for search terms like "vegan casseroles," "dairy-free dinner recipes," and "meatless tuna alternative."

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 12 oz Pasta (elbow, shell, or fusilli)
• 2 tbsp Olive oil
• 1 large Yellow onion, diced
• 3 cloves Garlic, minced
• 8 oz Cremini or button mushrooms, sliced
• 14 oz Hearts of palm, drained and shredded
• 1.5 tbsp Soy sauce or tamari
• 1 cup Vegan mayonnaise
• 1 cup Unsweetened plant-based milk (such as almond, soy, or oat)
• 1 tbsp Nutritional yeast
• 1 tsp Vegetable broth powder or bouillon
• 1 tbsp Fresh lemon juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.75 cup Bread crumbs (panko works well)
• 0.5 tsp Paprika (optional, for garnish)
• 2 tbsp Fresh parsley, chopped (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with a little olive oil or cooking spray.

Step 2

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente, then drain and set aside.

Step 3

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes, until softened.

Step 4

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 5

Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden.

Step 6

Add the shredded hearts of palm to the skillet along with soy sauce or tamari. Stir well to combine and cook for 1-2 minutes, then remove the skillet from heat.

Step 7

In a large mixing bowl, whisk together the vegan mayonnaise, plant-based milk, nutritional yeast, vegetable broth powder, lemon juice, salt, and black pepper until smooth.

Step 8

Add the cooked pasta and the mushroom-hearts of palm mixture to the bowl with the sauce. Mix well to coat everything evenly.

Step 9

Transfer the mixture to the prepared baking dish and spread it out evenly.

Step 10

Sprinkle the bread crumbs evenly over the top of the casserole. Lightly spray or drizzle with olive oil to help it brown.

Step 11

Bake in the preheated oven for 20-25 minutes, until the casserole is bubbly and the bread crumbs are golden brown.

Step 12

Remove from the oven and let the casserole cool for 5 minutes before serving. Garnish with paprika and chopped parsley if desired.

Nutrition Facts

Serving size	(1739.7g)

Amount per serving	% Daily Value*
Calories	1899.1

Total Fat 80.8g	0%
Saturated Fat 12.5g	0%
Polyunsaturated Fat 26.5g
Cholesterol 54mg	0%
Sodium 7141.7mg	0%
Total Carbohydrate 251.3g	0%
Dietary Fiber 28.1g	0%
Total Sugars 36.2g
Protein 53.9g	0%

Vitamin D 122.7IU	0%
Calcium 658.5mg	0%
Iron 18.1mg	0%
Potassium 2581.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.3%

Protein: 11.1%

Carbs: 51.6%