Vegan Dollhouse - Vegan Tuna Casserole
This vegan tuna casserole is a healthier version of the traditional tuna casserole my mom used to make when I was little.
Keywords
- healthy casserole
- healthy tuna casserole
- mini casserole
- vegan casserole
- vegan casserole recipe
- vegan cheese sauce
- vegan comfort food
- vegan mushroom casserole
- vegan tuna casserole
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at vegandollhouse.com.
Ingredients
- 1 onion, finely diced
- 2-3 tablespoons of olive oil (if you avoid oil, replace this with water)
- 1 pound of mushrooms, washed and sliced
- ¼ cup unbleached flour
- 1 ½ cups filtered water, boiling
- ½ cup nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 2 teaspoons pink sea salt
- 2 tablespoons organic tamari or soy sauce
- 1-2 cups grated vegan cheese (optional, but I used 1 ½ cups of violife cheddar)
- 16 ounces pasta
- 1 bag (1 pound) of frozen peas
- 1 package of vegan tuna, shredded (I like the one made by Layonna Vegetarian the best because it doesn't taste fishy. I've also used chickpeas in the place of tuna.)
- breadcrumbs or an alternative to bread crumbs (see substitutions section below for alternatives)
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