Vegan Chickpea 'Tuna' Casserole


25 minutes


40 minutes





  • 10 ounces fusilli pasta

  • 3 tablespoons vegan butter

  • 1 small onion, diced

  • 1 rib celery, diced

  • 4 ounces mushrooms, sliced

  • 3 tablespoons flour

  • 2 ½ cups plain, unsweetened almond milk

  • 3 tablespoons Bragg nutritional yeast

  • 1 ½ teaspoons Old Bay seasoning

  • ½ teaspoon mustard powder

  • 1 ½ teaspoons salt, plus more to taste

  • 1 cup vegan shredded cheese

  • 1 14 ounce can chickpeas, drained and rinsed

  • 1 cup frozen peas, thawed

  • ½ cup panko crumbs

In this recipe:

  • Preheat the oven to 375 degrees F. Grease a 9x13 casserole dish and set aside.
  • Cook the pasta in a pot of boiling water according to package instructions until barely al dente.
  • Melt the vegan butter in a large pot over medium heat. Add onion and celery and cook until the onion is soft and translucent, about 5-7 minutes. Add mushrooms and cook for another 2-3 minutes.
  • Stir in the flour and cook for 1 minute. Gradually stir in the almond milk and bring to a simmer. Cook until the sauce thickens, about 6-8 minutes.
  • Once thickened, add the nutritional yeast, Old Bay, salt and pepper. Stir in the vegan cheese until melted. Gently mash the chickpeas with a fork; add to the sauce along with the peas. Add the pasta and stir to combine. Add to the prepared casserole dish.
  • Top with evenly panko crumbs and bake until bubbling and the top is golden brown, about 25-30 minutes.

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