You are here

Member since January 2007

"Tuna" Mushroom Casserole

What you need: 

4 tablespoons vegan margarine, divided
1 medium onion, chopped
2 stalks celery, chopped
10 ounces baby portobello mushrooms, sliced
1 teaspoon soy sauce
1/4 cup flour
2 cups veggie broth
1 1/2 cups unsweetened nondairy milk (I use soy)
2 teaspoons lemon juice
salt and pepper, to taste
paprika, to taste
1 cup canned chickpeas, drained and mashed
8 ounces fusilli pasta
1/2 cup crushed plain potato chips
1/2 cup French fried onions

What you do: 

1. Preheat oven to 350 degrees F, and prepare an 8x8" glass baking dish with a quick spray of cooking oil. Heat 1 tablespoon vegan margarine in a pan. Add onion, celery and mushrooms and saute for a few minutes. When mushrooms give off liquid, add soy sauce. Keep cooking until all vegetables are tender, turn off heat.
2. In a medium soup pot, melt the remaining 3 tablespoons vegan margarine over low heat. Stir in the flour and whisk for a few minutes. It will get thick. Start adding the broth bit by bit, whisking all the while and bring to a boil. Add the milk little by little and continue to stir and simmer.
3. Add the mushroom/celery/onion mixture and lemon juice. Season with salt, pepper and paprika. Add the mashed chickpeas a spoonful at a time to break it up evenly throughout the sauce.
4. Cook pasta according to package directions, until al dente, approximately 9 minutes. Drain and return it to the pot. Add the mushroom sauce to the pasta and stir gently to combine. Transfer the mixture to the baking dish. Cover tightly with foil and bake for 15 minutes.
5. Uncover the dish and sprinkle crushed chips and French fried onions on top and bake for another 5-6 minutes or so or until the top is browned and crispy.

Preparation Time: 
20-30 minute
Cooking Time: 
Recipe Category: 


I made this casserole as my dish to pass at my not-even-close-to-being-vegan family Thanksgiving dinner. Everyone loved it! I put in about a half of a cup of nutritional yeast, and instead of the potato chips I crushed up some of my favorite kind of crutons. It was a hit!


This recipe is really great, even though I had some problems with the chickpeas, I don´t know what I did in the future I´ll make this again, but without the chickpeas.
But it was just sooooo good!!


This was ok.  I used regular white mushrooms, added peas, and forgot the paprika.  ::) It was a little bland for my taste, but I ate it with hot sauce and that helped a lot.  If I make it again I'll definitely add some garlic and remember the paprika...and probably add a few other herbs/spices for more flavor.


lotus- yes you can freeze it.  Just pop it back in the oven when you want to eat it again.
Greatttt recipe!  I don't even like tuna, but this was delish!  Thanks!


This was so so good!
I added extra french fried onions on top.
It was two vegans and 3 omnis eating this and they all loved it!
We made it with lemon marinade asparagus


Thanks for this recipe. I've made it a crap load of times and changed up ingredients depending on what I have on hand.  GRACIOUS!


I was looking for a nutritious way to serve my toddler her favorite food, noodles, and don't want to rely on tomato based sauces, which give me heartburn and I've finally found it!

We've made this twice now at our house and each time we find ways to make it even more delicious!  I subbed half the flour for nutritional yeast, threw in some cayenne, thyme and dill as well, and used rice milk instead of soy.  Also, I just did a crust with potato chips and more nutritional yeast, which was excellent!

The second time I made it, I added red bell pepper with the onion, steamed broccoli and threw it in with frozen peas before the oven, and of course extra potato chips!!!  I'll try it with bread crumbs and potato chips next.

Everyone just gobbled it up, which is sad, because it's even better the next day when it's cold and marinated!  This'll be a weekly staple at our house.  Thanks so much for posting it.


Excellent!  I used 3 stalks of celery, about 1 cup of mushrooms, about 1.5 cups of soy milk and about 2 teaspoons of soy sauce.  No big changes-- and it came out great. 


Ok..I know this has enough reviews but I am going to throw my praise in as well.  I have been wanting to try this for awhile now.  I made it last night for my veggie husband and my omni father and brother.  I added about an extra cup of veggie broth, a little more soymilk, 1/3 cup of nut yeast and some garlic powder.  Oh yeah, and of course I added the kelp and the peas... lots of 'em!

It came out so good!  I loved it as did everyone else.  It tasted pretty d*mn close to the tuna helper stuff my mom made when I was a kid.  I was in heaven.  Alas, my dad and brother demanded I leave the left overs!  I guess I'll have to make my own batch this weekend.

Thanks so much for the fabulous recipe!!!



I used bread crumbs instead of potato chips, and omitted the onion rings. Man!!! I loved this dish.....but it's way better a couple of hours after you make it, and serving it cold. I will make it again for a picnic or something, it's the perfect dish when cold or at room temperature.  ;D



Log in or register to post comments