Hearty Vegan 'Tuna' and Mushroom Fusilli Bake
This comforting Vegan 'Tuna' and Mushroom Fusilli Bake brings back the nostalgic flavors of a classic tuna casserole, reimagined for a plant-based lifestyle. Chickpeas mimic the protein-packed tuna, while rich portabella mushrooms add depth of flavor. A creamy, homemade sauce made with vegetable broth and soymilk envelops tender fusilli pasta, all topped with a satisfying crispy layer of potato chips and French-fried onions. Ideal for family dinners or potluck gatherings, this casserole is sure to satisfy all cravings for classic comfort food.
7
Servings
N/A
Calories
13
Ingredients
Ingredients
onion
1 medium (chopped)
celery
2 stalks (chopped)
baby portabella mushrooms
10 ounces (sliced)
vegan margarine
4 tablespoons
soy sauce
1 teaspoon
flour
1/4 cup
vegetable broth
2 cups
plain soymilk
1 1/2 cups
lemon juice
2 teaspoons
canned chickpeas
1 cup (drained and mashed)
plain potato chips
1/2 cup (crushed)
French-fried onions
1/2 cup
fusilli
8 ounces
Instructions
1
Preheat your oven to 350°F (175°C). Lightly grease an 8x8-inch glass baking dish with cooking spray to prevent sticking.
2
In a skillet over medium heat, melt 1 tablespoon of vegan margarine. Add the chopped onion, celery, and sliced mushrooms. Sauté until the vegetables are tender and the mushrooms have released their liquid. Stir in the soy sauce for added flavor and turn off the heat.
3
In a medium-sized pot, melt the remaining 3 tablespoons of vegan margarine over low heat. Gradually incorporate the flour, whisking continuously to form a smooth roux. Slowly pour in the vegetable broth, whisking constantly to ensure a lump-free mixture, and bring to a gentle boil. Gradually add the soymilk, maintaining a continuous stir to create a creamy sauce.
4
Mix in the cooked mushroom, onion, and celery mixture. Add lemon juice, season with salt, pepper, and a pinch of paprika to taste. Break in the mashed chickpeas spoon by spoon, ensuring they are evenly distributed throughout the sauce.
5
Cook the fusilli pasta until al dente, approximately 9 minutes, in a pot of boiling water. Drain well and return to the pot. Pour the prepared mushroom sauce over the pasta and gently mix to combine.
6
Spread the pasta and sauce mixture evenly in the prepared baking dish. Cover the dish tightly with foil and bake in the preheated oven for 15 minutes.
7
Remove the foil, and sprinkle the crushed potato chips and French-fried onions over the top. Return the dish to the oven and bake for an additional 5-6 minutes, or until the top is crisp and golden brown.
8
Allow the casserole to cool slightly before serving to enhance flavor integration.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Vegan 'Tuna' and Mushroom Fusilli Bake?
It is a plant-based comfort food casserole that reimagines classic tuna bake using chickpeas and mushrooms in a creamy dairy-free sauce.
What is used as a substitute for tuna in this vegan recipe?
Canned chickpeas that have been drained and mashed are used to mimic the texture and protein of tuna.
How many servings does this recipe yield?
This recipe is designed to make 7 servings.
What temperature should I preheat my oven to?
You should preheat your oven to 350°F (175°C).
What type of pasta is recommended for this bake?
The recipe calls for 8 ounces of fusilli pasta.
How long should I cook the fusilli pasta?
Cook the pasta for approximately 9 minutes until it is al dente.
What ingredients make up the creamy sauce?
The sauce is made from a roux of vegan margarine and flour, combined with vegetable broth and plain soymilk.
What kind of mushrooms are used in this recipe?
The recipe uses 10 ounces of sliced baby portabella mushrooms.
What vegetables are sautéed for the base?
The base consists of sautéed chopped onion, celery, and sliced baby portabella mushrooms.
Is this recipe dairy-free?
Yes, it is entirely dairy-free as it uses vegan margarine and soymilk.
What provides the crunchy topping for the casserole?
The topping is a mixture of crushed plain potato chips and French-fried onions.
How much vegan margarine is needed in total?
You will need 4 tablespoons of vegan margarine: 1 for sautéing and 3 for the sauce roux.
When do I add the soy sauce?
Stir the soy sauce into the sautéed vegetables once they are tender and have released their liquid.
What size baking dish should be used?
An 8x8-inch glass baking dish is recommended.
Do I need to cover the dish while baking?
Yes, cover the dish tightly with foil for the first 15 minutes of baking.
How long is the final bake time after adding the toppings?
After adding the toppings, bake for an additional 5-6 minutes until the top is crisp and golden.
What spices are used for seasoning?
The sauce is seasoned with salt, pepper, and a pinch of paprika to taste.
How should the chickpeas be prepared?
The chickpeas should be drained and mashed before being added to the sauce.
Why is lemon juice included in the recipe?
Lemon juice adds a hint of acidity that balances the richness of the creamy sauce.
Can I use a different type of plant milk?
The recipe specifies plain soymilk, but other unsweetened plant milks can work as long as they are neutral in flavor.
How do I prevent the pasta from sticking to the dish?
Lightly grease the baking dish with cooking spray before spreading the pasta mixture.
What is the purpose of the flour in this recipe?
The flour is used to create a roux with margarine, which thickens the vegetable broth and soymilk into a sauce.
Should the casserole cool before serving?
Yes, allowing it to cool slightly helps the flavors integrate and the sauce to set.
How many stalks of celery are required?
The recipe requires 2 stalks of celery, chopped.
What kind of potato chips work best?
Plain, crushed potato chips are recommended for the topping.
Is this recipe suitable for potlucks?
Yes, it is a great choice for potlucks or family gatherings as it is a hearty and crowd-pleasing dish.
Can I use frozen mushrooms?
Fresh baby portabella mushrooms are preferred for the best texture and flavor depth.
How much vegetable broth is used?
The recipe uses 2 cups of vegetable broth.
What is the total number of ingredients?
There are 13 main ingredients used in this recipe.
Does the recipe contain any meat?
No, this is a completely meat-free and vegan recipe.