This vegan tuna casserole is total comfort food! Creamy noodles with mushroom soup, vegan tuna, and green peas, baked with a golden breadcrumb topping! This classic dish is a family favorite and it even gets kids to eat their peas!

A vegan tuna casserole in a baking dish with a serving taken out of it.

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Tuna noodle casserole was a favorite of mine as a child and I would beg my mom for it any time she asked me what I wanted for dinner.

If you love vegan comfort food as much as I do, you should also check out my recipes for vegan beef stroganoff, vegan lasagna, and creamy vegan pesto pasta!

This casserole is essentially vegan cream of mushroom soup and vegan tuna mixed with noodles and peas and baked into a bubbly casserole.

๐Ÿงพ Ingredients and substitutions

Vegan cream of mushroom soup

  • Mushrooms – Any mushroom that you like will work well – white, button, and portabella mushrooms are all good choices.  My favorite ones to use for this recipe are crimini, also known as baby Bellas.
  • Oil – any neutral-flavored cooking oil will work well.
  • Salt – for flavor.  Feel free to decrease for a low sodium option.
  • Garlic Powder – for flavor.  You can use a clove of fresh garlic instead if you want.
  • Paprika – for flavor.
  • Black Pepper – for flavor.
  • Plant-Based Milk – for creaminess.  Any plain flavored vegan milk like oat milk, soy milk, Ripple, or cashew milk will all work well.
  • Starch – to thicken the soup.  You can use potato starch, corn starch, or even white flour dissolved in water.

Vegan tuna

  • TVP (textured vegetable protein) or Butler Soy Curls – this is a dehydrated soy protein that will absorb the flavor of any broth that you rehydrate it in. (If you use soy curls, you will have to break them into smaller pieces.)
  • Water – to make the broth.
  • Kelp Flakes – to give it the fishy flavor. You can also use crushed-up nori.
  • Oil – to give it a little moisture and mouth feel of tuna. Any neutral-flavored oil will work or you can leave it out for an oil-free tuna.
  • Salt – to give it the saltiness of tuna.

Other ingredients

  • Noodles – any pasta noodles will work. I try to find ones that are close to the shape of ribbon noodles. Check out my post about vegan pasta brands if you want to know how to determine if a brand of pasta is vegan.
  • Peas – frozen or fresh peas work best, but you can also use drained and rinsed canned peas.
  • Breadcrumbs – panko bread crumbs, or crushed crackers work best. You can also omit this if you want.
  • Vegan Butter – you can use any vegan margarine or my homemade vegan butter. You can also omit this completely for a lower-fat dish.
  • Garlic Powder – to flavor the breadcrumbs. (optional)

๐Ÿฅ„ How to make vegan tuna casserole

Step 1 – Boil your choice of noodles according to package directions, drain, rinse and pour back into a large pot

Make vegan cream of mushroom soup

Step 2 – Start by washing and cutting up mushrooms into small bite-sized pieces.

Step 3 – Add them to a soup pot with some oil and sprinkle them will salt.  (The salt flavors the mushroom and helps it to release its juices to flavor the broth).

Step 4 – Saute the mushrooms for about 5 minutes until they release their juices.

Step 5 – Then add the plant milk and spices.  Heat until it just begins to boil.

Step 6 – Mix potato (or corn) starch with cold water and pour it into the soup.  (This will thicken it quickly).

Step 7 – Stir consistently for about 1 more minute until your soup is thick and creamy. 

Make the vegan tuna

Step 8 – Add 1/2 cup of water, 1 tablespoon oil, 1 teaspoon kelp flakes, and 1/4 teaspoon of salt to a small saucepan.

Step 9 – Heat until it boils, then turn off the heat and add 3/4 cup of TVP. Stir, cover, and let it sit for about 5 minutes until it absorbs all of the water.

All ingredients for vegan tuna noodle casserole in a pot before mixing.

Assemble the vegan tuna casserole

Step 10 – Preheat the oven to 400ยฐ F.

Step 11 – Add the cream of mushroom soup, vegan tuna, and 2 cups of frozen peas to the noodles and stir well.

Step 12 – Pour the mixture into a large casserole dish. (I use a 9″ x 13 ” lasagna pan)

Step 13 – Melt 3 tablespoons of vegan butter, then add 1/2 teaspoon of garlic powder and 1 cup of bread crumbs or crushed crackers to the melted butter.

Step 14 – Sprinkle the breadcrumb mixture onto the top of the casserole and bake for 30 minutes until bubbly and golden brown.

A vegan tuna casserole in a large green baking dish before baking.

๐Ÿ‘ฉ๐Ÿปโ€๐Ÿณ Pro tips

  • Cook the pasta al dente so it doesn’t get overcooked when you bake it.
  • Bake until bubbly and the top is golden brown and a little crispy.

๐Ÿž Can I make vegan tuna casserole gluten-free?

If you want a gluten-free and vegan tuna casserole, simply swap out the noodles for gluten-free ones. Just be sure to cook them al dente, and then rinse them very well before mixing with the other ingredients. They can get mushy or sticky depending on the brand that you use. My favorite brand for this dish is Schar.

๐Ÿฅก How to store and reheat vegan tuna casserole

Refrigerate: This vegan tuna casserole will keep well in the fridge for 3 – 5 days in a sealed container.

Freeze: Tuna noodle casserole freezes well and can be stored in an airtight container in the freezer for up to 3 months.

Reheating: Reheat a serving of the casserole in the microwave for about 3 minutes or add a few tablespoons of water to it, cover it with foil, and bake it at 350ยฐ F for about 10 – 15 minutes until warm.

Vegan tuna noodle casserole on a white plate with a fork on the side.

๐Ÿ“Œ Be sure to follow me on Pinterest for new vegan recipes!

๐Ÿ“‹ Vegan tuna casserole recipe

A close up of a vegan tuna casserole in a baking dish with a serving taken out of it.
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5 from 7 rating

Vegan Tuna Casserole

Noodles, mushroom soup, peas, and vegan tuna baked into a casserole for the ultimate creamy vegan comfort food.

Ingredients

  • 1 16 oz package pasta noodles

For the mushroom soup

  • 8 oz. package of mushrooms, I use cremini
  • 1 tablespoon canola oil or other neutral-flavored oil
  • 4 cups plain soy milk or other plain milk of choice, (or 2 cups plant milk plus 2 cups water)
  • 1 teaspoon salt
  • ยฝ teaspoon garlic powder
  • ยผ teaspoon paprika
  • ยผ teaspoon black pepper
  • ยผ cup potato starch or corn starch
  • 1 cup cold water
  • 2 cups frozen peas

For the vegan tuna

  • ยฝ cup water
  • 1 tablespoon canola oil or any neutral-flavored oil
  • 1 teaspoon kelp flakes
  • ยผ teaspoon salt
  • ยพ cup TVP crumbles, or Butler Soy Curls

Topping

  • 3 tablespoons vegan butter, (melted)
  • 1/2 teaspoon garlic powder
  • 1 cup breadcrumbs

Instructions
 

COOK THE NOODLES

  • Boil your choice of noodles according to package directions, drain, rinse and pour back into a large pot

MAKE VEGAN CREAM OF MUSHROOM SOUP

  • Start by washing and cutting up mushrooms into small bite-sized pieces.
  • Add them to a soup pot with some oil and sprinkle them will salt. (The salt flavors the mushroom and helps it to release its juices to flavor the broth).
  • Saute the mushrooms for about 5 minutes until they release their juices.
  • Then add the plant milk and spices. Heat until it just begins to boil.
  • Mix potato (or corn) starch with cold water and pour it into the soup. (This will thicken it quickly).
  • Stir consistently for about 1 more minute until your soup is thick and creamy.

MAKE THE VEGAN TUNA

  • Add 1/2 cup of water, 1 tablespoon oil, 1 teaspoon kelp flakes, and 1/4 teaspoon of salt to a small saucepan.
  • Heat until it boils, then turn off heat and add 3/4 cup of TVP. Stir, cover, and let it sit for about 5 minutes until it absorbs all of the water.

MAKE THE CASSEROLE

  • Preheat the oven to 400ยฐ F.
  • Add the cream of mushroom soup, vegan tuna, and 2 cups of frozen peas to the noodles and stir well.
  • Pour the mixture into a large casserole dish. (I use a 9″ x 13 ” lasagna pan)
  • Melt 3 tablespoons of vegan butter, then add 1/2 teaspoon of garlic powder and 1 cup of bread crumbs or crushed crackers to the melted butter.
  • Sprinkle the bread crumb mixture onto the top of the casserole and bake for 30 minutes until bubbly and golden brown

Notes

  • Cook the pasta al dente so it doesn’t get overcooked when you bake it.
  • Bake until bubbly and the top is golden brown and a little crispy.
Serving: 1.5cup, Calories: 356kcal, Carbohydrates: 53g, Protein: 15g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 3g, Trans Fat: 1g, Sodium: 456mg, Potassium: 388mg, Fiber: 4g, Sugar: 6g, Vitamin A: 556IU, Vitamin C: 7mg, Calcium: 190mg, Iron: 3mg
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