Vegan Tuna Casserole | Creamy, Cozy, and Budget-Friendly Comfort Food

There’s just something so comforting about a bubbling casserole fresh from the oven, especially when it’s made from simple ingredients that come together in the most delicious way. This vegan chickpea “tuna” casserole has that perfect creamy, nostalgic flavor that reminds you of childhood dinners, only now it’s 100% plant-based and packed with nourishing ingredients. The chickpeas give it a flaky, satisfying texture, while the dairy-free sauce and golden breadcrumb topping make it cozy and irresistible. It’s an easy, affordable dinner that feels like a warm hug — perfect for busy nights or when you just want something hearty and homemade without spending much.

Ingredients

8 oz Dry Pasta (elbow, penne, or shells) gluten free works as well

1 Tablespoon Olive Oil or Vegan Butter

1 Small Onion, diced

2 Garlic Cloves, minced

1 cup Frozen Peas (or broccoli, mixed veggies, etc)

1 can Chickpeas, drained & mashed (or vegan tuna if you have it)

1-1/2 cups Unsweetened Plant Milk

1/2 cup Vegan Mayo (or Vegan Sour Cream)

1 Tablespoon Soy Sauce or Tamari

1 Tablespoon Nutritional Yeast

1 tsp Dijon Mustard

1 tsp Lemon Juice

Salt and Pepper to taste

1/2 cup Shredded Vegan Cheese (optional)

1/2 cup Breadcrumbs (mixed with olive oil for topping)

There’s something about a hot, bubbly casserole that makes the whole house smell like love. I made this Vegan Tuna Casserole for Jimmy because we both wanted something cozy and filling — the kind of meal that takes you back to childhood dinners but without the heaviness. The sauce is rich and creamy, the chickpeas give that “tuna” texture, and every bite feels comforting and satisfying. It’s one of those dishes you can throw together on a chilly day and still feel like you made something special from simple ingredients.

Instructions

Preheat oven to 375°F (190°C).

Cook pasta until just al dente, then drain and set aside.

In a large skillet, heat oil and sauté onion and garlic until soft.

Add peas (or veggies of choice), mashed chickpeas, soy sauce, nutritional yeast, mustard, and lemon juice. Stir well.

Pour in plant milk and vegan mayo, simmer a few minutes until the sauce is thick and creamy.

Combine sauce and pasta, season to taste, and transfer to a greased casserole dish.

Sprinkle with cheese and breadcrumbs.

Bake for 20–25 minutes, until golden and bubbly.

Let cool slightly before serving.

Optional Add-Ins:

For more fishy flavor add pieces of kelp or seaweed

A few dashes of Old Bay for a seafood flavor

Chopped artichoke hearts or hearts of palm

A bit of vegan cream cheese for extra creaminess

Mix in 1 Tablespoon of Cornstarch for a thicker sauce