Easy Vegetarian/Vegan Tuna Casserole Recipe

It’s not often I write about cooking and that’s simply because… I don’t do it. I have a tendency to really foul up recipes and have even managed to burn mac n’cheese before! I know, I know, how does that even happen, well.. It can. Just believe me on that.

I went vegetarian about 8 years ago and have slowly been transitioning my way to a more vegan diet. While this can be rough when it comes to cooking, lucky for me, I have a pretty amazing boyfriend who is one hell of a chef! And he’s sweet enough to cook up yummy vegetarian meals (for both me and his 8 year old daughter- who also happens to be vegetarian!) he comes up with just by looking at ingredients in the pantry (quite a talent if you ask me!) I can’t even manage to cook by recipe let alone actually coming up with something in my head!.

Anyway,  a few months back I found vegetarian faux meat Tuna by Loma Linda, and being that I always loved my Tuna when I was a meat eater, I couldn’t wait to give this a try! I’ve tried many mock meats over the years but didn’t even know faux tuna existed!

Well, while I wouldn’t eat the faux tuna plain (as you tend to find with some faux meats – which just don’t quite have the same taste and texture as the actual meat you’ve grown up eating), it does taste quite amazing in a casserole, I found out this last weekend! The yummy lemon pepper seasoning it comes with really delights the taste buds! Top this casserole with more squeezed lemon and it is downright delightful!

Anyway, read on for my amazing Boyfriend’s super yummy vegetarian/vegan tuna casserole!

Easy Yummy Vegetarian/Vegan Tuna Casserole Recipe

Ingredients:

1 Packet (or can) of Loma LInda Vegetarian Tuna

3-4 servings of Pasta of your choice (we used Rotini here)

1 Lemon

1 can of mushrooms (or fresh mushrooms sauted)

1/4 Red Onion, diced

1/4 c. of Chopped Green Onions

Vegetable Stock  – enough to add a creamy texture to casserole

1 can of Cream of Mushroom

Capers  – enough for garnishing the sliced lemons

Shredded Vegan Mozarella cheese – enough to spread evenly over dish

Directions:

Saute together red onion and mushrooms (you can skip this step if sauteing – like me-makes you nervous!) Cook Pasta according to directions.

Mix all ingredients well, in large bowl. Pour into casserole dish that can be placed in the oven. Sprinkle with shredded cheese or vegan cheese. Top with sliced lemon and capers placed on top.

Bake at 400 degrees for 15 mins, or until top looks lightly browned.

Voila! That’s it! Enjoy!  Serve with Dirty Martini – or drink of choice!

Happy Eating!

Did you try out this recipe? Let me know your thoughts in the comments below! Should I keep letting my boyfriend cook for me or start doing it on my own?

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