The Best Vegan Casserole | FoodByMaria

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Cheesy Vegan Tuna Casserole

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Fresh ingredients for vegan casserole with plant-based tuna spread across countertop.


30 minutes


30 minutes



This tasty creamy & cheesy vegan casserole is one that the whole family will love! Made with vegan tuna that is loaded with protein!

I’ve been talking a lot about comfort food lately, and that’s because the weather is dipping and there’s nothing else I feel like eating than something that warms me from the inside out. Food can be incredibly comforting during season changes and this vegan casserole with plant-based tuna is incredibly easy, and a new cheesy recipe that I think will become one of my go-to’s.

Creamy vegan casserole sitting in bowl surrounded by fresh ingredients and spices.

How do you make a vegan tuna casserole?

I know what you’re probably wondering… how on earth can tuna be vegan? Well, you have obviously not discovered Good Catch Foods yet which has become a staple that I always have in my pantry for a quick, easy meal like this vegan casserole. Good Catch makes plant-based, vegan tuna that tastes like the real thing. Their tuna is made with a plant protein blend consisting of chickpeas, soy, peas, lentils, fava and navy beans. They also use algae oil and special plant ingredients to capture that seafood flavour organically. It’s loaded with Omega-3s too which means you get the benefits of consuming fish without actually having to consume it!

Plant based tuna with ingredients surrounding it on countertop.

Good Catch Foods also has three flavours of their tuna including:

  • Naked in water
  • Mediterranean
  • Oil & herbs

What you’ll love about this vegan casserole: 

  • It’s incredibly cheesy, but of course with vegan cheese
  • It’s easy and doesn’t take too long to whip together for the whole family
  • It is loaded with the flavours of the sea but you can feel good about eating it
  • You’ll get a kick of protein from the plant-based blend of Good Catch Foods tuna

Maria digging into the vegan casserole in a serving dish.

Creamy vegan tuna casserole in serving dish on countertop.

Have I told you lately how much I love pasta? 

This vegan casserole dish, or really any casserole dish, is super easy to whip up and it impresses the whole pack of people in your household. What I love about any pasta dish is that pasta is so versatile. In this case, it’s in a casserole, but I’ve also made so many different pasta dishes that were so simple, often one pot, and can be versatile to make it whatever way you like. Different pasta noodles also allow you to really switch up a recipe. Although noodles all taste the same, it’s amazing how different textures and sizes can really change a recipe.

A few months ago I made this Five Ingredient Tuna Lemon Pasta with Good Catch Foods and it just goes to show how easy it can be to whip up a healthy vegan pasta dish using some ingredients that you often have in your fridge or pantry. Pasta can be made with all sorts of different sauces, spices, etc. and be mixed into your favourite soups, casseroles, and other dishes. Seriously, can you find a more versatile ingredient?

The best part about any pasta dish is that it’s so incredibly comforting. There seriously is nothing better than a big bowl of pasta. Don’t you agree?


YouTube video

This recipe itself is super easy, cheesy, comforting and actually not fishy at all! It’s got loads of protein, feeds four, and is the perfect meal if you’re short for time or don’t want to get too elaborate with your meals. The key here is obviously the tuna but make sure you choose a good quality melty, stringy vegan cheese too!

More casserole recipes to try:

And before I leave you to making this delicious vegan casserole, I wanted to leave you with some of my other tasty casserole recipes to add to your list for this fall/winter. It’s casserole season baby!

Cheesy Tuna Vegan Casserole

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This tasty creamy & cheesy vegan casserole is one that the whole family will love! Made with vegan tuna that is loaded with protein!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dishes
Servings 6


  • 6 servings pasta or noodles of choice we did Elbow Noodles
  • 1 tbsp. olive oil
  • 1 tbsp. vegan butter
  • 1 medium-sized white onion finely chopped
  • 3 large garlic cloves finely chopped
  • 1 bunch of Asparagus remove stems and cut into thirds, lengthwise
  • 3 tbsp. nutritional yeast
  • 1 tsp paprika powder
  • 1/2 tsp cinnamon powder
  • 1/2 tsp red pepper flakes
  • season to taste
  • 2 1/2 cup soy almond or oat milk
  • 3 packets Good Catch Foods Naked in Water Tuna
  • 2 cups vegan meltable cheese shredded
  • 3 tbsp. bread crumbs
  • 1/4 cup fresh cilantro roughly chopped
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  • Preheat your oven to 400F.
  • Cook pasta or noodles of choice as per package instructions.  Be sure to generously salt water before adding pasta to pot.  Just before it's ready to strain add in your asparagus and cook till al dente.
  • Heat a large skillet on low-medium heat and add olive oil and butter.  Cook for 30 seconds or until melted and then add the onions to the skillet.  Cook for around 6-7 minutes or until golden.  Add your garlic and cook for 1 minute before adding your spices and seasoning. Stir everything till well combined and increase heat to high before adding your milk of choice.  Cook till boiling, add your tuna then reduce heat to low and simmer for 10 minutes.  It is now time for the fun part.  Add the cheese to the mixture and stir till everything is well combined and stringy.  Once you reach your desired cheesy consistency remove from heat and set aside.
  • Strain your pasta and asparagus and transfer to a 13″L x 7.75″W x 2.25″H baking dish.  To the same dish, pour over your cheese sauce and stir till everything is well coated.  This will be a satisfying experience, enjoy it! Top the pasta with the bread crumbs and bake for 25 minutes or until golden brown. The cheese with start to bubble and that's when you know it's ready to dig in.
  • Top with more fresh parsley and enjoy with a nice fresh pasta and garlic bread.
Review This Recipe Let us know how it was!

I’d love to hear what vegan cheese you use. I am using FYH cheddar and its not stringy – hoping it still comes out yummy!

Maria Koutsogiannis

It should still work, I used Daiya!


I made this tonight and it was delicious. I was a little suspicious of the cinnamon powder in a tuna casserole, but it added so much. Thanks for the beautiful recipe!

Maria Koutsogiannis

Right?! It’s the best addition, i promise! So glad yu loved this Rachel!

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