Mock Tuna-Noodle Casserole | Vegetarian Recipe | Vegetarian Times Skip to main content

Mock Tuna-Noodle Casserole

A salty chickpea cake has just the right flakiness for a tasty mock tuna.

Ingredients: 

Ingredient Set Name: 

Mock Tuna

Ingredients: 

Ingredient Line: 
2 Tbs. nutritional yeast
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¾ tsp. sea salt
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¼ tsp. freshly ground black pepper
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2 Tbs. olive oil
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2 tsp. lemon juice
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½ cup cooked chickpeas
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½ cup chickpea (garbanzo bean) flour

Ingredient Set Name: 

Casserole

Ingredients: 

Ingredient Line: 
2 Tbs. olive oil
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2 Tbs. butter
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2 cups coarsely chopped button or cremini mushrooms
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1 red onion, chopped (1½ cups)
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2 cloves garlic, minced (2 tsp.)
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¼ cup all-purpose flour
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1¼ cups mushroom broth
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¾ cup low-fat milk
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4 oz. uncooked egg noodles
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1 cup frozen peas
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½ cup grated Cheddar cheese, plus more for top of casserole, optional

Instructions: 

1. To make Mock Tuna: Whisk together chickpea flour, nutritional yeast, salt, and pepper in medium bowl. Stir in oil and lemon juice, then stir in 1/2 cup water until smooth. Add chickpeas, and coarsely mash.

2. Coat large non-stick skillet with cooking spray, and heat over medium-high heat. Pour chickpea mixture into skillet, and spread to coat bottom of pan. Cover pan, reduce heat to medium-low, and cook 7 to 10 minutes. Flip chickpea cake (it’s OK if it breaks), cover pan, and cook 5 to 7 minutes more, or until lightly browned on both sides. Set aside.

3. To make Casserole: Heat oil and butter in medium saucepan over medium heat. Add mushrooms, onion, and garlic, and cook 5 to 7 minutes, or until mushrooms are softened. Stir in flour, and cook 30 seconds. Pour in broth and milk, and cook 3 to 5 minutes, or until sauce thickens, stirring constantly. Season with salt and pepper, if desired. Set aside.

4. Preheat oven to 400°F. Cook egg noodles according to package directions, drain well, and transfer to large bowl. Break Mock Tuna into small flakes or pieces, and add to bowl. Stir in mushroom mixture, peas, and 1/2 cup cheese. Transfer to 2-quart baking dish, and top with more cheese (if using). Bake 20 minutes, or until hot, bubbly, and starting to brown on top.

Nutrition Information: 

Calories: 
358
Protein: 
13 g
Total Fat: 
18 g
Saturated Fat: 
6 g
Carbohydrates: 
36 g
Cholesterol: 
45 mg
Sodium: 
468 mg
Fiber: 
5 g
Sugar: 
7 g
Yield: 
Serves 6

Comments on this Recipe

This looks good

Love to know what the carb content is for this since I am carb sensitive..

I made the mock tuna part of this recipe. The ingredients didn't whisk well. They completely clumped right into the center of my whisk! I had to scrape it out with a knife. I wasn't sure about adding a liquid so I didn't. I patted it all into a frying pan and cooked on one side as instructed. It fell apart when I tried flipping it so I just broke it all up in the pan and continued cooking it. It tastes great! Although not sure it's quite a tuna flavor, perhaps as the whole dish it does. I'll definitely fiddle around with this and am glad it wasn't a waste of time or ingredients :)

I made this last week after receiving my issue. I was drawn to it as Tuna Noodle Casserole was one of my favorites as a kid. Although, my dad called it tuna surprise. I have to say I was extremely disappointed. I do have to say I kept out the cheese as I am not a fan of it in my casserole. So that could be the difference. So I write this review to let others know that would like to keep the cheese out.

Big hit with my family. Delicious!

I made this recipe but I tried to veganize it. Cashew milk, no cheese, noodles without egg, earth balance instead of butter and it turned out "ok". I really liked the mock tuna cake. I could eat the cake by itself.

Loved this! I made it as soon as I saw it in my issue of VT. I always loved tuna noodle casserole and this really hits the spot. Healthier than making it with prepared tuna substitutes like I've done in the past. I just bought some more noodles so I can make it again!

This was delicious. When you make the mock tuna part be sure to note there is 1/2 cup of water included in the directions that isn't mentioned in the list of ingredients. Mine stuck to the pan when I tried to flip it (despite oiling the pan very well) so I flipped it out onto a parchment lined baking sheet and baked it at 400 degrees for 8 minutes per side and that worked fine. I am not a fan of mushrooms so I omitted them and used vegetable broth instead of mushroom broth. I also substituted 8oz bowtie noodles in place of the egg noddles.

This was very, very good. I made exactly according to instructions. Read carefully! The chickpea cake calls for 1/2 cup water that is not in the list of ingredients. I will make again as it was a hit with adults and kids. Be aware that it is involved with lots of steps, but not difficult to make. Recipe says it makes 6 servings, but they're large. Plenty of leftovers for our family of three.

I am thinking of making this casserole, but in reading the ingredients, I felt something wasn't quite right without much more LIQUID!!! So I read and reread the instructions and finally found that it says to add 1/2 cup of water in instruction #1 after the oil and lemon juice! This water SHOULD have been listed in the LIST of ingredients, then poor Jo, who commented below about the clumping and breaking up of the batter, would have fared MUCH better, I am sure! I made some mock chicken similar to this "tuna" using garbonzos awhile ago, but without the olive oil and lemon juice, and it was somewhat good, so I think this recipe will be better, maybe even VERY good. The other recipe used Italian seasoning, so I am going to add that also, since garbonzos are a little bland.

Easter recipe

Really yummy comfort food. Lots of steps but ultimately not too time consuming and very easy to make.

I almost didn't even read this recipe because Tuna Noodle Casserole is one of the most disgusting things I've ever had the misfortune of eating. But this...ah...this sounds delicious!

Do you have to use chickpea flour?

It was a 2 helping meal. I added crushed potato chips on the top and was transported to my mom's kitchen in the 50's. My husband was very pleasantly surprised.

Has anyone tried using almond flour instead of chickpea flour? Can't find chickpea flour anywhere. Thanks fellow veg heads!

Good basic recipe and plenty to play with here. In times where ingredients are not about then something always finds it's way in to replace it! I was surprised there was no seaweed in the mock tuna part. This one here is new to me (and I am here to expand, just my knowledge not me). I know the ones to add NORI and the slightly sea taste is supposed to be more authentic. I would not know for I have been vegetarian/vegan for nearly fifty years now and had to just make it up as I went along for there were no lovely shops as there are nowadays.

Chickpea flour is also known as Besan or Gram flour and is very easily found in Asian foodshops and most of the large supermarkets now.

When I think tuna casserole, it has celery onion and pentimentos. And I have a trick if you mix a spoonful of mayonnaise with the egg noodles it make it creamer.

Sooooo I saw this recipe this morning and decided to give it a try. It was awesome. Been a vegetarian about two weeks now and have been having issues with my 7 yr old accepting the change but this casserole she too loves. Keep those recipes coming y'all. And thank you

my husband and I really liked this! Good rainy day comfort food. Could probably find other uses for the chickpea cake too...

I made this and it was delicious. Definitely a keeper. My husband liked it as well.

loved this...even my reluctant husband..not too hard to make either

In honor of our family Friday Fish meals in the 60's, I made this for a family gathering using potato chips instead of noodles. We all loved it, though it seemed, authentically enough, far too salty. My family discussed it on email for weeks afterwards. I was planning on adding fine-chopped dried seaweed next time, too. I agree with the comments about the extra 1/2 c of water - but the recipe has you dry the garbanzos then add water back in. Next time I will crush the garbanzos, NOT oven dry them, and add less water.

This is one of the best things I have ever eaten!! I love it!! I don't make it too often because I tend to overeat, it is so good. Tuna noodle casserole was one of my favorites and I did miss not having it but not anymore. I made it right after it appeared in the magazine. Delicious!!