Delicious & Easy Vegan ‘Seafood’ Casserole: A Wholesome Plant-Based Comfort Classic
Rediscover the comforting embrace of a classic casserole, lovingly reimagined for modern, plant-based living. This recipe delivers all the creamy, soulful satisfaction of the dishes from our youth, but with healthier ingredients. You won’t find any “cream of anything” soups, meat, eggs, or dairy here. What you will discover is a truly delicious, deeply comforting meal that’s surprisingly easy to prepare, perfect for a busy weeknight. It captures the essence of the original, proving that healthy eating doesn’t mean sacrificing flavor or nostalgia.
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My culinary journey has often led me down paths of delicious recreation, especially as I’ve embraced a more plant-based lifestyle. As a self-proclaimed picky vegetarian who consistently aims for vegan meals, the challenge of transforming beloved dishes into healthier, animal-product-free versions has become a true passion. This commitment intensified during my rigorous training for an Ironman competition, a period when I was strictly vegan for months. It wasn’t about deprivation; it was about ensuring my body was fueled optimally while still enjoying the flavors and textures I adored.
During that intensive training period, I made it my mission to completely recreate dishes that I absolutely loved and refused to live without. One such triumph was my Boursin-Copycat Cashew Cheese – a staple I still prepare weekly for my afternoon “cheese” and crackers, much like any good New Englander would. The satisfaction of crafting a vegan alternative that genuinely delivered the same indulgent experience was immense. Popovers, another cherished classic, have proven a bit more stubbornly resistant to a vegan makeover, but rest assured, the experimentation continues!
However, topping the list of nostalgic comfort foods I yearned to veganize was the iconic Tuna Noodle Casserole. This humble dish, typically laden with tuna, condensed cream of mushroom soup, and egg noodles, was a cornerstone of my childhood. I ate it at least once or twice a month, and it was a regular request at family dinners, a weekly rotation item in my mom’s kitchen. Its simple, hearty appeal never faded. It’s quite remarkable, isn’t it, how such a straightforward, often less-than-healthy dish can hold such a cherished place in our hearts and culinary memories?
The pivotal question remained: could I truly make it vegan? The idea of a “Seafood” Casserole without actual seafood, and a creamy sauce without dairy, seemed daunting but exciting. The goal wasn’t just to replace ingredients; it was to capture the very essence of what made the original so satisfying: the creamy texture, the savory depth, and that unmistakable feeling of warmth and home.
As I often emphasize, particularly with dishes like my Boursin cashew cheese, recreating a vegan version of something originally based on cream, butter, or animal products requires a specific mindset. It’s unrealistic to expect an identical taste profile. Instead, the focus should be on crafting vegan alternatives that evoke the same sense of happiness and comfort as the original. This demands realistic expectations, an openness to trying new things, and a genuine willingness to make better choices for ourselves, our families, and the planet. This philosophy guided my approach to this casserole, leading to a creation that truly resonates with the spirit of the classic.
And so, after much experimentation and joyful culinary exploration, here we are: with a creamy, comforting, and utterly delicious Vegan “Seafood” Casserole. This dish isn’t merely a substitute; it’s a celebration of plant-based innovation, demonstrating how familiar flavors can be recreated in wholesome, compassionate ways.
So, what exactly went into crafting this vegan masterpiece? My secret weapon, and one of my favorite plant-based discoveries, is Gardein. Full disclosure: this is not a sponsored post; my praise for Gardein comes purely from genuine appreciation and zero compensation (unfortunately!). Their products are, in my humble opinion, unparalleled in helping me transition away from meat without feeling like I’m missing out. From satisfying old steak-n-cheese cravings to providing a delicious base for countless meals, Gardein truly delivers.
Specifically, Gardein offers a “crabless” cake that remarkably replicates the taste and texture of a traditional crab cake. These ingenious plant-based creations became the star of my casserole, infusing it with that unmistakable savory seafood flavor without any actual seafood. To create the creamy base, I started with a simple vegan béchamel sauce made with almond milk. While almond milk béchamel is good on its own, it can sometimes lack the robust depth of its dairy counterpart. To achieve the rich, umami flavor reminiscent of condensed cream of mushroom soup, I incorporated a vegan creamy mushroom soup. This addition transformed the sauce, giving it a profound savoriness and velvety texture that perfectly complemented the “crab” cakes and pasta. (Check the recipe Notes for an alternative if you can’t find the specific soup ingredient).
The result was phenomenal! This casserole was not just delicious; it was profoundly satisfying, hitting all the right notes for comfort food. Even my omnivorous family members, who often approach plant-based dishes with cautious skepticism, were genuinely impressed. “Oh wow, this is good. Didn’t expect that,” was the highest praise I could hope for! The happiness continued the next day as the leftovers reheated beautifully for lunch, proving its staying power as a fantastic meal prep option.
So there you have it, folks! Following the success of my Boursin-Copycat Cashew Cheese, I’ve now tackled the beloved Tuna Noodle Casserole. This Vegan “Seafood” Casserole offers all the creamy, hearty comfort of the classic without any meat, dairy, or egg. Whether you’re a seasoned vegan, a curious vegetarian, or simply looking to incorporate more plant-based meals into your diet, I urge you to give this recipe a try. It’s perfect for a Meatless Monday, or any day you crave a truly satisfying meal. This dish is a delicious reminder that life is wonderfully good, especially when filled with flavorful, wholesome food.
Vegan “Seafood” Casserole
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Main Course
dinner, familymeal, seafood, vegan, vegetarian
20 minutes
25 minutes
45 minutes
Erica
4
Ingredients
- 4 Gardein brand “crab” cakes available in the freezer section
- 6 oz pasta shells uncooked
- 8 oz sliced mushrooms
- 4-1/2 tsp extra virgin olive oil divided
- 2 tsp all-purpose flour
- 1 cup unsweetened almond milk
- ½ cup vegan creamy mushroom soup see Notes
- ½ cup frozen fresh petite peas
- ½ tsp kosher salt
- 2 pinches fresh cracked pepper
- ¾ tsp Old Bay seafood seasoning divided
- 2 Tbs panko breadcrumbs
Instructions
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Preheat your oven to 350°F (175°C). While the oven heats, place the Gardein “crab” cakes inside to thaw gently; they don’t need to cook fully at this stage, just soften. Simultaneously, bring a large pot of water to a rolling boil for the pasta.
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In a nonstick sauté pan, heat 2 teaspoons of olive oil over high heat. Add the sliced mushrooms and sauté until they are beautifully browned and have released their moisture. As they cook, use your spoon to break up any larger mushroom pieces into smaller, more uniform sizes. Remove from heat and set aside.
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In a separate medium saucepan, heat 2 teaspoons of olive oil over medium-high heat. Sprinkle in the all-purpose flour and whisk continuously for about one minute to create a roux, cooking out the raw flour taste. Gradually pour in the unsweetened almond milk and the vegan creamy mushroom soup, whisking constantly to prevent lumps. Continue to heat over high heat, still whisking, until the mixture begins to bubble and thicken into a smooth, creamy sauce. Once thickened, remove the saucepan from the heat and stir in the sautéed mushrooms.
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By now, the Gardein “crab” cakes should be thawed and slightly warm. Carefully remove them from the oven and chop them into small, bite-sized pieces. Add these chopped “crab” cakes to the almond milk-mushroom sauce. Next, stir in the frozen petite peas, kosher salt, fresh cracked pepper, and 1/2 teaspoon of Old Bay seasoning. Taste the sauce and adjust seasonings as needed to achieve your desired flavor balance.
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Once your pasta shells are cooked al dente according to package directions, drain them thoroughly. Add the cooked pasta directly into the creamy sauce mixture, ensuring everything is well combined. Transfer this entire mixture into a small casserole dish or pie plate.
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In a small bowl, combine the panko breadcrumbs, the remaining 1/2 teaspoon of olive oil, and the remaining 1/4 teaspoon of Old Bay seasoning. Mix until the panko is lightly coated. Evenly sprinkle this seasoned panko mixture over the top of the casserole in the dish.
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Bake the casserole in the preheated 350°F (175°C) oven for approximately 25 minutes, or until the topping is golden brown and the casserole is bubbly around the edges. This recipe yields 4 satisfying servings.
Notes
I’d love to hear from you! Leave me a comment below. What comfort food or classic dish holds a special place in your heart, and which one would you absolutely not want to go without?
~✿♥✿~