Vegan Tuna Noodle Casserole

Image of Hannah Kaminsky
Rated 4.5 based on 3 customer reviews
Vegan Tuna Noodle Casserole
Vegan Tuna Noodle Casserole


  • 2 tablespoons olive oil
  • 2 stalks celery, diced
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup sliced button mushrooms
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ cup vegetable stock
  • 1 (20 ounce) can young jackfruit in brine, drained and rinsed
  • 1 tablespoon instant wakame flakes
  • 3 tablespoons nutritional yeast
  • 1½ pounds russet potatoes, peeled and spiralized using the flat blade
  • ½ cup seasoned bread crumbs
  • ¼ teaspoon smoked paprika


For best results, we recommend using:


  1. Preheat oven to 350° (175°C). Lightly grease a 13 x 9-inch baking dish or 3-quart casserole dish.
  2. Heat olive oil in a large saucepan over medium heat. Sauté garlic, onion, and celery in hot oil until softened and highly aromatic, about 5 minutes.
  3. Stir the mushrooms, thyme, oregano, salt, and pepper with the celery mixture; cook until the vegetables are lightly browned around the edges, 8 to 10 minutes more.
  4. Pour the vegetable stock over the vegetable mixture, add the jackfruit and instant wakame flakes, and stir. Cover the pot, reduce heat to medium-low, and simmer until jackfruit is softened, about 10 minutes. Use the side of your spatula to roughly mash and pull apart the strands of jackfruit, so it looks a bit more like flaky tuna (or pulled pork, even). Stir nutritional yeast into the mixture, and turn off the heat.
  5. Gently mix potatoes with the jackfruit mixture, taking care to not break them; transfer to the prepared baking dish. Sprinkle bread crumbs over the top of the dish; garnish with paprika. Cover dish loosely with aluminum foil.
  6. Bake in preheated oven for 30 minutes. Remove foil, and continue baking until potatoes are fork-tender, browned, and crispy on top, 40 to 45 minutes more.
Mealthy tip:

To make it healthier, you can create your own vegetable stock from veggies available in your fridge instead of buying those from the grocery stores.


4.5out of 5 Stars

(3 Reviews)

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What others are saying

Image of Caro Hodgin

Caro Hodgin says:

some of the ingredients in this recipe totally freaked me out at first glance, but my sister is vegan and i'm always looking for ways to make really special dishes when she's in town that won't make her feel like she's just eating a salad. this recipe is SO interesting, full of flavor and texture. i'll definitely be cooking with jackfruit again!

Image of Laura Griffin

Laura Griffin says:

I made this dish as a trial run to test out recipes for Thanksgiving. It was so good, and a lot easier to make than it initially seemed. Jackfruit is a must! I can't believe I am just now experimenting with this ingredient. This recipe is perfect for holidays and special occasions when entertaining guests that are vegan or vegetarian. This definitely made the cut and I look forward to making it again!

Image of Cheryl Czarnecki

Cheryl Czarnecki says:

First I had to go on a search for jackfruit. Some found next to the tofu, and most were seasoned. Since then I have found them next to canned vegetables. I also used canned potatoes which gave a pleasant egg noodle consistency, as well as being a time saver ( no peeling potatoes) I literally crave this dish!