Source: https://plantbasedcookingshow.com/2026/02/17/plant-based-tuna-casserole/

Filling

▢ 1 cup Butler Soy Curls
▢ 1 ½ cups vegetable broth low sodium
▢ 1 onion diced
▢ 8 ounces mushrooms chopped
▢ 1 ½ cups cabbage finely diced
▢ 2 cloves garlic minced
▢ 1 cup peas frozen or fresh
▢ ½ sheet nori broke into small pieces
▢ ½ tsp cracked pepper
▢ 8 ounces pasta noodles curly
▢ 2 tbsp low-sodium Tamari

Sauce

▢ ½ cup cashews or almonds or sunflower seeds
▢ ¼ cup nutritional yeast
▢ 1 tbsp dijon mustard
▢ 1 tbsp tamari low sodium
▢ 2 cup soy milk unsweetened, or plant based milk of your choice
▢ 2 tbsp low-sodium Tamari

Topping

▢ ¼ cup almond flour or finely ground sunflower seeds
▢ 1 tbsp nutritional yeast

Instructions

- Soak the Butler Soy Curls in the vegetable broth for 30 minutes.
- Preheat oven to 400°F
- Cook the pasta noodles to al dente, drain and set aside.
- Sauté the onions mushrooms and cabbage together until soft, about 10 minutes.
- Add the remaining filling ingredients including the soaked Butler Soy Curls and cook for 5 minutes. 

Sauce

- Add the sauce ingredients to a blender and blend until smooth.
- Mix the filling, pasta and sauce together in a large mixing bowl.
- Pour mixture into a 9 x 9 inch baking dish and smooth the top.

Topping

- Stir the almond flour and nutritional yeast together and sprinkle the mixture on top of the casserole.

Bake for 35 minutes.