Broccoli “Tuna” Casserole

Broccoli “Tuna” Casserole

This dairy-free and vegan broccoli “tuna” casserole will satisfy your cravings for the traditional creamy pasta dish so many people grew up loving.

Hearts of palm provide the tuna-like texture and dulse flakes (seaweed) lend the perfect hint of ocean flavor without being “fishy.”

I used chickpea pasta, but you can use any variety you like.

This recipe calls for vegan mayonnaise. If you use store-bought vegan mayo, keep in mind it will have quite a bit of oil in it. It’s easy to make your own oil-free mayo. Here’s a recipe.

Broccoli Not-Tuna Casserole

Sure to be a hit with your family, this broccoli not-tuna casserole is easy to throw together on a busy weeknight.

  • 1 box pasta of your choice (I used chickpea pasta)
  • 1 can hearts of palm, drained and chopped
  • 2 cups fresh broccoli, diced
  • 1/2 cup vegan mayonnaise
  • 1/2 cup celery, diced
  • 1/2 cup onion, chopped
  • 1/2 tsp dulse flakes*
  • 2 tbsp nutritional yeast
  • 1 tsp salt
  • 1/2 tsp pepper
  • Vegan parmesan cheese (optional)
  1. Preheat oven to 350 degrees.

  2. Prepare pasta according to package directions. Drain and transfer to a large mixing bowl.

  3. Add hearts of palm, broccoli, mayonnaise, onion, celery, dulce flakes, nutritional yeast, salt, and pepper and combine.

  4. Transfer to a baking dish and top with vegan parmesan cheese if desired. Cover with foil and bake for 20 minutes or until heated through.

  5. *Dulse (rhymes with pulse) is made from seaweed and adds a tuna-like taste to foods. Find it in specialty or health food stores or order from my affiliate link.


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


Enjoy this post? Please spread the word :)