Tuna Mac and Cheese (Vegan)
In my new series “90s Eats” I’m making some of my favorite childhood recipes with a vegan twist. My mom used to make Tuna Mac and Cheese with peas for us all the time. My older sister even became a pro herself, but she’d “accidentally” forget the peas 😉 This vegan mac and cheese recipe uses a box of Annie’s Vegan Mac and Cheese along with some easy-to-find ingredients to give it that tuna flavor.
Why You’ll Love Vegan Tuna Mac and Cheese
- Quick vegan meal, ready in 15 minutes
- Loaded with nostalgic flavor
- High protein and high fiber weeknight meal
- Easy vegan weeknight meal
Key Ingredients for Vegan Tuna Mac and Cheese
- Vegan boxed macaroni and cheese, like Annie’s
- Plant milk
- Vegan butter, unsalted
- Chickpeas
- Seaweed Snack
- Green Peas
Tips for Making Tuna Mac and Cheese the Vegan Way
****I will say that as I’m eating more vegan meals, plant based cheese substitutes take a little getting used to. So, be sure to try a few of the box macaroni and cheese options and make sure you like it before trying out this recipe. Or, if you’re vegetarian try it with a regular box of mac and cheese!
Use unsalted plant butter. Most vegan butter substitutes I see at the grocery store are loaded with salt, which is great for baked potatoes, but not so great when working with boxed mac and cheese. My favorite unsalted vegan butter is Miyoko’s Organic Unsalted Cultured Vegan Butter, which my local Sprouts carries.
Use a neutral, unsweetened vegan milk like almond milk or soy milk.
Only use HALF of the chickpea seaweed mixture. Save the other half to make another batch of mac and cheese or to enjoy with crackers.
Eat it while it’s hot! Like any boxed macaroni and cheese, if you’re asking how long is boxed mac and cheese good in the fridge, my answer is always it’s not. So I do recommend eating this all in one go.
How to Make Vegan Tuna Mac and Cheese
To make vegan Tuna Mac and Cheese, you make the boxed mac and cheese according to the package directions by boiling it on the stove, draining it, and then mixing in the vegan butter, plant milk, and vegan cheese packet until fully combined. While the noodles boil, you make the tuna substitute by mashing chickpeas and sprinkling in some torn pieces of dried seaweed snack. Then you combine the hot mac and cheese with HALF of the chickpea mixture and the green peas and eat immediately! Vegan Tuna Mac and Cheese couldn’t be easier!
More Easy Recipes to Try:
Tuna Mac and Cheese (Vegan)
Classic tuna mac and cheese gets a vegan makeover that’s loaded with protein and fiber.
Ingredients
- 1 box of Annie’s vegan mac and cheese (and the amount of unsalted plant butter and plant milk called for on the box)
- 1 (15.5 oz) can of chickpeas, drained
- 2 small sheets of dried seaweed snack (or 1 large)
- 1 (8.5 oz) can green peas, drained
Instructions
- Boil the pasta in hot water, according to package directions.
- While the pasta boils, use a fork to mash the chickpeas. Then tear the dried seaweed into small pieces and stir into the chickpeas.
- Prepare the mac and cheese according to package instructions adding the vegan butter, plant milk, and cheese packet.
- Then add half of the chickpea mixture and the can of peas and stir to combine.
- Enjoy immediately!
- *Save the other half other chickpeas in an airtight container in the fridge for up to two days. enjoy it with crackers or make another batch of mac and cheese.
