Best 3 Vegan Pasta Casserole Recipes
Indulge in a delightful culinary journey with our collection of vegan pasta casserole recipes, a symphony of flavors that will tantalize your taste buds. From the classic Vegan Baked Ziti, a comforting dish bursting with savory marinara sauce and layers of tender pasta, to the innovative Vegan Pesto Pasta Casserole, a vibrant creation swirled with aromatic pesto and roasted vegetables, our recipes cater to diverse palates. Experience the richness of the Vegan Spinach and Artichoke Pasta Casserole, a creamy delight featuring a luscious spinach and artichoke filling, or savor the hearty Vegan Sausage and Peppers Pasta Casserole, a hearty and flavorful dish packed with savory sausage and bell peppers. Each recipe is a testament to the versatility and deliciousness of plant-based cuisine, offering a satisfying and nutritious meal that will leave you feeling nourished and fulfilled.
Let's cook with our recipes!
VEGAN PASTA CASSEROLE
Make and share this Vegan Pasta Casserole recipe from Food.com.
Provided by whitesand
Categories Vegan
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly toast flour and nutritional yeast flakes in a saucepan over low heat. Gradually add vegetable broth until sauce becomes thick. Slowly add water and stir until sauce becomes smooth and slightly thick. Add remaining ingredients with the exception of the pasta. Stir well. Put cooked pasta in casserole dish and stir in sauce. Cover and bake at 350 degrees for 15 minutes and then cook uncovered for another 15 minutes.
PASTA VEGGIE CASSEROLE (CAN BE VEGAN)
This recipe for a basic no-fuss, comforting pasta bake was published in a local newspaper a few years back and had been pinned to my dad's drawer ever since for trying out. He never got around to it, so last week when visiting him, I simply made it and it turned out quite well. Ive made a few adaptions to suit our taste and hope youll like it, too. :)
Provided by Lalaloula
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Cook pasta in salted water according to package directions until al dente (firm to the bite). During the last 5 minutes of cooking, add the sliced carrots and chopped broccoli to the pasta water. Once ready, drain and set a side.
- In a large skillet heat the butter and then add the sliced spring onion and bell pepper. Saute for a couple of minutes until lightly browned. Whisk in the 2 tbs of flour and stir constantly for 1 minute. Add the milk and bring to a boil whisking frequently as to prevent lumps from forming.
- Season the sauce with the spices adjusting amounts to your taste.
- Place pasta and veggies in a medium size casserole dish and pour over sauce. Mix to combine. Sprinkle with cheese and bake in the preheated oven at 200°C/375°F for 40 minutes or until nicely browned on top and bubbling.
- Enjoy! :).
Nutrition Facts : Calories 422.8, Fat 12.8, SaturatedFat 6.1, Cholesterol 23.3, Sodium 325.8, Carbohydrate 64, Fiber 5.5, Sugar 10.9, Protein 18.4
VEGAN PASTA AND LENTIL CASSEROLE
This dish was inspired by a lot of ingredients and combinations in my head and this is how it played out. I am very happy with the result and can't wait to enjoy this during lunches at work!
Provided by Kameron
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 8
Number Of Ingredients 17
Steps:
- Combine oil, onion, and garlic in a Dutch oven over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, Japanese eggplant, and buttercup squash sequentially, stirring well after each addition.
- Stir tomatoes into the Dutch oven. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the Dutch oven.
- Mix rice vinegar, soy sauce, and tomato paste together in a small bowl. Pour into the Dutch oven; stir to combine. Stir in nutritional yeast. Add basil, paprika, and black pepper; stir once more.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 82.7 g, Fat 6.5 g, Fiber 18.9 g, Protein 26.5 g, SaturatedFat 0.9 g, Sodium 843.9 mg, Sugar 10.5 g
Tips:
- Use a variety of vegetables. This will give your casserole a more complex flavor and texture. Some good choices include broccoli, cauliflower, zucchini, mushrooms, and spinach.
- Don't overcook the vegetables. They should be tender but still have a little bit of crunch.
- Use a creamy sauce. This will help to bind the ingredients together and make the casserole more satisfying. Some good options include a cashew-based sauce, a tofu-based sauce, or a vegan Alfredo sauce.
- Add some protein. This will make the casserole more filling and satisfying. Some good options include tofu, lentils, or beans.
- Season the casserole well. This will help to bring out the flavors of the ingredients. Some good seasonings to use include garlic, onion, salt, pepper, and paprika.
- Top the casserole with a crispy topping. This will add a nice texture and flavor contrast. Some good options include a breadcrumb topping, a panko topping, or a crispy onion topping.
Conclusion:
Vegan pasta casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. With a little creativity, you can create a vegan pasta casserole that is sure to please everyone at your table.
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