Vegan Dump and Bake "Chicken" Parmesan Casserole
Pour everything into a casserole dish and bake. That's all you need to do to get the most delicious casserole ever!
Servings: 6
Calories: 591kcal
Ingredients
- 3 Cups(24oz) Marinara sauce
- 3 Cups Water
- 1 Tablespoon Tomato paste
- 6 Cloves Garlic, chopped
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 teaspoon Oregano, dried
- 1 teaspoon Basil, dried
- 16 Ounces Pasta, I used penne
- 10 Ounces Vegan chicken, I used Beyond Popcorn "Chicken"*
- 2 Cups Vegan Mozzarella, I used Violife
- 1/2 Cup Bread crumbs, vegan
- Fresh basil for topping
Instructions
- Preheat the oven to 425 degrees(F).
- Take a 13x9 inch baking dish and pour the marinara sauce, water, tomato paste, garlic and the spices into the baking dish.
- Stir everything around gently to combine.
- Pour the pasta into the baking dish and stir into the liquid. Then make sure all of the pasta is fully submerged.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove from the oven and take off the foil. Stir the pasta up and smooth back out.
- Top with the vegan "chicken". If you are using nuggets, leave as is. If you are using strips, chop them into pieces.
- Stir the "chicken" into the pasta a bit.
- Top evenly with the vegan cheese and bread crumbs.
- Put back in the oven, uncovered, for 15-20 more minutes or until the pasta is tender and the "chicken" is hot. You also want the cheese to be melted and the bread crumbs to be golden brown.
- Top with fresh basil if desired.
Video
Notes
*You can use any kind of vegan "chicken" you want. I like to use breaded strips or nuggets to give it a more "chicken Parm" feel. But I would also recommend the Daring brand, Gardein and Abbot's.
Nutrition
Calories: 591kcal | Carbohydrates: 78g | Protein: 18g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 1mg | Sodium: 1523mg | Potassium: 266mg | Fiber: 7g | Sugar: 3g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 82mg | Iron: 4mg