Vegan Chick'n Parm Casserole
Before I went vegan, I really enjoyed Italian food. Ravioli, pasta with vodka sauce, TORTELLINI (I really loved tortellini!!). Now, the lack of vegan Italian options are quite saddening. Luckily––as everyone should know by now––the best Italian food is homemade!
This Vegan Chick'n Parm Casserole is super easy, filling, and makes for a delicious weeknight meal. Pair it with a fresh salad, toasted garlic bread, and boom––instant Italy in your kitchen.
Vegan Chick'n Parm Casserole
16 oz penne
24 oz. pasta sauce of your choice
½ cup nutritional yeast
½ cup cashews
¼ teaspoon salt
½ teaspoon Italian seasoning
8 oz. vegan mozzarella, shredded (I used Miyoko’s Creamery Organic Cashew Milk Mozzarella & shredded it with a cheese grater)
10 oz. vegan chick’n strips or shreds (I used Aldi’s Earth Grown Chickenless Strips)
Panko breadcrumbs
Preheat the oven to 375º F.
Boil the pasta (with ample salted water) for 8 minutes. Drain and reserve ¼ cup pasta water.
Mix together cooked pasta, pasta sauce, and ¼ cup of reserved pasta water in a pot.
To make the vegan Parmesan, combine the nutritional yeast, cashews, salt, and Italian seasoning in a food processor or blender until it makes a fine powder.
Assemble the casserole: Grease a 9x13 pan with vegan butter or cooking spray. Pour half of the pasta mixture into the pan. Top with half the shredded cheese, Parmesan mixture, chick’n strips, and Panko breadcrumbs. Add another layer in the same order.
Spray the top of the casserole with cooking oil or olive oil. (Helps with browning.) Cover with foil and bake for 25 minutes.
After 25 minutes, remove the foil and cook uncovered for another 10 minutes.
Enjoy with garlic bread or a delicious side salad!
