The Vegan Pizza Casserole is a tasty meal and has 345 kcal per serving. Preparing this dish takes just 50 minutes. It contains penne pasta, olive oil, garlic, onion, bell peppers, mushrooms, zucchini, marinara sauce, tomato paste, Italian seasoning, dried oregano, basil, garlic powder, onion powder, red pepper flakes, salt, vegan mozzarella sticks, black pepper, black olives, and nutritional yeast. We may pair this casserole with breadsticks, tomato soup, Italian chopped salad, lentil soup, iced tea, garlic green beans, roasted vegetable soup, or sparkling lemon water. Keep this Vegan Pizza Casserole in the refrigerator for four days.
STATS:
- Total Time: 50 minutes
- Course: Main
- Diet: Vegan
- Cooking Time: 35 minutes
- Servings: 8
- Calories: 345 kcal
- Preparation Time: 15 minutes
- Cuisine: Italian
- Serving Size: 1 generous portion
EQUIPMENT:
- 9×13-inch casserole dish
- Measuring cups
- Large pot
- Colander
- Large mixing bowl
- Wooden spoon
- Measuring spoons
- Knife
- Cutting board
- Aluminum foil
INGREDIENTS:
- 12 ounces penne pasta
- 1 tsp Italian seasoning
- Half tsp dried basil
- 2 tbsp olive oil
- One medium diced onion
- 1 tsp dried oregano
- Half tsp garlic powder
- 3 minced garlic cloves
- 1 medium diced green bell pepper
- Half tsp crushed red pepper flakes
- 1 medium diced red bell pepper
- Quarter tsp black pepper
- 1 cup sliced mushrooms
- 2 cups shredded vegan mozzarella cheese
- Half tsp onion powder
- 1 cup diced zucchini
- 2 cups marinara sauce
- Half tsp salt
- 2 tbsp tomato paste
- Quarter cup sliced black olives
- 2 tbsp chopped basil
- One tbsp nutritional yeast
INGREDIENT NOTES:
PENNE PASTA:
- This is the base of the casserole that hold the sauce well. You may use rotini pasta as per your preference.
OLIVE OIL:
- It cook the vegetables well and improves the overall taste. You may use avocado oil as an alternative.
MUSHROOMS:
- They give meaty texture and rich umami taste to the recipe. You may use zucchini as another option.
TOMATO PASTE:
- It makes the sauce thick and gives a rich tomato taste. You may use extra marinara sauce or cooked crushed tomatoes instead.
ITALIAN SEASONING:
- Italian seasoning gives the casserole its classic herb flavor. You may use a mixture of oregano, basil, thyme, and rosemary instead.
VEGAN MOZZARELLA CHEESE:
- Vegan mozzarella makes a cheesy texture and melts well in the casserole. You may use vegan cheddar cheese blend as another choice.
BLACK OLIVES:
- Black olives add a salty and classic pizza topping flavor. You may use green olives, chopped artichokes, or capers instead.
NUTRITIONAL YEAST:
- Nutritional yeast gives a nutty flavor and extra nutrition. You may omit it or use vegan Parmesan instead.
INSTRUCTIONS:
- First, grease the dish lightly & warm the oven to 375°F.
- Cook the pasta as per package guidelines, then drain it well.
- Warm olive oil in the skillet and cook the onion for 3 minutes, then garlic for 30 seconds.
- Cook bell peppers, mushrooms, and zucchini for 6 minutes.
- Include marinara sauce, onion powder, tomato paste, pepper, Italian seasoning, basil, garlic powder, oregano, salt, and red pepper flakes, then simmer for 4 minutes.
- Mix well-cooked pasta and include half of the vegan mozzarella cheese.
- Put all the ingredients in the dish and sprinkle remaining vegan mozzarella cheese on top.
- Add olives and sprinkle nutritional yeast on the casserole.
- Lastly, bake the dish for 30 minutes, then garnish with fresh basil after ten minutes.
SERVING SUGGESTIONS:
SALADS:
- Garden Salad
- Italian Chopped Salad
- Cucumber Tomato Salad
- Arugula Salad
- Spinach Strawberry Salad
- Greek-Style Vegan Salad
- Coleslaw
BREADS:
- Vegan Garlic Bread
- Breadsticks
- Garlic Knots
- Focaccia
- Rosemary Bread
- Ciabatta
- Whole Wheat Dinner Rolls
- Sourdough Bread
SOUPS:
- Tomato Basil Soup
- Minestrone Soup
- Lentil Soup
- Creamy Vegan Broccoli Soup
- Roasted Red Pepper Soup
- Vegetable Barley Soup
- Tuscan White Bean Soup
- Butternut Squash Soup
VEGETABLES:
- Roasted Broccoli
- Garlic Green Beans
- Roasted Brussels Sprouts
- Roasted Cauliflower
- Honey-Free Glazed Carrots
- Roasted Asparagus
- Herb-Roasted Zucchini
- Balsamic Mushrooms
POTATO:
- Crispy Baked Potato Wedges
- Garlic Mashed Potatoes
- Roasted Baby Potatoes
- Sweet Potato Fries
- Herb-Roasted Potatoes
- Air Fryer Potato Cubes
- Rice and Grain Sides
- Lemon Herb Rice
- Brown Rice Pilaf
- Quinoa Salad
- Garlic Couscous
SAUCES:
- Marinara Sauce
- Vegan Ranch
- Garlic Aioli
- Basil Pesto
- Spicy Tomato Sauce
- Vegan Cheese Sauce
DRINKS:
- Sparkling Lemon Water
- Fresh Lemonade
- Iced Tea
- Sparkling Apple Cider
- Fruit Punch
- Cucumber Mint Water
- Berry Smoothie
- Kombucha
DESSERTS:
- Vegan Chocolate Brownies
- Fruit Salad
- Lemon Sorbet
- Vegan Chocolate Chip Cookies
- Berry Crumble
- Apple Crisp
- Vegan Cheesecake
- Coconut Ice Cream
TIPS:
- Avoid cooking the pasta completeluy to not make it soft after baking.
- Cool the casserole for 10 minutes then serve for better results.
- Store the leftovers in the refrigerator for later use.
STORAGE INFORMATION:
FRIDGE:
- Include the casserole in the box to store for four days.
FREEZER:
- Freeze the dish in the vessel for three months.
FAQs:
Can I make this casserole earlier than the required time?
- Yes, you may assemble it 24 hours in advance and rerigerate till need to bake.
Are different vegetables good to include in this recipe?
- Yes, you may add spinach, broccoli, or eggplant as per your choice.
Can we make this casserole extra cheesy?
- Yes, you may include extra vegan mozzarella for the desired version.
NUTRITIONAL INFORMATION:
Net Carbs: 38 grams
Total Carbs: 45 g
Fiber: 7 grams
Calories: 345 kcal
Protein: 14 g
Iron: 3.5 milligrams
Calcium: 210 mg
Vitamin A: 2,450 IU
Sodium: 610 milligrams
Potassium: 540 mg
