My Vegan Chicken Pasta Bake is flavorful, simple to make, and loaded with layers of healthy, hearty ingredients. Instead of using chicken you can season Oyster Mushrooms with Mccormick poultry seasoning, and the pasta has an extra amount of protein in it since it is made from gluten-free/chickpea-based Fusilli. Make this recipe for your huge family dinner or save it for a marvelous meal prep, either way this Vegan Chicken Pasta Bake is so satisfying!
If you love this recipe, you may also like my Vegan Chicken Parmesan and Vegan Roasted Pepper Pasta!
COURSE: Main Course, Entree, Dinner, Lunch
CUISINE: American, Italian, Pasta, Soul Food
NUTRITIONAL FACTS: (Per 2 Cups)
- Calories 429 g
- Protein 23 g
- Dietary Fiber 18 g
Why You Will Love This Chicken Pasta Bake:
Well, I said it! Lasagna is SO 2022…This year it’s all about that Pasta Bake for dinner! Recently I got to work with my buddies at Follow Your Heart to make this decadent and delicious vegan dinner that everybody in the family will love. Loaded with layers of colorful peppers, chicken seasoning, meaty mushrooms, numerous gluten-free noodles, and of course magical vegan mozzarella, this dish is not only fabulously flavorful but it is also so dang easy to make. Dig right into this feast my loves!
About the Ingredients:
No matter what, the mushrooms are a major hit for this marvelous meal! Not only do they add the perfect taste and texture similar to chicken, but they are packed with essential nutrients like iron and antioxidants too. Don’t like mushrooms? No worries! Feel free to replace the shrooms with jackfruit, chickpeas, cauliflower or create this Vegan Pasta Bake recipe with colorful bell peppers, white onions, pasta, and vegan cheese that are baked together for deliciousness!
Diced Peppers
Red and green bell pepper are best but you can really use whatever color you have available. Make sure to chop the bell peppers into small, vitamin-sized squares to make them easy to bite. I love to also use bell peppers in recipes like my Cheeseburger Egg Rolls, Caribbean Crunchwrap, and my Rainbow Pineapple Salad.
Marinara Sauce
Any time I buy a premade marinara sauce I’ll make sure to check the ingredients and I do not purchase any sauce that has soy or sugar in them. I also like to buy organic tomato sauce if it is available. You can also make a delish homemade sauce by baking cherry tomatoes, oil, salt, minced garlic, white onion, and Italian seasoning until soft + roasted and blend them until smooth and creamy. I use marinara sauce in tons of recipes every week!
Mushrooms
The best mushrooms to use for this recipe are Oyster Mushrooms but large portobello mushrooms are great as well. Just make sure to chop them into thick, long slices that will be juicy to bite into. Want more meaty flavor? Soak the chopped mushrooms in vegetable broth, a splash of apple cider vinegar, and poultry seasoning for 1-3 hours before making this recipe.
Vegan Cheese
Mozzarella or Parmesan cheese goes best with this recipe but you can use whatever white vegan cheese you have available for the creamy, ooey-gooey element of this meal. My favorite vegan cheese brands are: Follow Your Heart, Miyokos, Good Planet Foods or you can make an thick cashew cream sauce with soaked raw cashews, nutritional yeast, salt and pepper, little bit of cumin, lemon juice, apple cider vinegar and coconut cream.
Gluten-Free Pasta
My favorite brands to use are: Eat Banza, Bionaturae and Barilla for their gluten-free options. Make sure to boil your pasta al dente/a little bit firm so that it cooks perfectly when baked. Save a splash of pasta water and if you do not require gluten-free pasta you can use regular, whole wheat or boiled cauliflower instead!
Questions and Tips:
Is the texture super meaty and filling?
Yes! The texture of the mushroom is very filling and the chickpea pasta makes this recipe extra hearty. If you would like to make this recipe more filling, add cooked chickpeas, plant-based meat, chopped kale, or cooked lentils to this pasta bake. Serve with a side salad and vegan garlic bread to make it a full feast!
Can I substitute the vegan butter?
Of course! You can use the pasta water, vegetable broth, oil, or aquafaba to sauté the vegetables in a large pan instead.
How long can this recipe last?
This recipe will last 4-6 days in the refrigerator and 2-3 weeks in the freezer. Be sure to secure the food in an airtight container.
What else can I serve with this Vegan Chicken Pasta Bake?
You can serve this Vegan Pasta Bake as the main dish or make it a full feast by pairing it with a colorful salad (kale, lettuce, or spring mix is great) Roasted Cauliflower, or Pizza to make it a full feast! Roasted rainbow vegetables and my Crispy Mushroom Steak would make this meal fit for royalty!
Will non-vegans like this?
Everyone will love this recipe! Want to know why? This Vegan Chicken Pasta Bake has all the elements of soul food that you crave. The meaty, fatty texture from the mushrooms, the zesty seasoning deep down in every bite, the carbs from the pasta, and the ooey, gooey vegan cheese that bakes to perfection. Serve this recipe for anyone you love and don’t tell them it’s vegan!
