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Vegan Dump and Bake Chicken Parmesan Casserole topped with fresh herbs and cheese alternatives.

Vegan Dump and Bake 'Chicken' Parmesan Casserole

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A quick and satisfying vegan casserole combining pasta, marinara, and delicious vegan cheese, perfect for busy nights or impressing guests.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Vegan
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the casserole
  • 3 cups 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) Feel free to swap with your favorite pasta.
  • 10 ounces Vegan chicken (I used Beyond Popcorn 'Chicken') Use either nuggets or strips.
  • 2 cups Vegan Mozzarella (I used Violife) Substitute with your favorite vegan cheese.
  • 1/2 cup Bread crumbs, vegan
  • Fresh basil for topping Optional garnish.

Method
 

Preparation
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. In a 13×9 inch baking dish, combine the marinara sauce, water, tomato paste, garlic, salt, black pepper, oregano, and basil. Stir gently to combine.
  3. Add the pasta and ensure that it is completely submerged in the liquid mixture.
Baking
  1. Cover the dish with foil and bake for 30 minutes.
  2. Once baked, remove the foil and stir the pasta.
  3. Top the mixture with your vegan chicken – if using nuggets, leave them whole; if using strips, chop into pieces.
  4. Mix in the 'chicken' slightly, then add a layer of vegan cheese and breadcrumbs on top.
  5. Return to the oven uncovered, baking for an additional 15-20 minutes until the pasta is tender, the 'chicken' is heated, and the breadcrumbs are golden brown.
  6. Garnish with fresh basil if desired before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 70gProtein: 15gFat: 15gSaturated Fat: 3gSodium: 800mgFiber: 6gSugar: 8g

Notes

To keep leftovers fresh, allow the casserole to cool before transferring to an airtight container. Store in the refrigerator for up to three days or freeze for up to two months.
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