Need a convenient, nutritious dinner that’s perfect for the whole family? Author Jenn Sebestyen has us covered with this delicious Vegan Potpie Noodle Casserole! This recipe is from her first foray into publishing, the Meatless Monday Family Cookbook.
After all of the holiday food that’s been posted the last few months, I thought it’d be appropriate to end the year getting y’all ready for 2020! I asked readers what kind of recipes they’d like to see in January, and got a couple requests for casseroles. Which, oddly enough, I don’t make THAT often, but I LOVE them!
Lucky for us, Jenn let me share this easy-to-make, family-friendly, vegan potpie noodle casserole. This recipe caught my eye because I already had 90% of the ingredients on hand! And I’d bet that you have quite a few of them in your pantry, too.
Aside from so many of her dishes having accessible ingredients, I loved reading Jenn’s “Kids in the Kitchen” notes! Like with this recipe it says, “Let the kids sprinkle the Garlic Bread Crumbs on the casserole before baking.” This way, you can get the whole family involved in the cooking process.
Some of the other meals that caught my eye were the Skillet Chickpea Chilaquiles, Vegan Scampi in Lemon Garlic Wine Sauce, and her Sloppy Joe Casserole with Cornbread Crust! I don’t have children of my own. But, I feel like Jenn’s story of going plant-based and raising a family is something a lot of people can relate to. At least in the last few years. Without further ado, here’s the vegan potpie noodle casserole!
1 year: Pomegranate Persimmon Crostini // 2 years: 16 Fun Vegan Appetizers // 3 years: Savory Tomato Cobbler // 4 years: Black Bean Cornbread Potpie // 5 years: Pressure Cooker Seitan // 6 years: Roasted Cauliflower Tomato Soup // 7 years: Quinoa Pasta with Creamy Garlic Sauce
FOR THE POTPIE NOODLES:
- 8 ounces (225 g) rotini or other medium shape pasta, such as rigatoni (gluten-free, if desired)
- 2 tablespoons (28 ml) olive oil
- 1 yellow onion, diced
- 2 ribs celery, diced
- 2 tablespoons (16 g) all-purpose flour(see note)
- 1 tablespoon (6g) Italian seasoning
- 3 tablespoons (45 ml) tamari, coconut aminos, or soy sauce (gluten-free,if desired)
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 2 cups (475 ml) low-sodium vegetable broth
- 1 package (16 ounces, or 455 g) frozen mixed vegetables (corn, peas, carrots, and green beans)
- 1 cup (235 ml) cashew milk or other creamy plant-based milk (such as lite coconut or unsweetened soy)
- 2 tablespoons (8 g) nutritional yeast (optional)
FOR THE GARLIC BREAD CRUMBS:
- 1/4 cup (13 g) panko bread crumbs or regular bread crumbs (gluten-free, if desired)
- ¼ cup (15 g) nutritional yeast or more bread crumbs
- 1 teaspoon granulated garlic powder
- 1 tablespoon (14 g) melted plant-based butter or coconut oil
For the Potpie Noodles: Preheat the oven to 350°F (180°C, or gas mark 4). Cook the rotini to al dente, according to packagedirections. Drain and set aside.
Meanwhile, heat the olive oil over medium heat in a large, deep skillet. Add the onion and celery. Sauté for 5 to 6 minutes until softened and the onion is translucent. Add the flour and stir until combined and no flour is visible. Add the Italian seasoning, tamari, salt, and pepper and stir to combine.
Slowly pour in the vegetable broth, whisking continuously to ensure a smooth sauce. Add the mixed vegetables, cashew milk, and nutritional yeast, if using. Stir to combine, bring to a simmer, and cook for a few minutes to thicken. Add the cooked rotini and stir again to combine. Transfer the mixture to a 9x13-inch (23x33 cm) baking dish.
For the Garlic BreadCrumbs: In a small bowl, stir together the panko bread crumbs, nutritional yeast, and garlic powder. Pour the melted butter over the bread crumbs mixture while stirring to moisten thoroughly.
Sprinkle the Garlic Bread Crumbs over the top of the casserole. Bake for 20 to 25 minutes until the bread crumbs are toasted and the sauce is thick and bubbly.
Swap It! Use brown rice flour or a gluten-freeflour blend instead of all-purpose flour for a gluten-free option.
Add it! Feel free to add a 15-ounce (425 g)can of drained and rinsed chickpeas for added protein.
Kids in the Kitchen: Let the kids sprinkle the Garlic Bread Crumbs on the casserole before baking.
Lastly, I hope that you all have a safe and happy new year! Will you be in Las Vegas the weekend of January 11 & 12? I’m doing a book launch pop-up for VYA’s Plant-Based Meal Prep at Vegenation Henderson! Hope to see you there. <3
More recipes like the Potpie Noodle Casserole:
This book was sent to me by the publisher, and I chose to share a recipe here from it for all of you. This post includes affiliate links.