This Pepperoni Pasta Bake is entirely vegan, gluten free, packed with all the best flavors for an incredibly easy lunch or dinner that leaves you craving for more.
Casseroles always get my attention. I like the way you can put anything in a baking dish and it’s dinner time.
This new Pepperoni Pasta Bake is sure to pleased everyone.
It’s hearty, a new direction on the classic, incredibly satisfying, extremely addictive, mouthwatering, super easy, filling, veggie packed, flavorful, timeless and here for you to enthuse everyone.
How to make Vegan Pepperoni
Pepperoni isn’t vegan, that’s not a big secret. But it’s also one of the most loved toppings for pizza.
Everyone loves it, everyone craves it. You might know my deal for you to get a vegan pepperoni, it’s not tofu, it’s not tempeh, which are also delicious and good.
It’s zucchinis. Yes I know it’s a bit unexpected, but trust me it worked wonders and is good.
You marinate the zucchini the night before with the marinade made as in my Vegan Pepperoni Pizza with ingredients like tamari, hot sauce, balsamic vinegar, salt, and pepper.
I marinate the zucchinis overnight because this will take the flavors to a whole new level. If you’re short on time you can marinate for around 15 minutes.
It will not have the same intense flavor but it will be still delicious.
How to make this Pepperoni Pasta Bake
First cook your pasta according to the manufacturer’s directions. Drain the pasta, then return it to the pot. Mix with marinara, cajun spice, garlic, and finally season with salt and pepper.
Mix in the zucchini slices and put all in a 9×13 inch casserole dish. Bake for 20 minutes at 415°F. After baking sprinkle some vegan cheese sauce over it and use the rest for serving.
Divide on plates or eat straight from the dish, enjoy! It will make a super delicious lunch, dinner also great for potlucks, movie or date night.
I made this recently for friends and the dish was gone in seconds. Everyone love it. It’s just the ultimate comfort food. So satisfying.
How to make cajun seasoning?
I used a cajun seasoning from my local store. Super easy and perfectly spiced.
But if you like to make your own: you will need garlic powder, paprika, salt, pepper, oregano and red pepper flakes.
Mix all these spices to your own liking, use your favorite quantities.
Enjoy this comfort food with amazing zucchini benefits
Zucchinis are high in vitamin C, A, manganese, potassium. In addition they are full of antioxidants, low in calories: one zucchini has only 30 calories.
This green star is also low carb and low in sugar. It makes a great pasta substitute, known as zoodles. If you like to try something new, go for it.
Do you know zucchinis are not always green? They also can be yellow and those are packed with a more sweet flavor like the green ones.
- Zucchironi from the Vegan Pepperoni Pizza
- 1 lb pasta (I used gluten free)
- 1 28 oz jar marinara
- 4 cloves garlic minced
- 3 Ingredient Vegan Cheese Sauce
- 2 Tbs Cajun spice
- salt, pepper to taste
- First cook your pasta according to the manufacturer's directions. Drain the pasta, then return it to the pot. Mix with marinara, cajun spice, garlic, and finally season with salt and pepper.
- Mix in the zucchini slices and put all in a 9x13 inch casserole dish. Bake for 20 minutes at 415°F. After baking sprinkle some vegan cheese sauce over it and use the rest for serving.
- Divide on plates or eat straight from the dish, enjoy!
Nutrition Information:Yield: 4 Serving Size: 2.5 cups
Amount Per Serving: Calories: 487Total Fat: 13.5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 167mgCarbohydrates: 76gFiber: 6.3gSugar: 12gProtein: 15.7g