vegan noodle casserole

This Vegan No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

No-Boil Chickpea Noodle Casserole

cashews,

filtered water

vegan chicken-flavored bouillon (or sub 3 1/2 cups veg broth)

nutritional yeast

smoked paprika

poultry seasoning*

garlic powder

black pepper,

pasta*

chickpeas,

yellow onion, diced

celery,

(100 g) carrot, peeled and diced

(100 g) frozen peas; no need to thaw

Prep

preheat the oven to 425F and set a 9&#215;13&#8243; casserole pan aside.

Blend

add the soaked and drained cashews, water, bouillon, nutritional yeast, smoked paprika, poultry seasoning, garlic powder, and black pepper to a high-speed blender. Blend on high for 45-60 seconds, until the cashews completely dissolve and you are left with a smooth and creamy sauce.

add the pasta, chickpeas, onion, celery, carrot, and peas to the casserole dish and mix until evenly distributed. Pour the sauce over the casserole, then use a spatula or spoon to press everything down evenly into the sauce, especially the pasta noodles.

Bake

Cover the dish tightly with aluminum foil (or parchment paper, followed by aluminum foil) and bake in the middle rack of the oven for 50 minutes. Remove from the oven and let sit for 5 minutes before uncovering. You may notice that the pasta is cooked, but a few noodles on top are not covered in sauce; because of this, I like to stir the casserole before serving, to evenly distribute the sauce.

Serve

warm; leftovers can be stored in the fridge and are best eaten within 5 days

This was amazing! I have to admit I was skeptical that the pasta would turn out but it was perfect.

So delicious! I made this with the Barilla red lentil rotini for a little more protein and it came out fantastic! So creamy and flavorful, I will definitely be making it again!

I made this with and without draining the water the cashews soaked in and, keeping the water made the sauce so much better!  Definitely give it a try!

I used the water the cashews soaked in too. Very tasty but next time I’ll add more spices…maybe more poultry seasoning and some sage.

This recipe is if a staple in our house! It’s one of my favorite meals EVER. It’s so fun, easy, and filling. But most of all incredible delicious. We add hot sauce if we’re in the mood, which may sound weird but strangely goes perfectly! Highly recommend this recipe.

This has quickly become a monthly staple in our house! We’re loving the No-boil and Dump-and-bake with our young kids. Thanks for continuing to make such simple and reliable recipes!

This is such a tasty recipe! Are the leftovers freezer friendly?

LOVED this recipe! The oven had barely preheated by the time I finished prepping, then it was completely hands-off until time to eat. The perfect meal prep dish to fuel you for the week! Tastes exactly like chicken pot pie, with the addition of noodles to make for a lighter yet cozy meal. I doubled the chickpeas and added some broccoli, then served with hemp seeds on top to up the protein and add a bit more texture. Can’t wait to eat the leftovers tomorrow!

This was so good, and so easy!  It completely fit the comfort food need on a cold night.  We so love your recipes, thank you!

This recipe is genius!! So delicious!!! And easy!!! My 2 year old practically made most of it! Lol okay he did all the dumping lol How can you NOT add this to your meal rotation?? This one is a TOTAL KEEPER!!

This recipe is fantastic, creamy, and savory and works well as a base formula for endless substitutions.  I was out of cashews so I substituted a cup of tahini and said a prayer - it still turned out creamy and delicious!  Also was out of rotini so I substituted chinese egg noodle spaghetti, broken up, and it came out very good, like a "tetrazzini".   I highly recommend getting Caitlin's cookbook as well - I've been cooking through it during the 2022 holidays and it is great for the busy, normal working person who needs practical, day-to-day recipes.

This was ok but my family felt it needed more flavor.  I used veggie broth and poultry seasoning as suggested.  Any ideas on what to add?  Maybe more garlic powder or fresh minced garlic instead?  Thanks!

We LOVE this recipe!   It is delicious and easy!  We have it nearly every week!

This was so easy and so delicious! Thank you Caitlin!! Also thanks to everyone in the comments, I can make this for my nut-sensitive daughter too :)

https://content.jwplatform.com/videos/rq1MKeXu.mp4

This No-Boil Chickpea Noodle Casserole is cozy, hearty, and as easy as it gets! Noodles, chickpeas, and veggies get cooked in a creamy dairy-free sauce.

This easy chicken noodle casserole is everything you love about chicken noodle soup in comforting casserole form, and vegan! Tender, hearty noodles, onion, celery, and carrot cooked in a creamy dairy free sauce with meaty chunks of soy curls throughout. It’s no-boil and dump-and-bake, so it&#x27;s even easy to make on a busy work night or you can meal prep for a week of plant-based dinners the whole family will love. Leftovers can also be frozen for later! 

Vegetarian Chicken Noodle Casserole

water

(8-oz.) jar Vegan Condensed Cream of Chicken Soup

plain unsweetened non-dairy milk

celery (about 2 medium)

carrots (about 1 medium)

onion (about 1 small)

dry soy curls (broken into 1/2 inch pieces)

tsp sea salt

tsp black pepper

noodles (see notes)

Ritz crackers

Tbsp melted vegan butter

Heat the oven to 400°F.  Stir everything except...

Heat the oven to 400°F.  Stir everything except the noodles in a 3-quart casserole dish (most commonly a 9x13x2 inch dish).  Then, submerge the noodles in this mixture. Cover tightly with foil and bake for 40 minutes or until the noodles are cooked al dente. 

When time is almost up, stir the bread...

When time is almost up, stir the bread crumbs or Ritz and melted vegan butter in a small bowl. Remove the casserole dish from the oven and stir the mixture completely.  Top this with the crumb mixture and bake for 5-10 minutes uncovered until the top is lightly browned.

Let the casserole sit uncovered for 10 minutes...

Let the casserole sit uncovered for 10 minutes before serving. 

Store leftovers in an airtight container in the...

Store leftovers in an airtight container in the fridge for up to 5 days or the freezer for up to 6 weeks. We like to freeze our leftovers in our 1 or 2-cup Souper Cubes for easy portioning!

https://mediavine-res.cloudinary.com/video/upload/a1nccifrcavl4kbrbmlz.mp4

This easy chicken noodle casserole is everything you love about chicken noodle soup in comforting casserole form, and vegan! Tender, hearty noodles, onion, celery, and carrot cooked in a creamy dairy free sauce with meaty chunks of soy curls throughout. It’s no-boil and dump-and-bake, so it's even easy to make on a busy work night or you can meal prep for a week of plant-based dinners the whole family will love. Leftovers can also be frozen for later!

Top 2 vegan noodle casserole recipes from across the web

The most viewed vegan noodle casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

No-Boil Chickpea Noodle Casserole

Vegetarian Chicken Noodle Casserole

Top 2 vegan noodle casserole recipes from across the web

The most viewed vegan noodle casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No-Boil Chickpea Noodle Casserole

Vegetarian Chicken Noodle Casserole

The most viewed vegan noodle casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine