VeganMoFo VIII: Upping That Pizza Casserole Game

Dudes.  My very first year of MoFo, I made this pizza casserole that changed my freaking life.  And, of course, I didn't write a single note down.  This was originally meant for redemption Wednesday, but...what evs.  I'm just rolling with it.  This is some good stuff.  Like...seriously.  Check it.

Pizza Casserole

(serves 8-10)

gluten free option: use gluten free pasta and sausage

soy free option: use soy free vegan cheese

1 lb penne pasta, cooked according to package directions

2 Tbsp olive oil

1 large red onion, diced

1 green bell pepper, diced

5 cloves garlic, minced

8 oz cremini or button mushrooms, sliced, reserve ½ cup

½ lb eggplant, peeled and cubed

½ cup sliced black olives, divided

1 tsp salt, more or less to taste

28 oz can crushed tomatoes

14 oz can diced tomatoes, drained and rinsed

2 Tbsp lemon juice

2 tsp sugar

2 tsp Italian seasoning

1 ½ cups shredded vegan mozzarella

½ cup Nutty or Seasoned Parm (recipe below)

½ cup vegan sausage, optional

2 Tbsp fresh minced parsley or basil

crushed red pepper

Preheat the oven to 425 degrees.

In a large pot, heat the olive oil on medium high heat.  Add the onion and bell pepper.  Cook for about 10 minutes until the onion is browned.  Add all of the mushroom (except for ½ cup), eggplant, half of the olives, and salt.  Cook until the eggplant is tender, about 8 minutes.  Add the crushed tomatoes, diced tomatoes, lemon juice, sugar, and Italian seasoning.  Stir, cover and let simmer for about 5 minutes until heated.

When the sauce is finished, mix it with the cooked pasta and pour into a 9x13 pan.  Cover with mozzarella, Nutty Parm, the remaining mushrooms and olives, and vegan sausage (if using).  Cover with foil and bake for 30 minutes.  Remove from oven and sprinkle parsley or basil and crushed red pepper on top.

pizza, pizza casserole!

Nutty Parm

(makes about 2 ½ cups)

gluten free

soy free

¾ cup nutritional yeast

½ cup sesame seeds

½ cup cashews

½ cup sunflower seeds

⅓ cup almonds

⅓ cup walnuts

1 ½ tsp fine sea salt

Add everything to a food processor and blend into a powder.  Keeps in the freezer for several months.

Variation

Seasoned Parm: Add 2 tsp garlic pepper or granulated garlic, 2 tsp Italian seasoning, and 1 tsp crushed red before processing everything into a powder.