Gluten-Free Vegan Pizza Supreme Casserole From Effortless Vegan
If you’ve been looking for a no-muss, no-fuss approach to vegan and gluten-free cooking, have we got the perfect cookbook for you!
Effortless Vegan, from Sarah Nevins, the founder of the fun blog, A Saucy Kitchen, was recently released and it is a must-have for every kitchen.
This labor of love — literally, she dedicated her kitchen to gluten-free cooking to accommodate her husband’s dietary requirements — offers over 80 gluten-free recipes to recreate your family’s favorite meals without feeling restricted.
Check out the recipe for Gluten-Free Vegan Pizza Supreme Casserole below and don’t forget to grab your copy of Effortless Vegan today!
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Gluten-Free Vegan Pizza Supreme Casserole
SERVES 6
Ingredients
- 1 Tbsp (15 ml) extra virgin olive oil
- 4 cups (960 ml) marinara sauce
- 1⁄2 cup (120 ml) unsweetened almond milk
- 3 Tbsp (12 g) nutritional yeast
- 2 tsp (2 g) dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp sea salt
- 1⁄2 cup (27 g) sun-dried tomatoes, in oil, chopped
- 5 baby portobello mushrooms, sliced
- 1⁄4 cup (45 g) black olives, sliced
- 1 green bell pepper, diced
- 10 oz (283 g) gluten-free fusilli
- 1-1⁄2 cups (155 g) vegan mozzarella
- A small handful of fresh basil
- 4-Ingredient Parmesan (recipe below)
Method
- Preheat your oven to 425°F (220°C, or gas mark 7) with a rack positioned in the middle of the oven. Grease a 9 x 13–inch (23 x 33–cm) casserole dish with olive oil.
- Add the marinara sauce, almond milk, nutritional yeast, oregano, garlic powder, onion powder, and salt to the casserole dish. Stir together until fully combined.
- Stir in the sun-dried tomatoes, mushrooms, olives, and bell pepper, and mix throughout the sauce. Add in the gluten-free vegan fusilli. Make sure to cover the pasta fully in the sauce.
- Cover the dish with foil and place it in the middle of the preheated oven. Bake for 30 minutes. Uncover and stir. Top with mozzarella and place back in the oven. Bake for 10 minutes, or until the pasta is tender.
- Top your vegan pizza casserole with fresh basil and four-ingredient Parmesan. Serve warm. Leftovers can be kept in the refrigerator for 3 to 4 days.
You might also like:
- CRISPY TOFU & VEGGIE FRIED RICE
- PESTO ROASTED GNOCCHI & VEGGIES
- CARAMELIZED LEEK AND SEARED MUSHROOM TOAST FROM BRYANT TERRY
4-INGREDIENT VEGAN PARMESAN FOR VEGAN PIZZA CASSEROLE
MAKES 2⁄3 CUP (86 G)
Ingredients
- 1⁄2 cup (75 g) cashews
- 2 Tbsp (8 g) nutritional yeast
- 1⁄4 tsp garlic powder
- 1⁄2 tsp sea salt, plus more to taste
Method
- Add the cashews, nutritional yeast, garlic powder, and salt to a blender. Pulse in 5-second increments until it reaches a sandy texture. Taste and season with a little more salt if needed.
- Keep this Parmesan stored in an airtight container at room temperature for 2 weeks or in the refrigerator for up to 2 months.
Reprinted with permission from Effortless Vegan by Sarah Nevins, Page Street Publishing Co. 2020. Photo credit: Sarah Nevins
