Description
A comforting and creamy vegan Chicken Noodle Casserole made with plant-based chicken, dairy-free cheese, and a flavorful garlic and onion sauté. This casserole is topped with crunchy panko breadcrumbs and baked to golden perfection, making it a delicious and hearty meal suitable for dairy-free and vegan diets.
Ingredients
Main Ingredients
- 8 oz noodles
- 11 oz vegan chicken, roughly cut
- 1 cup peas
- ½ cup carrots, diced
For the Sauce and Topping
- 4 tablespoons dairy free mayo
- 1 cup oat milk
- 2 tablespoons olive oil
- 3 cloves garlic, pressed
- 1 medium onion, chopped
- 3 dashes hot sauce
- ¾ cup dairy free parmesan cheese
- 5 oz vegan cheddar cheese (divided)
- 3 tablespoons panko breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 410°F (210°C) to prepare for baking the casserole later.
- Prepare Noodles: Cook the noodles according to package instructions or soak them if preferred to achieve desired tenderness. Drain and set aside.
- Sauté Vegetables and Vegan Chicken: Heat olive oil in a skillet over medium heat. Add chopped onions, pressed garlic, roughly cut vegan chicken, and diced carrots. Cook for about 3 minutes until the onions are translucent and chicken starts to brown. Then add the peas and stir well to combine.
- Mix Casserole Ingredients: Transfer the cooked noodles, sautéed mixture from the skillet, dairy-free mayo, oat milk, ¾ of the vegan cheddar cheese, all of the dairy-free parmesan cheese, and hot sauce into a large mixing bowl. Season with salt and pepper, then thoroughly mix everything together until evenly combined.
- Assemble the Casserole: Pour the mixture into a casserole dish, spreading it evenly. Sprinkle the panko breadcrumbs and the remaining cheddar cheese evenly over the top to create a crunchy, cheesy topping.
- Bake: Place the casserole dish in the preheated oven and bake for about 15 minutes or until the topping is golden and crispy and the casserole is heated through.
Notes
- Store leftovers in the refrigerator for up to 4 days.
- To freeze: Allow the casserole to cool completely, then transfer to a freezer-safe container and freeze for up to 3 months.
- For meal prep: Prepare ingredients up to the mixing step and refrigerate for up to 2 days before baking. Add panko breadcrumbs just before baking to avoid sogginess.
