Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!

I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!

The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!  

It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.

You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.

I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference. 

Why You’ll Love Mushroom Parmesan

• hearty mushrooms with marinara sauce and pasta
• cheesy spinach and tofu topping with crunchy breadcrumbs on top
• easy to make in 1 pan in under an hour
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)

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Currently, I am obsessed with this Baked Spiced Rice Casserole aka. Tawa Pulao! Such an easy recipe that uses mostly pantry staples and can be made with frozen veggies, canned veggies or fresh ones. Use whatever you like and have available.

As for the spices – I know – the list is long but if you don’t have some of them, you can just use more of the others. Curry powder would be a great substitute for garam masala and paprika or cayenne pepper can be used intead of chili powder.

Feel free to serve this as a side alongside your favorite vegan protein or make it a main. Or just add some chickpeas or lentils to up the protein.

Why this will become a favorite!

• 1 Step 1 pan recipe
• Dump and bake!
• perfect rice texture
• low active time in the kitchen
• allergy friendly

More Rice Casseroles

• Tex Mex Rice Casserole
• Baked Vegan Mushroom Rice
• Baked Kitchari Casserole (Spiced Lentil Rice Casserole)
• Chana Pulao- Baked chickpea rice casserole

Continue reading: Baked Tawa Pulao – Indian Spiced Rice Bake

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This rich, flavorful Indian Konkani curry is packed with protein from lentils (dal) and soy curls that bake in a delicious Konkani chicken curry sauce seasoned with cumin, coriander, Kashmiri chili, cinnamon, black pepper and coconut. 2 steps 1 pan casserole. Gluten-free

Konkani cuisine is a cuisine from the coastal region of western India. It has its own set of flavors and sauces as well as sub-cuisines or cuisines that originated from it and then changed with influence. Goan cuisine and Malvani cuisine, costal Karnataka cuisine and more fall in these categories. Coconut in various forms, cumin, coriander, clove, cinnamon, black pepper are often seen in Konkani recipes.

I had a version of Konkani chicken masala from way back around my first book. I simplified it and modified it to make it a 2 step baked version and use the base sauce with lentils and soycurls!

I also converted the dish into a casserole so it is easier to cook and you don’t have to use many pans or stand around sautéing in the kitchen. I use a couple not spices for the traditional flavor. There’s plenty of overs flavor, so even if you are missing a spice or two, it will work out amazing.

The two proteins make this a nutritious high protein curry that you serve with quinoa or whole grain bread for even more protein! You can omit the soy curls and use chickpeas or more lentils to make it soy-free. the sauce is absolutely delicious and you can cook it in a pan or bake it, and then use whichever protein you like with it!

Why You’ll Love Konkani Dal Curry

• flavorful curry sauce with tender lentils and toothsome soy curls
• easy to make in one pan in the oven, instead of three to four pans on the stovetop!
• just 2 steps!
• protein packed
• gluten-free and nut-free. 

More Indian Casserole Recipes

• Vegetable Curry Casserole
• Saag Cornbread Casserole
• Creamy Curry Lentil Casserole
• Madras Curry Tofu Casserole
• Baked Kitchari Casserole

Continue reading: Indian Konkani Curry Bake with Lentils – one pan!

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Baked eggplant and tofu in a super quick and flavorful peanut sauce is a one-pan meal that is super versatile! You can easily make this recipe gluten-free, soy-free, and even nut-free! Serve with rice, quinoa, or as lettuce wraps.

This is a super quick peanutty recipe. I had a bunch of eggplant left, so I decided to use it with the tofu. I made this easy peanut butter satay sauce and then tossed the tofu and eggplant in it and then baked it. You can also pan fry the mixture until crispy, if you’d prefer that to baking. 

Either way, it’s a really simple eggplant and tofu recipe. It’s just 2 Steps, 1 Pan, 1 Bowl recipe that needs 15 minutes of active time. Just mix all the ingredients for the sauce in a bowl, reserving a few tablespoons for drizzling later. Add your eggplant and tofu to the bowl of sauce, toss, and either bake or pan fry. Serve with rice or quinoa or add this to lettuce wraps.

You can also mix this up to use other veggies besides eggplant, like broccoli, cauliflower, mushrooms or bell pepper! Or use more tofu. Eggplant and tofu go well together Especially coated in this flavorful satay-style peanut sauce.

Why You’ll Love Eggplant and Tofu in Peanut Sauce

• 1-bowl, 1-pan meal
• ready in under an hour, 15 mins active time
• crispy tofu and tender, crispy eggplant in flavorful peanut sauce
• versatile! Easily made gluten-free and even peanut-free, soy-free, and/or nut-free
• serve how you like: over rice, quinoa, or as lettuce wraps

Continue reading: Baked Eggplant and Tofu in Peanut Sauce (1 pan Gluten-free)

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Vegan Caprese-inspired stacks are like warm, cozy version of a vegan tofu Caprese. Instead of serving it cold, you bake these tofu tomato towers in the oven with a cheesy garlic basil breadcrumb topping. They are absolutely delicious!

This comforting dish features seasoned tofu topped with juicy fresh tomatoes and a garlic-cheese-breadcrumb topping. It’s the best way to use really good tomatoes, like heirloom or beefsteak tomatoes, which are super juicy and delicious. This is a great summer dish, and it works really well for the holidays, too!

Just slice up your tomatoes, then use a cookie cutter to cut the tofu into similar-sized rounds, as well, for a good presentation.

If you don’t want to cut the tofu into rounds, you can just slice it up and arrange the tomatoes on top of the tofu rectangles in the baking pan. Do as you like, and then make this delicious herb-garlic-breadcrumb-cheese mixture that you put on top along with a little bit of olive oil to help crisp everything up.

Then bake it. It’s as simple as that! 

This vegan Caprese salad-inspired casserole bakes into this very delicious dish that you will remember for a long long time. It is a great side dish, or you can make it a meal by serving it with some creamy pasta or some sourdough or bakery bread.

Why You’ll Love Vegan Caprese Casserole

• easy, 1-pan meal with amazing flavors and textures
• great way to use good, juicy tomatoes
• crunchy garlic breadcrumb topping is just so addictive!
• gluten-free, soy-free, and nut-free options

More Cheesy Vegan Recipes

• vegan liquid mozzarella
• Vegan Pizza Bowl
• Spinach and Mozzarella Cheese Melts
• Jalapeno Skillet Mac and Cheese
• Melty Cashew Mozzarella Sticks

Continue reading: Baked Vegan Tofu Caprese Stacks

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This amazing Indian Lucknowi Biryani is baked in the oven in a single pan. North Indian Spiced tofu Rice bake has fantastic flavor with unique blend of spices! It needs just 1 pan and 15 mins active time. A 2 step bake means no need to stand around sautéing the tofu or the aromatics! Gluten-free. Options for Soyfree Nutfree Oilfree.

You guys love my baked jackfruit biryani, so I decided to make another baked biryani for you. Biryani is a Rice dish often with added meats. Many regional cuisines of India have their own variations of this rice dish. They can vary significantly, some just a few spice differences while other with the processes and methods as well. Today we are making a royal biryani from Awadhi (Lucknowi) cuisine.

Lucknowi cuisine (north-central Indian cuisine) has influence from Mughal, nawabi, and Punjabi cuisines with its own dishes. Lucknowi Biryani is usually made with meat, like lamb. I’m using tofu here as the protein, I’m using the same spices that make that biryani ultra delicious and special. Come along with me on my mission to explore regional Indian cuisine as well as make vegan versions of meat heavy Indian recipes!

Biryani is a rice dish, which usually has a really flavorful protein added to it. Everything is layered in a pot to get all of the flavors infused into the rice, and it’s served either as-is or with some yogurt dip raita or as a side dish. The traditional cooking requires many pans and multiple steps to get all the flavor in the protein and the rice which is then layered and slow cooked in a covered/sealed container. I simplify that whole process by baking the Biryani so you need just 1 baking dish and a few minutes of active time in the kitchen!

I’m using very specific spices in this recipe for that particular authentic flavor. If you don’t have all of the spices, use whichever spices you have and add in some extra garam masala, or you can use the spices from my jackfruit biryani.

Why You’ll Love Lucknowi Biryani

• Crisp spiced tofu and rice flavored with a mix of whole and ground spices
• same incredible, layered, complex flavors baked in a single pan in the oven
• only 15 minutes of active time and the rest hour is baking in the oven
• naturally gluten-free with easy nut-free, soy-free, and oil-free options

Continue reading: Lucknowi Biryani (North Indian Spiced Tofu Rice Bake)

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If you love stuffed peppers, you are going to love this unstuffed pepper casserole! It has all the amazing flavors and textures of stuffed bell peppers without needing to fuss with stuffing each pepper and needing a knife when you eat it. Options for gluten-free Soyfree Nutfree

Unstuffed pepper casserole with rice is super easy, two-step casserole where everything bakes up in the casserole dish, so you don’t have to stand around to sautéing ingredients on the stovetop. Most of the active cooking time is just chopping up the ingredients and then quickly mixing them together in the pan. 

Even the rice cooks in the oven rather than on the stovetop!

I use veggie grounds in the dish, but you can also use lentils, chopped soy curls, or other vegan meat substitutes instead, if you prefer.

A crunchy breadcrumb and cheese mixture tops off this unstuffed pepper casserole, but if you want to make it gluten-free, you can omit the breadcrumbs and just use cheese. 

We bake the aromatics and peppers first then add everything else to the pan to bake! It’s a versatile casserole. Change up the herbs and flavors to preference. Add some chickpeas to the mix. Use a mix of rice and quinoa!

Why You’ll Love Unstuffed Pepper Casserole

• all of the flavors of stuffed peppers with less work
• No need to stuff individual peppers, no need to make the filling separately! Just add to 1 Pan
• veggie-packed casserole that cooks all in one baking dish
• crunchy, cheesy topping!
• easily made gluten-free, soy-free, and nut-free

Continue reading: Unstuffed Pepper Casserole (Deconstructed Stuffed Peppers!)

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Creamy, smoky vegan mac and cheese topped with cheesy-crunchy breadcrumbs is an easy, delicious side dish. Just cook the pasta, mix the sauce ingredients in the baking dish, mix in pasta, top with breadcrumb topping, bake and done! I give you lots of options for toppings and mix-ins to make it your own!

This is a super easy smoky vegan mac and cheese. You cook your pasta, then mix this sauce right in the baking dish and add your cooked pasta to it. Even it out, then top it with this amazing, cheesy breadcrumb mixture and bake until golden and bubbly.

It is a super flexible recipe; you can change up the flavors as you like. Reduce the smoked paprika for a less smoky flavor or add in some mustard for more tang. Use extra black pepper for black pepper mac and cheese. You can add in chopped jalapeños, too, for a spicy jalapeño mac!  Or stir in some buffalo sauce or cajun spice for different flavors. Keep this pasta bake handy for weeknight meals!

The sauce has a mix of herbs, spices, some flour, non dairy milk, and non dairy yogurt or cream cheese or sour cream. It comes together in the pan itself and is perfect with any cooked pasta. Serve with my Crispy tofu or tofu schnitzels or my lentil loaf or chickpea loaf.

Why You’ll Love Smoky Mac and Cheese

• easy, comfort food side dish
• smoky, creamy sauce bakes in the oven – no pre-cooking needed!
• crunchy, cheesy breadcrumb topping
• delicious, smoky flavor
• easy to make soy-free, nut-free, and gluten-free

Continue reading: Smoky Vegan Mac and Cheese Bake

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This delicious, hearty, fluffy quinoa casserole is packed with amazing Indian spices, toothsome chickpeas, and lots of veggies. 1 Pan 1 Step dump and bake. No need to stand around to saute anything! Gluten-free, Nutfree

This is a super quick, dump-and-done casserole dish. The technique is similar to my rice and chickpea casserole (baked chana pulau), but we make this dish with quinoa instead of rice and a different flavor profile.

It needs 1 baking dish, and just 1 step. No need to stand around to sauté each step and to keep an eye on the veggies and quinoa.

You can change the spices to your preference, add a different protein like white beans, other beans, tofu, vegan chicken or other! .

If you want to mix up the spices, try a cajun spice blend or just curry powder or Ethiopian Berbere other spices instead of the Indian spices in this recipe. It will still turn out really great! 

We just add all of the aromatics at the bottom with the spices and the sauces and then top it with the quinoa and chickpeas and some broth. Cover with parchment and bake. That’s it!

The baking cooks the aromatics at the bottom of the pan, and it will turn out really deliciously. They kind of get roasted slowly, and everything starts to boil and cook in the oven, and the quinoa gets evenly cooked, as well.

Take the dish out, and you can mix in some finely chopped broccoli at this point. If you want a creamier version, then also add in a little bit of non-dairy yogurt or non-dairy cream and mix in.

Top this with some lime juice, chopped onion, or other crunchy veggies and herbs, like green onion or cilantro, and serve.

Why You’ll Love this Quinoa Casserole

• dump-and-done one step baking process
• packed with flavor, fluffy quinoa, veggies, and chickpeas
• easy, one-pan meal
• customizable! Use your favorite spices to make it your own.
• Gluten-free and nutfree. easily made soy-free

Continue reading: Spicy Quinoa Casserole (nut-free, gluten-free)

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Creamy delicata squash casserole with white beans and a crunchy breadcrumb topping is fall and winter comfort food at its finest. It makes a great holiday entree, too!

Impress everyone with super easy fall winter casserole. I had some delicata squash that I wanted to use up, but I didn’t want to just make roasted delicata squash as a side dish. Instead, I layered it with white beans in a creamy sauce, and then topped it with the delicata squash and a mix of crunchy breadcrumbs and creamy vegan cheese. 

All these layers bake together, the sauce thickens, the squash roasts in the oven while the topping gets nice and crispy.  This dish is just packed with texture and flavor from the crisp cheesy topping, nicely roasted delicata squash and the creamy white beans at the bottom. 

You can change up the flavors as you like, and you can use other beans or lentils or even cooked pasta in the sauce instead of white beans. 

Delicata squash casserole is a great side or even main dish for your holiday meal. It looks gorgeous, it smells amazing and the topping stays crisp for a long while. You can also use other winter squash, like acorn or butternut squash, in this casserole dish, if you can’t find delicata squash.

Why You’ll Love Delicata Squash Casserole

• flavorful, creamy casserole with tender squash and cheesy, crunchy breadcrumb topping
• no need to roast the squash separately!
• soy-free with simple nut-free and gluten-free options
• flexible recipe! Use other beans or squashes, if you prefer.

More Vegan Winter Squash Recipes

• Stuffed Butternut Squash
• Berbere Roasted Kabocha Squash
• Gochujang Winter Squash Sliders
• Curried Chickpea Stuffed Acorn Squash
• Spaghetti Squash Bake

Continue reading: Delicata Squash White Bean Casserole

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