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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Vegan sausage pasta sauce skillet with white beans, walnuts, sun dried tomato, is a simple, one-pan recipe that comes together really quickly with everyday ingredients. Instead of adding pasta or gnocchi to this umami rich sauce, we add beans to it, for a protein-packed Smoky Bean Stew. Gluten-free

I love adding beans to various kinds of sauces. Be it Indian sauces or pasta sauces, like my rose sauce beans, spinach Alfredo beans or stroganoff beans!. In this version, I make a simple and delicious sausage pasta sauce. For the sausage we use chopped walnuts and mushroom with tons of sausage-y seasonings — like fennel seeds, smoked paprika, pepper flakes, and Italian herbs. This makes the mixture taste and feel like a browned sausage crumble! This mixture then gets cooked along with the aromatics for the quickest from-scratch vegan sausage crumble EVER.

Then, you just add some tomatoes, tomato paste, vegan cheese, and water to make a delicious, simple sauce that you can add beans to, like I’ve done here, or you can add pasta or gnocchi to it. Or, if you want to have it all, you can add the beans to the sauce and serve it over pasta!

You can also serve this as a herbed Bean stew or use this sauce over a baked potato or roasted cauliflower steaks or just serve it as-is with some garlic bread or toasted sourdough.

Why You’ll Love Bean Sausage Pasta Sauce skillet

• 30-minute, 1-pan meal that’s packed with flavor
• from-scratch vegan sausage crumble cooks in the pan with the sauce to save time and dishes
• tons of sausage-y flavor without any meat!
• creamy, flavorful sauce with tons of umami from sun dried tomatoes
• gluten-free, and soy-free with nutfree option

Continue reading: White Bean Sausage Pasta Sauce Skillet (1 pan, 30 minutes)

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Orzo puttanesca- Orzo pasta in rich, tomatoey puttanesca sauce with plenty of mushrooms, capers, and olives! This is a versatile, one-pot 30 minute weeknight meal that your family is going to absolutely LOVE!

Puttanesca sauce has its roots in mid-century Italy. Its exact origins are debated, but it became popular during World War II, and it features simple ingredients like tomatoes, capers, garlic, and onion. Traditional puttanesca also uses anchovies, but the nori sheet in this orzo puttanesca delivers that salty-savory-fishy flavor without any fish. If you don’t like that fishy flavor, you can just omit the nori.

This is a super quick, one-pan pasta dinner. We make this delicious puttanesca sauce and add some mushroom and either lentils, veggie grounds, or TVP for the protein. Once the sauce is boiling, we add some orzo to it and then just cook it in the same pan on the stovetop. 

The result is this really delicious, saucy orzo mix that we top with melted cheese and garnish with fresh basil or other herbs and that’s it! It’s it makes a super quick, weeknight dinner. 

You can also add whatever other pasta shapes that you like to the sauce, and it’ll work out just fine. Just the cooking time might vary, based on the pasta you use. 

Why You’ll Love Orzo Puttanesca

• super simple one-pot pasta
• tons of amazing flavor from garlic, onion, mushrooms, capers, Kalamata olives, and herbs!
• creamy, melty, cheesy topping, no dairy needed
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Orzo Puttanesca (soy-free, nut-free, gluten-free options)

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Easy creamy lasagna soup with a tomato-cream base is absolutely delicious and total comfort food. The lasagna sheets cook with the rest of the soup, so this is an easy, one-pan meal! 

I make this thick and creamy lasagna soup in a saucepan, cooking the lasagna sheets together in a flavorful broth with flavors of garlic, mushroom, and Italian herbs. Once the lasagna sheets are al dente, mix in tomato puree and non-dairy sour cream.

Then, top the whole thing with melty vegan cheese, veggie grounds or lentils, and basil and broil it to melt the cheese and cook the veggie grounds all at the same time!

If you don’t want to broil it, that’s fine! You can just cook the veggie grounds on a skillet for a few minutes, and then sprinkle them onto the creamy lasagna soup along with some vegan cheese and cover the pan. The hot soup and the steam in the closed pan will melt the vegan cheese beautifully.

Either way, this soup is rich and creamy with delicious Italian flavors. It’s all of the amazing textures and flavors of lasagna in soup form! You all love my easy instant pot lasagna soup with red lentils. You’ll love this tomato cream sauce lasagna soup as well! It needs just 1 pan, everyday ingredients and is super comforting.

Serve this with some nice toasted sourdough, garlic bread, or whichever vegan bread or flatbread that you like.

Why You’ll Love Lasagna Soup

• all of the flavors and textures of lasagna in soup form!
• no need to cook the noodles in advance, they cook in the soup!
• easy, one-pan meal
• versatile! Use any meat substitutes you like in place of the veggie grounds, other pasta in place of lasagna sheets, and melt the cheese in the broiler on the stovetop.
• soy-free and nut-free with easy gluten-free option

Continue reading: Creamy Lasagna Soup (1 pan 30 minute)

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Lemon Garlic butter beans with bright, lemony flavors are a super quick, 1-pan, 30 minute creamy refreshing recipe. Serve with pasta, or crusty bread or rice for an easy meal.

The garlicky lemon sauce is based on my lemon pasta with plenty of garlic and lemon and simple ingredients. Instead of pasta, you toss in butter beans for a hearty, simple main dish.

This is a vibrant, springy, delicious sauce with amazing flavor and it is pretty flexible. You can change up the flavor by changing up the herbs in the sauce, so feel free to use what you have and what’s seasonal where you are. 

You can also use other beans, like great northern beans, cannellini beans, or chickpeas. This sauce is also great tossed with baked or pan-fried tofu. And, of course, you can use this garlic lemon sauce on cooked pasta if you want, too!

Why You’ll Love Lemon Garlic Butter Beans

• 30-minute, 1-pan meal
• tender butter beans in a creamy, lemon garlic sauce with lots of amazing herb flavors
• simple dinner paired with crusty bread for dipping or served over pasta
• gluten-free, soy-free, and nut-free

Continue reading: Lemon Garlic Butter Beans (gluten-free, soy-free, nut-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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These Zucchini rolls are like lasagna roll ups, filled with delicious herbed sun-dried tomato tofu ricotta , all nestled in a pan with bubbly tomato ragu. They looks so pretty! And No watery mess!

You Must Make These Zucchini Lasagna Rolls! No need to sweat or squeeze the zucchini needed, just spread the cheese mixture, roll and nestle in the sauce and bake! Great texture, just perfect comfort food! Unlike zucchini lasagna bake that needs a lot of steps, and can still give you limpy or watery result, these rolls bake up perfectly, are versatile and also easy to serve!

This is a really beautiful dish which you can serve at parties or for a fancy dinner. It’s also relatively easy to make. The only time consuming part is rolling up the zucchini slices. But unlike pasta, there’s no pre-cooking to do. Just use a peeler to slice your zucchini into long, skinny pieces.

You can use pre-cooked lasagna sheets in this as well, if you don’t want to use zucchini.

The vegan ricotta-style filling is also easy to make. It has amazing flavor with the herbs and sun dried tomato. Just add everything to a bowl, and mix and mash to make the filling. It comes together super quickly! 

Spread that creamy filling into the zucchini, and roll it up. It doesn’t even have to be perfectly spread out. Roll the zucchini up, and place into a baking dish with some pasta sauce, then top it with vegan cheese and bake. I add some veggie grounds(vegan ground meat substitute) to the pasta sauce and it all bakes at the same time to make this meaty ragu. Use lentils or just omit for variation.

These zucchini lasagna rolls come out so pretty, and they’re fun to serve and eat.

Why You’ll Love Zucchini Rolls

• beautiful appetizer or entree for a party or fancy dinner
• tender zucchini around a cheesy vegan ricotta-style filling with beefy tomato sauce and creamy vegan cheese on top
• fun to make and to eat!
• naturally gluten-free with nut-free and soy-free options

Continue reading: Zucchini Rolls with Herbed Sun dried tomato ricotta (gluten-free with soy-free and nut-free options)

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White beans in a super quick and easy rosé sauce are a satisfying dinner over pasta or with bread to dip! This pink sauce needs just 1 pan, 30 mins, everyday ingredients and is dairy-free and so simple. 

Beans are having a moment especially large beans like cannelini or butter beans ! These beans work wonderfully in this super quick and easy rosé sauce. The creamy pink sauce with the bean protein makes for a satisfying dinner with pasta or with bread to dip! The rosé sauce is dairy-free and so simple. 

This is a super simple 30-minute recipe with a really delicious tomato cream sauce. It all comes together in one pot with everyday ingredients for a delicious, satisfying weeknight meal! And it smells amazing and looks gorgeous!

Just sauté some aromatics, add your non-dairy cream of choice along with tomato puree and Italian herbs. Bring it to a boil, add in your beans, simmer for a few minutes and it’s done. Garnish with some vegan Parmesan and fresh basil to bring out all of those amazing flavors!

You can use pretty much any kind of white beans in this quick rosé sauce, like butter beans, cannellini beans, or great northern beans. You can also use cubed tofu or chickpeas!

These are great to serve with some toasted sourdough or garlic bread or even naan or pita bread. Or, you can serve this over pasta or even mashed potatoes or baked potatoes. 

However you serve it, you’re going to love this simple pink sauce.

Why You’ll Love Rosé Sauce Beans

• one-pan, 30-minute meal
• tender beans in flavorful tomato cream sauce
• high protein vegan recipe
• versatile dish! Serve with bread to dip, over pasta, or over baked or mashed potatoes
• naturally gluten-free, options for soy-free, and nut-free

Continue reading: Beans in Easy Rosé Sauce (1 pan, 30 minutes, nut-free, soy-free, gluten-free)

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The dessert of your dreams in breakfast overnight oats form!! Cannoli Overnight Oats with creamy vanilla and orange scented oats, chocolate chips and topped with crunchy cinnamon sugar tortilla chips!

Stop the presses and make these Cannoli overnight oats! I love cannolis when I visit visit Italian restaurants. The creamy filling dotted with chocolate chips or candied orange peel in a crisp shell…what’s not to like? I use the same concept to add those flavors and textures to these cannoli overnight oats. 

We have a base of the creamy oat filling with a little bit of vanilla and orange zest. We add chocolate chips to the mixture and then top this with fresh oranges. You can also add candied orange peel as a topping along with pistachios. 

But the show stopping piece of these cannoli overnight oats is the crisp, cinnamon sugar tortilla on a skillet. It acts as the cannoli shell to make it super crispy. Crumble that on top and serve it. Or you can serve the tortillas on the side.

For the cream, which has a cheesy flavor profile, we use some nondairy yogurt. You can also add in vegan cream cheese instead. 

Why You’ll Love Cannoli Overnight Oats

• sweet and creamy with chocolate chips and crunchy cinnamon sugar crisp topping
• ready in 30 minutes
• easy, zesty, creamy, satisfying, make-ahead breakfast
• gluten-free and soy-free

More Overnight Oats Recipes

• Baklava Overnight Oats
• Apple Pie Overnight Oats
• Blueberry Muffins Overnight Oats
• Samoa Cookie Overnight Oats
• Mango Overnight Oats

Continue reading: Cannoli Overnight Oats (30 minutes, gluten-free, soy-free)

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These Tuscan White beans have a luscious sauce made from sun dried tomato, Italian herbs, lots of caramelized onion, mushrooms, and nondairy cream such as cashew cream. These decadent beans are great for weeknight dinner, they need just a few minutes and few pantry ingredients! Soyfree recipe, option for gluten-free and nutfree

This hearty recipe is based on the Tuscan chicken I’ve seen at restaurants. I decided to use that base sauce, because it’s all in the sauce! All the amazingly luscious flavor. I decided to add white beans to it instead! The sauce is creamy, decadent, and flavorful and pairs amazingly with the beans. Serve with some fresh garlic bread or sourdough for a meal to remember.

You can add anything to the sauce that you like, such as vegan chicken substitutes or soy curls. It can also be served over pasta or top a grilled cauliflower or baked potato or a pizza!

I add cannellini beans or any other large white beans, and it makes a fabulous lunch or dinner served with fresh bakery bread, sourdough, toasted garlic bread, or naan or other flatbread for dipping. Or serve these Tuscan white beans over toast or grilled cauliflower or any which way you like! Let me know how you served them.

Why You’ll Love Tuscan Beans

• hearty, creamy, and healthy
• versatile – use any beans or other plant-based chicken substitutes that you like!
• rich, flavorful sauce packed with mushrooms, onion, garlic, and sun-dried tomato
• naturally gluten-free (if you don’t use the flour option)

More Vegan Italian Recipes

• Minestrone
• Pasta e Fagioli
• Lentil Bolognese
• Vegan Pepperoni pasta

Continue reading: One-Pan Tuscan White Beans

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