Vegan “Pot Pie” Casserole

Creamy. Comforting. Satisfying.
Bowl of "pot pie" inspired casserole with noodles

Photos: From My Bowl

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Vegan “Pot Pie” Casserole

Creamy. Comforting. Satisfying.
Jump to Recipe

Prep Time: 35 min.  |  Cook Time: 50 min.

Servings: 6-8

Last edit November 7, 2024

Adapted original recipe by Caitlin Shoemaker of From My Bowl

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bon appétit!

Equipment

  • Casserole Dish
  • Blender

Ingredients

For the casserole:

  • 5 carrots, peeled and sliced
  • ½ bag (4 oz) celery sticks, sliced**
  • 2 sweet onions, diced
  • 1 can chickpeas, drained and rinsed
  • ½ bag (6-8 oz) frozen peas, do not thaw**
  • 1 box (8.8 g) uncooked Barilla red lentil rotini pasta, or pasta of your choosing

For the sauce:

  • 1 heaped cup raw cashews, softened (see Instructions Step 3)
  • 1 container (32 fl oz) vegetable stock
  • 4 heaped Tbsp. nutritional yeast
  • 1 tsp. poultry seasoning
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper (14-20 half-twists of a grinder, or to taste)

Wegmans Grocery List*

*This list assumes pantry staples such as spices, nuts, etc. It also does not account for recipe quantities (‘cause Wegmans app won’t let us 💔). Make sure to check what you have and adjust as needed.

For the casserole:

  • 5 carrots, peeled and sliced
  • ½ bag (4 oz) celery sticks, sliced**
  • 2 sweet onions, diced
  • 1 can chickpeas, drained and rinsed
  • ½ bag (6-8 oz) frozen peas, do not thaw**
  • 1 box (8.8 g) uncooked Barilla red lentil rotini pasta, or pasta of your choosing

For the sauce:

  • 1 heaped cup raw cashews, softened (see Instructions Step 3)
  • 1 container (32 fl oz) vegetable stock
  • 4 heaped Tbsp. nutritional yeast
  • 1 tsp. poultry seasoning
  • 1 tsp. smoked paprika
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. black pepper (14-20 half-twists of a grinder, or to taste)

Prep

  • Preheat oven to 425° F.
  • Set aside:
    • 9×13” casserole dish
    • two large bowls (use one for prep scraps to make clean up easier 👍)
    • colander
    • wooden spoon
    • can opener
    • peeler
    • small microwaveable bowl
    • blender
    • cutting board
    • chef’s knife
    • (1) 1 cup measuring cup
    • (1) 1 Tbsp. measuring spoon
    • (4) 1 tsp. measuring spoons
    • oven mitts
    • aluminum foil
  • Wash carrots and celery.
  • Peel carrots.
  • Chop and add to a large bowl:
    • carrots, sliced in rounds
    • celery, sliced in half-moons
    • onions, diced
  • Drain and rinse chickpeas. Add to the large bowl of prepped onion, celery, and carrots. Keep colander in the sink. You’ll need it when we soften the cashews in Instructions Step 3.

Instructions

  1. Add frozen peas to the large bowl of prepped veggies and chickpeas. Mix gently so ingredients are evenly distributed.
  2. Add uncooked pasta to the casserole dish, in an even layer covering the bottom. On top of the pasta, layer mixed ingredients from Step 1.
  3. Now let’s make the sauce. We’ll start by softening the cashews:
    To a small microwaveable bowl, add cashews. Fill the bowl with water until the cashews are just covered. Microwave for 1.5 min, then again for 1.5 min (total of 3 min) to prevent water from boiling over. Drain softened cashews in the colander (microwaved bowl will be very hot, use oven mitts to handle).
  4. Add drained, softened cashews to blender. Then add vegetable stock, nutritional yeast, poultry seasoning, smoked paprika, garlic powder, salt, and pepper. Blend on high for 30 seconds (will be liquid consistency – it thickens in the oven).
  5. Pour blended sauce over the casserole. Press down any ingredients that are uncovered by the liquid. It’s okay if some of the veggies are not completely covered and sticking out a bit – just make sure they are wet from the liquid. Since the pasta was on the bottom, it should be fully submerged.
  6. Cover the casserole tightly with aluminum foil. Bake on the middle rack of the oven for 50 minutes.
  7. Remove the casserole from the oven and let sit for 10 minutes before uncovering. Then stir to evenly distribute sauce throughout the dish.
  8. Serve warm. Leftovers can be stored in the fridge and are best eaten within 5-7 days. I find a single serving reheats well when microwaved (covered) for ~1.5-2 mins.

Notes

  • We like to make two casseroles at the same time for a week of prepped meals (for two). Doing this uses up all of the peas and celery, so you don’t have any awkward ingredients left over. If you do this, we highly recommend that you make the sauce in two separate batches so you can ensure each casserole gets the appropriate amount.
  • Because this recipe has a long cook time and reheats well, we recommend it as a meal-prepped or weekend meal.
  • **You can substitute peas and/or celery for edamame to add an extra protein punch. If you do this, the recipe will no longer be soy free.

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