Vegan High Protein Pasta Bake
This pasta bake is a heartwarming hug in a dish, packed with plant-based protein and cozy flavors that remind me of family dinners.
I’ve always loved a good pasta bake, especially when it brings everyone together around the table.
This Vegan High Protein Pasta Bake not only satisfies my cravings but also makes my body feel nourished and energized with all those lovely legumes and whole grains.
It’s my go-to recipe when I want something hearty without the heaviness.
Plus, it’s super customizable, which I adore!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I often swap the lentils for black beans or even quinoa if I have some on hand. The nutritional yeast gives it that cheesy flavor we all crave without any coconut cream, and don’t skip the Dijon—it adds so much depth!
Tips & Notes
- •I love to sprinkle some extra nutritional yeast on top right before serving for an extra cheesy flavor.
- •This dish is even better the next day, so I like to make a double batch for leftovers!
Recipe Variations
- •Sometimes, I’ll throw in some roasted vegetables like zucchini or bell peppers for added flavor and nutrition.
- •If you want a bit of heat, add some red pepper flakes to the mix!
Storage & Freezing
Store any leftovers in an airtight container in the fridge for up to 4 days. I usually reheat it in the oven to keep that nice texture, but the microwave works too if you're in a hurry!
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! Any pasta you love will work. Just be sure to adjust the cooking time if you’re using a different shape.
How can I make this gluten-free?
Just use gluten-free pasta and check your ingredients for hidden gluten.
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This pasta bake is a heartwarming hug in a dish, packed with plant-based protein and cozy flavors that remind me of family dinners.
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
Cook the whole grain pasta according to package instructions, until al dente. Drain and set aside.
- 3
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
- 4
Add the cooked lentils, chickpeas, and spinach to the skillet. Cook for about 3-5 minutes until the spinach wilts.
- 5
In a large bowl, mix together the cooked pasta, sautéed mixture, nutritional yeast, almond almond milk, Dijon mustard, Italian seasoning, salt, and black pepper.
- 6
Transfer the mixture to a greased baking dish and top with vegan vegan cheese.
- 7
Bake in the preheated oven for about 25-30 minutes, until the top is golden and bubbly.
- 8
Let it cool for a few minutes before serving. Enjoy your hearty, protein-packed meal!
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