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Janelle Carss

Scarpariello Casserole

This dump and bake Scarpariello Casserole is a hearty and high-protein dinner that is perfect for meal prep, or feeding a hungry crowd! Kissed with a touch of spice and tons of flavour, it's a use-what-you-have kind of meal that always turns out so tasty, cozy and satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Ingredients Method Notes

Ingredients
  

  • 4 oz dry Soy Curls, rehydrated (half a bag)
  • 2 tbsp soy sauce or tamari
  • 2 tbsp Italian seasoning, divided
  • 2 tsp garlic powder, divided
  • 4 tbsp nutritional yeast, divided
  • 1 tbsp neutral oil
  • 1 tbsp vegan butter, softened
  • 2 large Italian vegan sausages, or 2 Beyond Meat burgers (see notes for other subs)
  • 8 oz small pasta noodles of choice, uncooked
  • 6 to 7 cups vegan chicken or veggie broth
Veggies
  • 1½ lbs. Mini yellow potatoes, cut in halves
  • 2 bell peppers, thinly sliced
  • ½ lb cremini mushrooms, sliced
  • 8 to 10 jarred pepperoncini or cherry peppers, sliced
  • 1 small onion, sliced
  • 10 garlic cloves, minced
  • juice of 2 lemons
Garnishes
  • lemon wedges
  • fresh parsley

Method
 

  1. Preheat oven to 425°F and grease a 10x15 casserole dish with 1 tbsp softened vegan butter or margarine.
  2. Warm 1 tbsp neutral oil in a skillet over medium heat and cook the beyond burgers or sausages for 7 to 9 minutes, breaking apart into crumbles as they cook. While cooking, season them with 1 tbsp of the Italian seasoning and 1 tsp of the garlic powder. If using sausages, leave them whole and add no extra seasoning, then slice into coins after they've cooked.
  3. While the burgers/sausages cook, slice the bell peppers, pepperoncinis, mushrooms, shallots and mince the garlic. Also slice the mini potatoes in half.
  4. Into a very large mixing bowl add all the chopped veggies, dry pasta noodles and soy curls, cooked beyond meat burger crumbles, remaining Italian seasoning, nutritional yeast, garlic powder and mix well to combine. Then dump into the buttered casserole dish.In a large mixing bowl or pot, combine the 6 cups of veggie/vegan chicken broth, soy sauce and lemon juice, then pour over the mixture in the casserole dish, pressing everything under the liquid as best you can. If there is pasta still uncovered by the liquid, you can add 1 to 2 more cups of water/broth as you need.
  5. Cover the dish tightly with aluminum foil and bake in the oven for 45 to 55 minutes, until the potatoes are fork tender and pasta noodles are cooked. Remove halfway through cooking time and stir to ensure even cooking. Serve in bowls with an extra squeeze of lemon juice, freshly cracked black pepper and chopped parsley or cilantro. Enjoy!15

Notes

Macros per serving (serves 6):
455 cal, 25g protein, 58g carbs, 13g fats, 9g fibre
 
Beyond Beef/Sausages Swap: If you'd prefer a more whole food substitution, you can simply crumble up a block of extra firm tofu into the frying pan and season as per the instructions for the Beyond Beef crumbles. You could also use 1 cup of dry TVP, rehydrated for 5 mins then drained.