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Very Veggie Mac & Cheeze Bake

What you need: 

2 cups of uncooked pasta (I use medium shells)
1 cup of the reserved pasta cooking water
1 cup chopped broccoli (chopped small)
1 cup chopped cauliflower (chopped small)
8 oz frozen peas
1/2 cup of soy milk (unsweetened)
1/4 cup non-dairy sour cream (I use tofutti brand)
4 oz. Daiya cheddar shreds (or other cheddar flavored vegan cheese)
2 oz. Diaya mozzarella shreds (or other mozzarella flavored vegan cheese)
1 heaping Tbs Galaxy Vegan Parmesan Topping
1 heaping Tbs dijon mustard
1/4 tsp ground black pepper
1/4 tsp salt
1/4 cup panko breadcrumbs 


What you do: 

1) Pre-heat oven to 350 and spray your casserole dish (13x9) with non-stick spray

2) Cook pasta to package directions, reserving 1 cup of the pasta cooking water before draining

3) In a large mixing bowl combine, all other ingredients except panko. Mix well. 

4) Add in hot pasta and the 1 cup of reserved liquid and stir very well. The cheeses should start to melt and create a sort of sauce.

5) Pour into your casserole dish and top with panko bread crumbs.

6) Bake for 35 - 40 minutes. Until dish is heated through and panko crumbs are golden brown. 

Preparation Time: 
15 min
Cooking Time: 
50 min
Recipe Category: 


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We definitely needed some salt but it was a big hit, so simple and we went to town on the veggies adding carrots and whatever else we had in the fridge.


Pretty yummy. The fake cheese tastes better in this dish compared to other dishes I've had it in.


Super good and makes a lot for leftovers / sharing. Added garlic powder and paprika before serving. Thank you for the recipe!


This was really yummy!  Even my non vegan boyfriend liked it! Just needs more salt  and maybe some other spices.

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