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Cheesy Meatless Vegan Pasta

Well, I must say. This is one cheesy meatless vegan pasta among my healthy vegan recipes that all of my family likes. Hooray for me!You know my family is not vegan and they shun anything without meat. So when my family likes it, you know it has to be good


  • 2 packages Veggie Ground or Non Meat Crumbles
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can diced tomatoes
  • 1 (28-ounce) can tomato sauce
  • 1/2 cup water
  • 1 teaspoon salt
  • 2 teaspoons each: Italian seasoning, basil, oregano
  • 1/2 to 1 teaspoon pepper
  • 2 jars sliced mushroom (or fresh if you prefer)
  • 1 1/2 packages Dairy free cheese
  • 2 pounds Fusili or Rotelle pasta or elbow macaroni or pasta of your choice


  • Sauté onion and garlic in a bit of water
  • Add meat crumbles and break up with a fork
  • Add tomatoes, water, sauce and seasonings
  • Bring to boil, then turn to simmer for 10 to 15 minutes
  • Stir in mushrooms
  • Cook pasta in salted, boiling water until not quite done, stirring constantly so it doesn’t stick together, about 5 minutes or so. (Pasta will continue to cook in the oven). Drain well
  • Add pasta to meat crumble mixture. Stir well
  • Add 1 package of the non-dairy cheese and mix well
  • Turn mixture into a 10 x 15 inch baking dish. Sprinkle remaining non-dairy cheese over top of casserole. At this point you can refrigerate, OR if you are serving on the same day you are preparing this, you may bake it now
  • Bake at 350º about 30 – 45 minutes or until heated through