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Chicken Parm Bake

Casseroles make perfect comfort food and so it goes with this Beyond Chicken Parm! Croutons bring crunch and homemade vegan parm sprinkles on the flavor.

By: Dirty Hippie and Bohemian Girl
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Main Ingredients

  • 1 16-oz. box linguine (your favorite; gluten free works, too)
  • salt and water, to cook pasta
  • 1 package Beyond Chicken Lightly Seasoned Strips, chopped
  • 1 cup onion - chopped
  • 2 cloves garlic - minced
  • 1 Tbs. dried oregano
  • 1 Tbs. dried basil
  • olive oil, to sauté
  • 1 24-oz. jar your favorite vegan pasta sauce
  • 2 cups vegan croutons (your favorite; gluten free works, too)
  • 2 cups vegan mozzarella style shreds (such as Follow Your Heart or Daiya)

"Parm" Ingredients

  • 2/3 cup shelled unsalted walnuts
  • 2/3 cup slivered almonds
  • 4 Tbs. nutritional yeast
  • ½ tsp. salt or to taste
  • pinch ground white pepper, or to taste

Step 1: Begin by making the vegan "Parm": combine walnuts, slivered almonds, nutritional yeast, salt and white pepper in a food processor or powerful blender. Process until nuts are in small pieces, the size of grated Parm-cheese, and all ingredients are combined. Can be made ahead and stored in fridge.

Step 2: To make the Parm bake: Preheat oven to 350º. Prepare linguine according to box directions. Drain and set aside. Lightly oil a 9x13 casserole and set aside.

Step 3: In a large pan, sauté chopped Beyond Chicken with onions, garlic, oregano and basil in olive oil for 3 to 5 minutes, until veggies are soft and fragrant. Pour in jarred pasta sauce and stir over low heat until combined and warmed through.

Step 4: To assemble, begin with a few spoons of sauce on the bottom of the prepared casserole dish. Next, add half of the cooked linguine; top with 1 cup of vegan mozzarella shreds and half of Beyond Chicken sauce. Sprinkle on a little vegan "Parm." Repeat layers of linguine and sauce then top with croutons, remaining vegan mozzarella shreds and more "Parm." Bake 20 minutes, uncovered at 350º until the shreds are melty and the croutons look toasted. Serve with extra vegan "Parm" on the side.

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