Vegan Chick’n and Spinach Casserole

Super simple and tasty! Great for leftovers!


  • 1 bag spinach
  • 1 box of cooked pastaIMG_9025
  • 1 container of grape tomatoes
  • 1 bag of beyond meat italian meatballs
  • 2 TBsp margarine
  • 2 TBsp garlic
  • 1 cup almond milk
  • 1/2 cup tofutti sour cream
  • 1 container tofutti cream cheese
  • 1 bags daiya mozzarella
  • 1 tsp salt
  • 1 pinch red pepper flakes
  • basil

First cook your pasta. While that is boiling, melt the margarine on high in a sauce pan, then IMG_9027add the garlic. Turn to medium-high and add the cream cheese. Once this is melted add the sour cream, almond milk, salt, red pepper flakes, and one bag daiya mozzarella. Cook on low for 10 minutes.

Once the pasta is cooked, mix all the remaining ingredients and sauce except other bag daiya mozzarella and basil in a large bowl. Pour this in to a casserole dish.

Top with remaining daiya mozzarella. Bake at 425 for 25 minutes. Top with fresh basil.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s