This recipe combines two of my favorite things: a truly effortless dump-and-bake meal and a robust vegan “chicken” cacciatore. With pasta that cooks right in the casserole, you simply layer the ingredients, bake, stir once, and finish baking. The result is a rich, savory dish—tomato-forward, herb-scented, with salty capers and briny olives—comforting and full of flavor.
What You Need For This Vegan “Chicken” Cacciatore:
- Sweet onion, bell pepper and mushrooms: These vegetables form the base and add texture and sweetness.
- Capers and olives: Essential for the classic cacciatore brininess.
- Tomato sauce and tomato paste: I use plain canned tomato sauce for a bright tomato flavor.
- Red wine, garlic, basil and Italian seasoning: These build depth and aroma.
- Vegan chicken: I used Daring brand frozen “chicken” strips.
- Olive oil and lemon juice: For finishing and brightening the finished dish.
- Pasta: Small or medium shells work best to hold the sauce.
This dump-and-bake vegan “chicken” cacciatore is almost addictive—easy to serve to a crowd or to make for weeknight dinners when you want minimal fuss. It combines protein, vegetables and pasta in a single dish, and the hands-off baking makes it ideal when you’d rather relax than spend time at the stove. The finished casserole is hearty, comforting and loaded with vegetables and plant-based protein.
Why Should You Make This Vegan Dump and Bake Meal?
- It doesn’t get much easier—minimal prep, one dish, and simple steps.
- The flavors are rich and satisfying for a plant-based meal.
- Combines protein, vegetables and carbs in one cohesive casserole.
- Mostly hands-off cooking: dump the ingredients, bake, stir once, and finish baking.
- Perfect as an uncomplicated weeknight dinner or an easy dish to serve guests.
Dump and Bake Vegan “Chicken” Cacciatore Pasta
Print Recipe
Ingredients
- 1/2 a Sweet onion, chopped
- 1 Bell pepper, chopped
- 8 Ounces Baby bella mushrooms, chopped
- 4 Cloves Garlic, chopped
- 1/4 Cup Capers
- 1/4 Cup Kalamata olives, chopped
- 12 Ounces Pasta shells
- 15 Ounces Canned tomato sauce (tomato puree, not ketchup)
- 3 Cup Water
- 1/4 Cup Red wine or rosé (optional)
- 2 Tablespoons Tomato paste
- 1/4 Cup Fresh basil, chopped
- 1 teaspoon Salt
- 8-10 Ounces Vegan chicken strips (frozen)
- 2 Tablespoons Olive oil
- 1 teaspoon Italian seasoning
- Juice of 1 Lemon
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (218°C).
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In a deep 9 x 13-inch casserole dish (about 3 inches deep), add the chopped onion, bell pepper and mushrooms.
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Add the chopped garlic, capers and chopped olives.
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Pour in the uncooked pasta shells, tomato sauce, water, wine (if using), tomato paste, chopped basil and salt.
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Stir everything thoroughly so the pasta is evenly distributed and as submerged as possible in the liquid. Smooth the surface in the dish.
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Arrange the frozen vegan “chicken” strips evenly on top. Drizzle them with olive oil and sprinkle with Italian seasoning. Do not stir them in yet—leave them on top.
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Bake for 25 minutes. Remove from the oven and stir everything together, incorporating the “chicken.” The mixture will still be liquid at this stage.
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Smooth the casserole again and bake for another 15–20 minutes, or until the pasta and vegetables are tender and the liquid is absorbed.
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Squeeze lemon juice over the top, toss to combine, and taste—adjust salt and pepper if needed. Serve immediately, garnished with fresh basil if desired.
Video
Notes
Nutrition
