Veggie Baked Gnocchi Casserole
A cozy baked gnocchi casserole loaded with roasted vegetables, soy protein chunks, and melty mozzarella. Hearty, colorful, and ready in about 45 minutes.
Ingredients
- 1 cup potato gnocchi store-bought
- 1 cup textured soy protein chunks
- 1 red bell pepper chopped
- 1 red onion chopped
- 1 carrot chopped
- 5 cherry tomatoes cut in half
- ½ cup peas
- ½ cup sweet corn
- ½ broccoli chopped
- ½ zucchini chopped
- 1 cup mozzarella vegan or dairy
- 1 tsp oregano
- ⅓ tsp hot pepper flakes
- 1 tsp smoked paprika
- 1 green onion chopped
- fresh basil for serving
- olive oil
- salt to taste
- pepper to taste
Instructions
- Soak the soy chunks in warm water and drain them after 30 minutes.
- Add the smoked paprika to the soy chunks and season with salt and pepper.
- Grease your baking dish, add the chopped bell pepper, carrot, zucchini, tomatoes, peas, and corn, then add 1 tsp of oregano and 1/3 tsp of hot pepper flakes. Season with salt and pepper, mix well, and bake at 180 degrees C for 15 minutes.
- Meanwhile, heat 2 Tbsp of olive oil in a pan and fry the soy chunks with the red onion for 5-7 minutes, stirring occasionally.
- Cook the gnocchi in boiling water until they float.
- Transfer the gnocchi and soy chunks to the baking dish, add the broccoli and mozzarella, and bake for another 5 minutes.
- Serve topped with green onion and fresh basil.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or microwave until warmed through. Use vegan mozzarella and egg-free gnocchi to make it fully vegan.