MacCasserole the Goldshard

This vegan macaroni casserole is easy to make and adds cheesy deliciousness to every bite. It's a go-to favorite for weeknight plant-based meals.

Prep Time - 15 minutes
Cook Time - 50 minutes
Total Time - 1 hour 5 minutes
Servings - 8
Equipment - 9x13inch Casserole Dish


🥘 2 teaspoons olive oil
🧅 1 medium onion chopped
🌶️ 1 medium red pepper optional, chopped
🧄 3 cloves of garlic finely chopped
🍅 15 oz can diced tomatoes drained
🥘 2 cups marinara sauce
🥘 2 cups water
🥘 1 cup Vegan Ground Crumbles such as Boca Ground Crumbles
🥘 12 oz box of whole wheat macaroni
🥘 2 cups vegan mozzarella shredded


🍝1. Heat your oven to 375°F/190°C and prepare a 9x13 baking dish by giving it a light coating of vegetable spray.

🍝2. In a large skillet or saucepan, add olive oil, onions, and red pepper. Cook over medium heat until they're tender, about 5 minutes. Turn the heat to low and add the chopped garlic.

🍝3. Add the tomatoes, marinara, and water, and bring this mixture to a boil. Turn down heat and add the veggie crumbles. Stir to combine.

🍝4. Spoon just enough of the marinara sauce mixture to cover the bottom of your prepared 9x13 pan. Pour the box of uncooked pasta over the top of this, spreading it out evenly across the pan. Now, you simply pour the rest of that marinara sauce mixture over the uncooked macaroni, being sure to spread it out evenly as well.

🍝5. Top the casserole with vegan mozzarella. Cover the casserole with aluminum foil, crimping the edges just slightly to keep the heat inside. Bake for 50 minutes. Then remove the casserole from the oven and keep the foil on the pan for 15 minutes or so. Allow to cool slightly before serving.

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