Vegan

Baked Tawa Pulao – Indian Spiced Rice Bake

This Tawa Pulao – Spiced Rice casserole needs just 1 Pan and 1 step! Dump and done bake with veggies and warming Indian spices. Serve as a main with added chickpeas or as a side with your favorite curry. 1 step 1 pan dump and bake! Gluten-free. Nutfree soyfree

a white bowl with vegan baked masala rice casserole

Currently, I am obsessed with this Baked Spiced Rice Casserole aka. Tawa Pulao! Such an easy recipe that uses mostly pantry staples and can be made with frozen veggies, canned veggies or fresh ones. Use whatever you like and have available.

As for the spices – I know – the list is long but if you don’t have some of them, you can just use more of the others. Curry powder would be a great substitute for garam masala and paprika or cayenne pepper can be used intead of chili powder.

Feel free to serve this as a side alongside your favorite vegan protein or make it a main. Or just add some chickpeas or lentils to up the protein.

Why this will become a favorite!

1 Step 1 pan recipe
Dump and bake!
perfect rice texture
low active time in the kitchen
allergy friendly

More Rice Casseroles:

Tex Mex Rice Casserole

Baked Vegan Mushroom Rice

Baked Kitchari Casserole (Spiced Lentil Rice Casserole)

Chana Pulao- Baked chickpea rice casserole

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Vegan

Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)

Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!

close-up of a fork taking a bite of mushroom parmigiana

I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!

close-up of mushroom parmesan in the pan after baking

The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!

It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.

You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.

close up of mushroom parmesan on a plate

I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference.