Timpano

For a show-stopping vegan main dish for the holidays, this timpano recipe fits the bill! It’s loaded with pasta, veggies, and creamy vegan ricotta, all nestled in a golden pastry crust.

What Is Timpano?

Timpano is an elaborate Italian dish that often makes an appearance during the holidays and other celebrations (kind of like lasagna or stuffed shells , but even fancier!). And, as you may have guessed, it’s usually not vegan. Every family has their own spin on timpano, but a typical version might have layers of pasta, meatballs, cheeses, and hard-boiled eggs, all baked in a pastry crust. It’s so over-the-top, it’s guaranteed to get a big reaction when you set it on the table! It’s also called Timpana in Maltese.

My vegan timpano recipe has the pastry crust and pasta, but swaps in vegan mozzarella and ricotta, heaps of veggies, and plant-based sausage. If you’re still looking for the perfect vegan main dish for the holidays, this is it!

Why You’ll Love This Timpano Recipe

• Great for a special occasion . Timpano is not your everyday kind of meal! It’s a special dish that takes some time because it’s meant to be shared with friends and family during holidays and celebrations. The presentation will wow everyone at the table.
• Versatile ingredients . While traditional timpano recipes include pasta, meatballs, cheese, and eggs, making it vegan opens up so many possibilities! Feel free to swap in your favourite veggies.
• Perfect for feeding a crowd . With its size and satisfying ingredients, timpano is the perfect main dish for feeding a lot of people.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Dough:

• All-purpose flour – Although I haven’t tested it myself, I think a 1:1 gluten-free flour substitute would also work well in this recipe.
• Silken tofu – Use your favorite shelf-stable (not refrigerated) silken tofu .
• Olive oil
• Water
• Salt
• Turmeric – An optional addition for a golden colour.

For the Filling:

• Pasta – Use penne or rigatoni.
• Marinara sauce – I used my homemade marinara sauce .
• Vegan sausage crumbles – These are optional.
• Eggplant
• Red bell pepper – Yellow and orange bell peppers have a similar flavour and can be used instead.
• Olive oil
• Salt and pepper
• Onion – A standard yellow onion is perfect for this timpano recipe.
• Mushrooms – You can use white mushrooms, baby bella, or a wild mushroom blend.
• Garlic
• Italian seasoning
• Baby spinach – This wilts quickly and doesn’t require the prep of regular spinach.
• Vegan mozzarella cheese
• Vegan ricotta – Store-bought or homemade vegan ricotta .

How to Make Timpano

Make the dough.

• Make the dough . Whisk the silken tofu, olive oil, and water in the bowl of a stand mixer, then add the flour, salt, and optional turmeric. Knead for 5 to 7 minutes, then wrap and refrigerate for at least an hour.
• Prepare the Pasta . Cook the pasta to al dente, then drain and cool. Stir it together with the marinara and vegan sausage.
• Roast the eggplant and peppers . Toss the vegetables on a sheet pan with oil, salt, and pepper. Roast in a 400ºF oven for 20 to 25 minutes, or until tender.

Sauté the mushrooms, onions, and spinach.

• Sauté the remaining veggies . Cook the mushrooms and onions with a tablespoon of olive oil in a large skillet. Stir in the garlic, Italian seasoning, and spinach; cook until wilted and the liquid cooks off. Season with salt and pepper.
• Roll out the dough . Turn out the dough onto a lightly floured surface and roll it into a circle large enough to cover your Dutch oven . Press it into the pot.

Add pasta layer.

• Assemble . Add 1/3 of the pasta at the base. Then add the following ingredients in this order: eggplant mixture, vegan mozzarella, more pasta, sautéed veggies, vegan ricotta, and remaining pasta.

Wrap the dough and cut slits into it.

• Bake . Fold the dough over the top and cut vents in it. Place the pot in the oven and bake at 375ºF for 50 to 60 minutes, or until the crust is golden brown.
• Serve . Rest for 15 minutes, then invert onto a serving plate, slice, and serve.

Tips for Success

• Don’t overwork the dough . Too much kneading can result in a tough crust. Knead the dough only until it comes together and is smooth.
• Be creative with the filling . For a more traditional timpano recipe, add vegan meatballs . Or try layering in vegan pepperoni. Add olives or white beans to the pasta instead of sausage. Make it your own!
• Cook it in stages . If you’re overwhelmed by the thought of assembling all the layers at once, you can prepare each layer separately and refrigerate them until you’re ready to assemble. Just make sure to bring everything to room temperature before baking.

What to Serve With Timpano

This vegan timpano recipe really has everything you need for a meal on its own! If you’re serving it for a holiday, pair it with roasted garlic bread or olive bread , and a simple salad like this vegan Caesar salad .

How to Store and Reheat Leftovers

• Refrigerator : Cover the leftover timpano in plastic wrap or transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freezer : Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Let it thaw in the refrigerator before reheating.
• Reheat : Bake in a 350ºF oven for about 15 minutes, or until warmed through. Alternatively, you can reheat individual slices in the microwave for a quicker option.

More Holiday Main Dishes

• Vegan Wellington
• Vegan Turkey
• Stromboli Recipe
• Tourtière
• Vegan Meatloaf (Thanksgiving Main Dish)

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour , 300 g
• ¾ cup organic silken tofu , (pureed and measured), 180 ml
• 3 tablespoon olive oil
• ¼ cup water , 60 ml
• 1 teaspoon salt
• ¼ teaspoon turmeric , optional, for colour

For the Filling:

• 16 ounces pasta , (penne or rigatoni), 450 g
• 2 cups marinara sauce
• 1 cup vegan sausage crumbles , optional
• 1 large eggplant , sliced into ¼-inch rounds
• 1 large red bell pepper , cut into thick strips
• 2 tablespoons olive oil
• salt and pepper , to taste
• 1 tablespoon olive oil
• 1 medium onion , thinly sliced
• 1 cup mushrooms , sliced
• 3-4 cloves garlic , minced
• 1 teaspoon Italian seasoning
• 3 cups baby spinach
• salt and pepper , to taste
• 1 ½ cups vegan mozzarella cheese , shredded
• 1 ½ cups vegan ricotta cheese

Instructions

Prepare the Dough:

• Whisk blended silken tofu, olive oil, and water in a bowl of a stand mixer.
• Add flour, salt, and turmeric.
• Knead the dough for 5-7 minutes until smooth and elastic. Cover with plastic wrap, and let it rest in the fridge for at least 1 hour or overnight.

Prepare the Pasta & Sauce Layer:

• Cook pasta al dente, undercooking around 2 minutes from the time on the package. Drain and let cool to room temperature.
• In a large bowl, mix the cooked pasta, marinara sauce, and vegan sausage crumbles. Set aside.

Roast the Eggplant & Bell Peppers:

• Preheat the oven to 400°F (200°C).
• Toss the sliced eggplant and bell peppers with olive oil, salt, and pepper, and spread on a baking tray. Roast for 20-25 minutes until tender and slightly charred. Set aside.

Fry the Mushrooms, Onions, and Spinach:

• In a pan, heat 1 tablespoon olive oil and sauté the mushrooms and onions until soft and golden.
• Add the garlic, 1 teaspoon Italian seasoning, and chopped spinach, cooking until the spinach is wilted and some moisture evaporates, about 4 minutes. Season with salt and pepper. Set aside.

Assemble and Bake:

• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll out the dough into a large circle, about 1/8-inch thick, ensuring it’s large enough to cover the inside of the Dutch oven with overhang.
• Line the Dutch oven with the dough, pressing it into the sides and leaving the extra hanging over the edges.
• Layer the filling in this order:
• First Layer: ⅓ of pasta mixed with marinara sauce and sausage.
• Second Layer: roasted eggplant and bell peppers.
• Third Layer: vegan mozzarella cheese.
• Fourth Layer: another ⅓ of pasta mixture.
• Fifth Layer: spinach, mushrooms, and onions.
• Sixth Layer: vegan ricotta.
• Seventh Layer: the rest of the pasta mixed with marinara sauce and sausage.
• Fold the overhanging dough over the top to completely enclose the filling. Make four slits to let the moisture escape while cooking.
• Bake the timpano for 50-60 minutes, or until the crust is golden brown and firm.
• Let it rest for 15 minutes before carefully inverting it onto a serving plate.
• To serve, slice into wedges and enjoy!

Notes

• Refrigerator : Cover the leftover timpano in plastic wrap or transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freezer : Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Let it thaw in the refrigerator before reheating.
• Reheat : Bake in a 350ºF oven for about 15 minutes, or until warmed through. Alternatively, you can reheat individual slices in the microwave for a quicker option.

Timpano

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour 300 g
• ¾ cup organic silken tofu (pureed and measured), 180 ml
• 3 tablespoon olive oil
• ¼ cup water 60 ml
• 1 teaspoon salt
• ¼ teaspoon turmeric optional, for colour

For the Filling:

• 16 ounces pasta (penne or rigatoni), 450 g
• 2 cups marinara sauce
• 1 cup vegan sausage crumbles optional
• 1 large eggplant sliced into ¼-inch rounds
• 1 large red bell pepper cut into thick strips
• 2 tablespoons olive oil
• salt and pepper to taste
• 1 tablespoon olive oil
• 1 medium onion thinly sliced
• 1 cup mushrooms sliced
• 3-4 cloves garlic minced
• 1 teaspoon Italian seasoning
• 3 cups baby spinach
• salt and pepper to taste
• 1 ½ cups vegan mozzarella cheese shredded
• 1 ½ cups vegan ricotta cheese

Instructions

Prepare the Dough:

• Whisk blended silken tofu, olive oil, and water in a bowl of a stand mixer.
• Add flour, salt, and turmeric.
• Knead the dough for 5-7 minutes until smooth and elastic. Cover with plastic wrap, and let it rest in the fridge for at least 1 hour or overnight.

Prepare the Pasta & Sauce Layer:

• Cook pasta al dente, undercooking around 2 minutes from the time on the package. Drain and let cool to room temperature.
• In a large bowl, mix the cooked pasta, marinara sauce, and vegan sausage crumbles. Set aside.

Roast the Eggplant & Bell Peppers:

• Preheat the oven to 400°F (200°C).
• Toss the sliced eggplant and bell peppers with olive oil, salt, and pepper, and spread on a baking tray. Roast for 20-25 minutes until tender and slightly charred. Set aside.

Fry the Mushrooms, Onions, and Spinach:

• In a pan, heat 1 tablespoon olive oil and sauté the mushrooms and onions until soft and golden.
• Add the garlic, 1 teaspoon Italian seasoning, and chopped spinach, cooking until the spinach is wilted and some moisture evaporates, about 4 minutes. Season with salt and pepper. Set aside.

Assemble and Bake:

• Preheat the oven to 375°F (190°C).
• On a lightly floured surface, roll out the dough into a large circle, about 1/8-inch thick, ensuring it’s large enough to cover the inside of the Dutch oven with overhang.
• Line the Dutch oven with the dough, pressing it into the sides and leaving the extra hanging over the edges.
• Layer the filling in this order:
• First Layer: ⅓ of pasta mixed with marinara sauce and sausage.
• Second Layer: roasted eggplant and bell peppers.
• Third Layer: vegan mozzarella cheese.
• Fourth Layer: another ⅓ of pasta mixture.
• Fifth Layer: spinach, mushrooms, and onions.
• Sixth Layer: vegan ricotta.
• Seventh Layer: the rest of the pasta mixed with marinara sauce and sausage.
• Fold the overhanging dough over the top to completely enclose the filling. Make four slits to let the moisture escape while cooking.
• Bake the timpano for 50-60 minutes, or until the crust is golden brown and firm.
• Let it rest for 15 minutes before carefully inverting it onto a serving plate.
• To serve, slice into wedges and enjoy!

Notes

• Refrigerator : Cover the leftover timpano in plastic wrap or transfer it to an airtight container and store it in the fridge for up to 3 days.
• Freezer : Wrap individual slices in plastic wrap and place them in a freezer-safe bag or container. Freeze for up to 2 months. Let it thaw in the refrigerator before reheating.
• Reheat : Bake in a 350ºF oven for about 15 minutes, or until warmed through. Alternatively, you can reheat individual slices in the microwave for a quicker option.

Nutrition

Timpano https://jessicainthekitchen.com/timpano/ November 18, 2024

Creamy, cheesy mashed potato casserole is a comfort food side dish that’s always a crowd-pleaser! Vegan cheddar, bacon, and crispy panko make it extra delicious.

If you can’t decide between a loaded baked potato (or loaded potato skins !) and creamy mashed potatoes , this mashed potato casserole recipe is for you, friend. It takes the two and combines them for an epic side dish! The recipe starts with a buttery, rich mashed potato base, then it’s layered with your favourite baked potato toppings like melty cheese, green onions, and bacon. And because you just can’t have a casserole without some crispy bits on top (it’s a fact!), I finish it with toasty panko. Divine!

Why You’ll Love This Mashed Potato Casserole Recipe

• No gravy needed . The beauty of mashed potato casserole is that it already contains all the flavour you need, which means you’re not obligated to serve it with gravy on the side. (Although if you do feel so inclined, this vegan gravy is my favourite.)
• Easy to make . Mashed potato casserole can be prepared in advance and baked when ready, making it a great choice when you’re prepping for the holidays or for a busy weeknight.
• Always a hit . Bring this vegan mashed potato casserole to a potluck or serve it for your next get-together and watch it disappear! The flavours and textures in this recipe make it a standout.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

For the Potatoes:

• Russet potatoes
• Salt – This is for boiling the potatoes; it makes them more flavourful!
• Vegan sour cream – You can use store-bought or my homemade vegan sour cream .
• Vegan butter – I like to use my own vegan butter recipe .
• Unsweetened plant-based milk – I recommend my cashew milk recipe .
• Seasonings – Garlic powder, onion powder, salt, and pepper.

For the Topping:

• Vegan cheddar cheese
• Panko breadcrumbs – You can easily make this recipe gluten-free by swapping in gluten-free panko.
• Vegan butter
• Vegan bacon – Try my vegan bacon crumbles , or use store-bought.
• Green onions – Chives also work if you prefer a milder onion flavor or don’t like the texture of green onions.

How to Make Mashed Potato Casserole

Boil the potatoes.

• Boil the potatoes . Bring the potatoes to a boil in a pot of salted water. Cook until easily pierced with a fork, or for 12 to 15 minutes. Drain well.
• Make the mashed potatoes . Mash the potatoes in a large bowl, then stir in the vegan sour cream, butter, milk, and seasonings.
• Prepare the topping . In a small bowl, mix the panko and melted vegan butter. Stir in the cheese.

Assemble the casserole.

• Assemble . Spread the mashed potatoes into a greased casserole dish, then cover with the panko topping.
• Bake . Place the casserole in a 375ºF oven and bake for 25-30 minutes. The top will be golden brown.
• Garnish and serve . Sprinkle with vegan bacon and green onion. Cool the mashed potato casserole for a few minutes before serving.

Tips for Success

• Don’t over-mix the mashed potatoes . Over-mixing can result in gummy and gluey potatoes, so be gentle when mixing the ingredients together.
• Make sure to drain the boiled potatoes well . Excess water can make the mashed potatoes watery and affect the texture of the casserole.
• Use a potato ricer for smoother mashed potatoes . For extra smooth, creamy mashed potatoes, consider using a potato ricer instead of mashing them with a masher.
• Switch up the toppings . Anything you like on your baked potatoes, you can use as a topping for this mashed potato casserole! Caramelised onions , steamed broccoli, sautéed spinach—it’s all good.

What to Serve With Mashed Potato Casserole

To round out your classic comfort food dinner, pair this casserole with vegan fried chicken . It’s also great with vegan holiday side dishes like cornbread stuffing , sweet potato soufflé , and vegan green bean casserole .

How to Store and Reheat Leftovers

• Refrigerator : Store leftover mashed potato casserole in an airtight container or cover the casserole dish with plastic wrap and place it in the refrigerator for 3-4 days.
• Freezer : For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat : To reheat the leftovers, place them in an oven-safe dish and bake at 350°F until warmed through. Alternatively, you can heat individual servings in the microwave until warm.

More Vegan Potato Recipes

• Loaded Potato Salad
• Parmesan Crusted Potatoes
• Air Fryer Smashed Potatoes
• Creamy Vegan Instant Pot Potato Soup
• Air Fryer Potato Wedges

Ingredients

For the potatoes:

• 8 medium russet potatoes , about 6 pounds, peeled and cut into cubes
• salt , for boiling potatoes
• 1 cup vegan sour cream
• ½ cup vegan butter , 115 g, melted
• ¾ cup unsweetened plant-based milk , 180 ml
• 1 ½ teaspoon garlic powder
• 1 ½ teaspoon onion powder
• salt and pepper , to taste

For the topping:

• 1 ½ cups vegan cheddar cheese , shredded
• ¾ cup panko breadcrumbs
• 3 tablespoons vegan butter , 50 g, melted
• ¾ cup vegan bacon
• ⅓ cup green onions , chopped

Instructions

• Preheat the oven to 375°F (190°C) and grease a 9×13 inch casserole dish.
• In a large pot, cover the cubed potatoes with water, add a pinch of salt, and bring to a boil. Cook for 12-15 minutes until fork-tender. Drain, making sure no water is left.
• In a large bowl, mash the boiled potatoes. Stir in the vegan sour cream, melted vegan butter, plant-based milk, garlic powder, onion powder, salt, and pepper. Mix until smooth and creamy.
• In a small bowl, mix the panko breadcrumbs with 3 tablespoons of melted vegan butter until coated. Add grated cheddar cheese and mix to combine.
• Spread the mashed potato mixture evenly into the greased casserole dish. Sprinkle the breadcrumb and cheese mixture evenly over the casserole.
• Place the casserole in the oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
• Remove from the oven, sprinkle with vegan bacon, and chopped onion. Let it cool for a few minutes before serving.

Notes

• Refrigerator : Store leftover mashed potato casserole in an airtight container, or cover the casserole dish with plastic wrap and place it in the refrigerator for 3-4 days.
• Freezer : For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat : To reheat the leftovers, place them in an oven-safe dish and bake at 350°F until warmed through. Alternatively, you can heat individual servings in the microwave until warm.