For a hearty comfort food dinner, you just can’t beat creamy this vegan Cajun chicken pasta! It’s full of bold flavours and so easy to make!
This Cajun chicken pasta is a vegan version of the classic Louisiana dish that’s full of flavour and always a crowd-pleaser. This plant-based twist uses vegan chicken strips and a creamy cashew sauce made with all the same traditional herbs and spices that make the original so irresistible.
If you enjoy fiery Cajun food and supremely satisfying dinners like Vegan Garlic Alfredo Pasta , then this Cajun chicken pasta should go on your must-make list!
Why You’ll Love This vegan Cajun Chicken Pasta Recipe
Here’s what makes this Cajun chicken pasta such a winner:
- Vegan . With plant-based chicken and a creamy cashew sauce, this is a Cajun pasta recipe everyone can enjoy!
- Flavourful . Cajun food is known for its big, bold flavors and this Cajun chicken pasta is no exception. It’s loaded with herbs and spices, umami vegan Parmesan, garlic, and onion.
- Hearty and Satisfying . Between the pasta, protein-packed vegan chicken, and creamy sauce, this is a dinner that won’t leave you hungry an hour or two later.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Fettuccine – If you have another pasta shape you prefer or happen to have on hand, you can use that instead.
- Vegan chicken – Choose an unbreaded variety.
- Cajun seasoning
- Vegan sour cream or unsweetened yogurt – If you use yogurt, you can use store-bought or homemade vegan yogurt .
- Olive oil
- Garlic
- Onion – A yellow onion is perfect here, or use white if you have them on hand.
- Diced tomatoes
- Tomato paste
- Cashews – Use raw cashews, not roasted or salted.
- Water
- Ground black pepper – Freshly ground is best.
- Salt – I like to use sea salt or kosher salt for cooking.
- Vegan Parmesan – Store-bought or homemade vegan Parmesan .
- Parsley
What Is Cajun Seasoning Made Of?
Different Cajun seasoning blends have different ingredients, but if you’d like to make your own, here’s what I use:
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons Italian seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
How to Make Vegan Cajun Chicken Pasta
Ready to make vegan Cajun pasta for dinner tonight? Here’s what you’ll need to do.
Prepare . Soak the cashews in hot water for 15 minutes and cook the pasta to al dente , reserving 1/2 cup of cooking water for the sauce. Rinse the pasta with cold water.
Coat the vegan chicken . Stir together the vegan sour cream and a tablespoon of Cajun seasoning in a medium bowl; add the chicken and stir to coat.
Cook the vegan chicken . Heat the olive oil in a large skillet set over medium heat. Cook the chicken for about 5 minutes, or until it’s browned, stirring once. Transfer to a plate.
Sauté the aromatics . Add the onion and garlic to the pan and cook for about 3 minutes, or until softened.
Add the next 3 ingredients . Stir in the diced tomatoes, tomato paste, and remaining Cajun seasoning and cook for 3 minutes.
Make the cashew cream . Drain the cashews and blend them with 1 1/2 cups of water, salt, and pepper.
Add the cashew cream to the pan . Pour the cashew cream into the skillet and cook until it thickens. Season to taste with additional salt.
Finish . Stir the pasta and vegan chicken into the sauce. Garnish with vegan Parmesan and parsley, then serve.
Tips for Success
These pointers will help you make sure your Cajun chicken pasta turns out perfect:
- Don’t skip the soaking . Make sure to properly soak the cashews for 15 minutes so that they blend into a smooth sauce.
- Add the pasta water if needed . If the cashew sauce is too thick, add some of the reserved pasta cooking water to thin it out.
- Adjust to your taste preferences . Cajun pasta is meant to be quite spicy, but the beauty of cooking at home is you can adjust the flavour and make it milder if needed. It’s always best to be conservative because you can always add more heat, but you can’t take it away once you add it!
Variations
Switch things up with some of these Cajun pasta variations:
- Not a fan of store-bought meat substitutes? Use my homemade vegan chicken or swap in meaty portobello mushrooms.
- Throw in some greens like spinach or kale for added nutrition.
- Swap the vegan chicken for plant-based shrimp or sausage.
Serving Suggestions
A simple green salad makes a great accompaniment for this vegan Cajun chicken pasta, but you can stretch it out even further if you serve it with something a little more substantive like Roasted Garlic Bread or Balsamic Roasted Vegetables .
How to Store
Leftover Cajun chicken pasta can be stored in an airtight container and kept in the fridge for 3 to 4 days. Reheat it in the microwave until it’s warmed through, or in a skillet with a splash of vegetable broth to loosen up the cashew sauce.
Can I Freeze This Recipe?
Freeze leftovers in an airtight container or freezer bag for up to 3 months. Let it thaw in the refrigerator and then reheat it according to the instructions above.
More Vegan Pasta Recipes
- Lemon Pasta
- Vegan Spaghetti and Meatballs
- Hearts of Palm Pasta With Pesto
- Creamy Garlic Mushroom Pasta
- Hummus Pasta
Ingredients
- ¾ cup cashews
- 8 ounces fettuccine , or your favorite type (220g)
- 2 tablespoons vegan sour cream , or unsweetened yogurt
- 4 tablespoons Cajun seasoning , divided
- ¾ pound vegan chicken , 340g
- 3 tablespoons olive oil
- ½ onion , chopped
- 3 cloves garlic , minced
- ¾ cup diced tomatoes
- 1 tablespoon tomato paste
- 1 ½ cup water
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt , more to taste, if needed
- ½ cup vegan Parmesan cheese , for serving, optional
- chopped parsley , for serving
Instructions
- Soak cashews in hot water for 15 minutes.
- Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside. Reserve 1/2 cup of cooking water from pasta in case you will want to thin the sauce.
- Add vegan yogurt (or sour cream) and 1 tablespoon of Cajun seasoning to a medium bowl. Stir to combine.
- Add the chicken pieces to the sauce and stir to cover them evenly.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken and cook for about 5 minutes until browned. Stir once to get the even crust. Remove to the plate and set aside.
- To the same pan (no need to clean it) add chopped onion and garlic, cook for 3 minutes until softened.
- Add diced tomatoes, tomato paste and the remaining 1 tablespoon of cajun seasoning. Cook for 3 more minutes.
- Drain cashews and place them in a blender with 1 1/2 cup of clean water, salt and pepper. Blend until smooth.
- Add cashew cream to the pan and cook stirring until it thickens, will take a few minutes. Taste and add more salt if needed.
- Stir in pasta and chicken.
- Serve immediately with parmesan and parsley on top.
Notes
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons Italian seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
Vegan Cajun Chicken Pasta
Ingredients
- ¾ cup cashews
- 8 ounces fettuccine or your favorite type (220g)
- 2 tablespoons vegan sour cream or unsweetened yogurt
- 4 tablespoons Cajun seasoning divided
- ¾ pound vegan chicken 340g
- 3 tablespoons olive oil
- ½ onion chopped
- 3 cloves garlic minced
- ¾ cup diced tomatoes
- 1 tablespoon tomato paste
- 1 ½ cup water
- ½ teaspoon freshly ground black pepper
- ½ teaspoon salt more to taste, if needed
- ½ cup vegan Parmesan cheese for serving, optional
- chopped parsley for serving
Instructions
- Soak cashews in hot water for 15 minutes.
- Cook pasta according to package instructions until al dente. Drain, rinse with cold water and set aside. Reserve 1/2 cup of cooking water from pasta in case you will want to thin the sauce.
- Add vegan yogurt (or sour cream) and 1 tablespoon of Cajun seasoning to a medium bowl. Stir to combine.
- Add the chicken pieces to the sauce and stir to cover them evenly.
- In a large skillet, heat 2 tablespoons olive oil over medium heat. Add chicken and cook for about 5 minutes until browned. Stir once to get the even crust. Remove to the plate and set aside.
- To the same pan (no need to clean it) add chopped onion and garlic, cook for 3 minutes until softened.
- Add diced tomatoes, tomato paste and the remaining 1 tablespoon of cajun seasoning. Cook for 3 more minutes.
- Drain cashews and place them in a blender with 1 1/2 cup of clean water, salt and pepper. Blend until smooth.
- Add cashew cream to the pan and cook stirring until it thickens, will take a few minutes. Taste and add more salt if needed.
- Stir in pasta and chicken.
- Serve immediately with parmesan and parsley on top.
Notes
- 3 tablespoons paprika
- 2 tablespoons garlic powder
- 2 tablespoons Italian seasoning
- 1 tablespoon cayenne pepper
- 1 tablespoon dried thyme
- 1 tablespoon onion powder
Nutrition
Vegan Cajun Chicken Pasta https://jessicainthekitchen.com/cajun-chicken-pasta/ September 8, 2023
With meaty vegan ground beef, brown rice, three varieties of bell peppers, and plenty of cheese, this stuffed pepper casserole is a satisfying, family-friendly dinner!
I love stuffed peppers for dinner, but some nights I’m just not up for all that stuffing. That’s when I opt for this stuffed pepper casserole, a one-dish dinner that has all the same ingredients of stuffed peppers, but in a single skillet!
This stuffed pepper casserole is a hearty comfort food dinner that cooks the bell peppers with the filling mixture for delicious results, making it an easy dinner option that comes together with minimal effort.
What makes this dish even better is that it’s so versatile! You can make your own unique version of stuffed pepper casserole with whatever ingredients you have on hand. I share some ideas later in this post!
Why You’ll Love This Stuffed Pepper Casserole Recipe
Here’s what makes this stuffed pepper casserole a winner.
- Vegan . Most stuffed pepper casseroles are made with ground beef, but this one is completely plant-based.
- Easy to make . This dish comes together with very little hands-on time, so it’s ideal for busy weeknights. Relax a bit while dinner simmers away on the stovetop!
- Versatile . You can customize this dish to fit your tastes or whatever ingredients you have on hand. Add some mushrooms, spinach, or other vegetables for extra flavour.
- Comforting and delicious . This cozy casserole is packed with savoury flavour and perfect for those chilly nights when you’re craving something filling and satisfying.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Extra-virgin olive oil
- Vegan ground “beef” – Not a fan of store-bought meat substitutes? Use an equivalent amount of crumbled tempeh.
- Onion – Yellow or white are both fine.
- Garlic
- Italian seasoning
- Smoked paprika – I love adding a little smoked paprika to bring some smoky flavour to this dish.
- Ground cumin
- Salt
- Black pepper
- Bell peppers – You’ll need red, green, and yellow. (Orange or purple can be substituted for the red and yellow if you’d like!)
- Diced tomatoes – You’ll need both the tomatoes and their juices.
- Tomato paste
- Brown rice – Don’t use instant or quick-cooking rice; you’ll need regular brown rice for this recipe.
- Water
- Vegan cheese – I use a combination of mozzarella and cheddar.
- Fresh parsley – For garnish and a bit of herbaceous flavour.
How to Make Stuffed Pepper Casserole
Ready for a satisfying comfort food dinner? Here’s what you’ll need to do!
Brown the beef and onion . Warm the oil in a large skillet or Dutch oven set over medium heat, then add the vegan ground beef and onion. Cook, stirring occasionally, until the beef is browned and the onion is softened.
Season . Add the garlic, Italian seasoning, smoked paprika, ground cumin, salt, and black pepper and cook for an additional 2 to 3 minutes, or until the garlic is fragrant.
Add the vegetables . Stir in the diced tomatoes and juices, tomato paste, and peppers.
Simmer . Stir in the brown rice and 2 cups of water, then bring the mixture to a boil. Reduce the heat to low and simmer, covered, for 30 to 35 minutes, or until the rice is tender. Stir occasionally.
Finish . Add the vegan cheese to the top of the casserole and cover the skillet to melt it. Remove from the heat and garnish with parsley before serving.
Tips for Success
Follow these pointers for perfect stuffed pepper casserole:
- Cut the vegetables into even sizes . This will ensure that they all finish cooking at the same time so you don’t end up with larger pieces that are still crunchy!
- Choose a vegan cheese that melts well . Most vegan shreds are formulated for melting, but I especially like Violife shreds, which melt very smoothly.
- Stir often . You’ll need to stir the casserole a few times as it simmers to keep it from sticking to the bottom of the skillet. If the casserole starts to dry out before the rice is fully cooked, add a splash of water or vegetable broth.
Variations
This stuffed pepper casserole is delicious as-is, but there’s also a lot of room to make it your own! Here are some ideas to try:
- Stir baby spinach into the casserole at the end of the cooking time, just before adding the cheese. It will wilt right into the mixture.
- Add sliced mushrooms or diced zucchini with the onion and vegan ground beef.
- Skip the vegan cheese if you’re not a fan and simply stir some nutritional yeast into the casserole for cheesy flavour.
Serving Suggestions
A dollop of vegan sour cream is the perfect finishing touch on your stuffed pepper casserole. You can pair it with a simple side salad to round out your dinner, or serve it alongside garlic bread or vegan naan .
How to Store Leftovers
Store leftover stuffed pepper casserole in an airtight container in the refrigerator for up to 4 days. Reheat leftovers in the microwave or oven until warmed through, or in a skillet over medium-low heat with a splash or water or broth, if needed.
Can I Freeze This Recipe?
Stuffed pepper casserole is freezer-friendly and can be frozen for up to 3 months in an airtight container or zip-top bag. Thaw it in the refrigerator and then reheat according to the instructions above.
More Satisfying Vegan Dinner Ideas
- Spaghetti Squash Lasagna Boats
- Baked Eggplant Parmesan
- Roasted Red Pepper Lentil Pasta
- Vegan Chicken Pot Pie Casserole
- Cauliflower Mac and Cheese
Ingredients
- 1 tablespoon extra virgin olive oil , 13 grams
- 1 pound vegan ground “beef” , 453 grams
- 1 large onion , 160 grams
- 4 cloves garlic , 28 grams
- 1 teaspoon Italian seasoning , 2 grams
- 2 teaspoons smoked paprika , 6 grams
- 1 teaspoon ground cumin , 2 grams
- 1 teaspoon salt , 5 grams
- 1 teaspoon black pepper , 2 grams
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow pepper
- 1 (14.5 oz) can diced tomatoes in their juices , or 411 grams
- 3 tablespoons tomato paste , 60 grams
- 1 cup brown rice , uncooked (180 grams)
- 2 cups water , 480 grams
- 1/2 cup vegan mozzarella cheese , 50 grams
- 1/2 cup vegan cheddar cheese , 50 grams
- 1 tablespoon chopped fresh parsley , 5 grams for serving
Instructions
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the vegan ground “beef” and chopped onion to the skillet. Cook, stirring occasionally, until it starts to brown and crumble, and the onion becomes tender, approximately 5-7 minutes.
- Add minced garlic, Italian seasoning, smoked paprika, ground cumin, salt, and black pepper to the “beef”. Cook for an additional 2-3 minutes until the garlic is fragrant.
- Core and dice the red, green, and yellow bell peppers. Stir in the diced tomatoes (including their juices), tomato paste, and diced peppers. Mix well to combine all the ingredients.
- Add the uncooked brown rice to the skillet, followed by 2 cups of water. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a lid and let it simmer for about 30-35 minutes, or until the rice is tender and cooked through. Stir occasionally to prevent sticking.
- Once the rice is cooked, sprinkle the grated vegan mozzarella and cheddar cheese on top of the mixture. Cover the skillet again with a lid to help the vegan cheese melt better.
- Remove from the stovetop, sprinkle with chopped parsley and serve.
