This is just like potpie, but without the fuss of a pie crust. Bonus: there are noodles in this casserole that you don’t get in traditional potpie. Your family will go crazy for this dish.

Potpie Noodle Casserole [Vegan]





For the Pot Pie Noodles:

  • 8 ounces (225 g) rotini or other medium shape pasta, such as rigatoni
  • 2 tablespoons (28 ml) olive oil
  • 1 yellow onion, diced
  • 2 ribs celery, diced
  • 2 tablespoons (16 g) all-purpose flour (see Note)
  • 1 tablespoon (6 g) Italian seasoning
  • 3 tablespoons (45 ml) tamari, coconut aminos, or soy sauce
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 cups (475 ml) low-sodium vegetable broth
  • 1 package (16 ounces, or 455 g) frozen mixed vegetables (corn, peas, carrots, and green beans)
  • 1 cup (235 ml) cashew milk or other creamy nondairy milk (such as lite coconut or unsweetened soy)
  • 2 tablespoons (8 g) nutritional yeast (optional)

For the Garlic Breadcrumbs:

  • 1/4 cup (13 g) panko bread crumbs or regular bread crumbs
  • 1/4 cup (15 g) nutritional yeast or more bread crumbs
  • 1 teaspoon granulated garlic powder
  • 1 tablespoon (15 g) melted butter or coconut oil


For the Potpie Noodles:

  1. Cook the rotini to al dente, according to package directions. Drain and set aside.
  2. Preheat the oven to 350°F (180°C, or gas mark 4).
  3. Meanwhile, heat the olive oil over medium heat in a large, deep skillet. Add the onion and celery. Sauté for 5 to 6 minutes until softened and the onion is translucent. Add the flour and stir until combined and no flour is visible. Add the Italian seasoning, tamari, salt, and pepper and stir to combine.
  4. Slowly pour in the vegetable broth, whisking continuously to ensure a smooth sauce. Add the mixed vegetables, cashew milk, and nutritional yeast, if using. Stir to combine, bring to a simmer, and cook for a few minutes to thicken. Add the cooked rotini and stir again to combine. Transfer the mixture to a 9- × 13-inch (23 × 33 cm) baking dish.

For the Garlic Bread Crumbs:

  1. In a small bowl, stir together the panko bread crumbs, nutritional yeast, and garlic powder. Pour the melted butter over the bread crumb mixture while stirring to moisten thoroughly.
  2. Sprinkle the Garlic Bread Crumbs over the top of the casserole. Bake for 20 to 25 minutes until the bread crumbs are toasted and the sauce is thick and bubbly.


Use brown rice flour or a gluten-free flour blend instead of all-purpose flour for a gluten-free option. Feel free to add a 15-ounce (425 g) can of drained and rinsed chickpeas for added protein.