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!
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. 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 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.
- 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.
- 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
Enjoy friends! If you make this timpano recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Timpano
This vegan timpano recipe is perfect for the holidays! It’s loaded with pasta, veggies, and plant-based cheese, all baked in a pastry crust.
Ingredients
For the Dough:
- 2 ½ cups all-purpose flour, 300g
- ¾ cup silken tofu, (pureed and measured), 180ml
- 3 tablespoon olive oil
- ¼ cup water, 60ml
- 1 teaspoon salt
- ¼ teaspoon turmeric, optional, for colour
For the Filling:
- 16 ounces pasta, (penne or rigatoni), 450g
- 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
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.
Calories: 597kcal, Carbohydrates: 89g, Protein: 19g, Fat: 18g, Saturated Fat: 3g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 911mg, Potassium: 755mg, Fiber: 7g, Sugar: 8g, Vitamin A: 1804IU, Vitamin C: 29mg, Calcium: 90mg, Iron: 5mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
