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 organic 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 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
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