In this recipe:


Penne (6 Pack)

$27.99 USD

Sloppy Joe Penne Casserole

 Sloppy Joes are a classic dish and nostalgic for many, bringing to mind fun camp meals or an eagerly requested dinner as a child. This recipe combines all the deliciousness of those childhood memories with a healthy boost from Chickapea pasta. It is gluten-free, vegan, and nut-free, making it a great recipe to share with almost anyone. 


Sloppy Joe Penne Casserole

  • Prep Time:  40 minutes
  • Cook Time: 30 minutes
  • Total Time:  1 hour 10 minutes
  • Course: Dinner
  • Cuisine: Canadian
  • Servings:  6

Worcestershire Sauce Ingredients (Vegan, Gluten-Free):

  • 1 cup apple cider vinegar
  • 1/3 cup tamari
  • 2 ½ Tbsp brown sugar
  • 1 ½ tsp Dijon mustard
  • ½ tsp all spice seasoning
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • 1/8 tsp black pepper

Casserole Ingredients:

  • 1 package Chickapea penne
  • 1 Tbsp salt, (for cooking pasta)
  • 2 Tbsp vegan butter
  • 1 package of vegan, gluten-free veggie ground (350-450g)
  • 3 Tbsp avocado oil
  • 1 medium white onion, diced
  • 3 cloves of garlic, minced
  • 1 red bell pepper, seeded and diced
  • 4 cups plain tomato sauce, (unflavored)
  • 2 Tbsp brown sugar
  • 1/3 cup Worcestershire sauce, (vegan, gluten-free recipe included)
  • 1 Tbsp chili powder, divided (a pinch for cooked noodles)
  • 1 tsp ground cumin
  • 1/8 tsp paprika
  • 1/8 tsp crushed red pepper flakes, to garnish
  • Finishing salt to taste

Worcestershire Sauce Instructions:

  1. Add all ingredients into a small pot with a lid
  2. Whisk the ingredients until the Dijon until it is fully incorporated into the mixture
  3. Cover the mixture with a lid
  4. Cook the mixture on medium-low until it reaches a light simmer
  5. Remove the sauce from the stove and let it return to room temperature

Casserole Instructions:

  1. Heat avocado oil in a large pan over medium heat.
  2. Add onion, garlic, and red bell pepper to the pan, sauté for 5 minutes.
  3. Season with salt and pepper to taste.
  4. Add tomato sauce, brown sugar, Worcestershire sauce, chili powder, ground cumin, and paprika to the pan, stir well until fully incorporated.
  5. Add the veggie ground to the pan and cook for 10 minutes until warmed through, stir regularly to prevent sticking.
  6. Preheat the oven to 400°F.
  7. Meanwhile, prepare Chickapea penne to package specifications, (heat 16 cups of water in a large pot over high heat until boiling. Add pasta and 1 Tbsp of salt to the water, decrease heat to maintain a gentle boil. Stir and cook pasta for 7 minutes).
  8. Drain the pasta and rinse with warm water.
  9. Transfer the pasta to the bottom of a casserole dish and mix with 2 Tbsp vegan butter and a sprinkled pinch of salt and a pinch of chili powder.
  10. Evenly spread the penne into the bottom of the pan.
  11. Top the pasta with the sloppy joe mixture.
  12. Place the casserole pan into the preheated oven and bake for 10 minutes.
  13. Remove the cooked casserole from the oven and sprinkle with chili flakes and finishing salt to taste.
  14. Allow the dish to cool for 3-4 minutes then serve.
  15. Enjoy! 

Recipe Notes:

  • Worcestershire sauce recipe makes roughly 1 ½ cups, only 1/3 cup used in this recipe.
  • Store unused Worcestershire sauce in a sealed jar in the fridge for up to 6 weeks.
  • Serve with bread and butter pickles or dill pickles on the side to enhance the “Sloppy Joe” experience.
  • Gardein beefless ground is a great frozen option for veggie ground that is vegan and gluten-free.