Copycat Vegan Recipes: Make Your Favorites at Home

Craving your favorite restaurant dishes, but want to keep things plant-based? You’re not alone!

The world of copycat vegan recipes is booming, and for good reason. Imagine enjoying that creamy, cheesy pasta, a classic burger, or even a rich dessert—all veganized and homemade.

Vegan copycat recipes let you satisfy your cravings, save money, and avoid mystery ingredients—all while keeping your meals compassionate and healthy.

Today, I’m sharing one of my all-time favorite copycat vegan recipes: a decadent, creamy Vegan Cheesy Pasta Bake, inspired by the famous Cheesecake Factory’s pasta dishes. This recipe is loaded with flavor, features a gooey, melty vegan cheese sauce, and is topped with golden, crunchy breadcrumbs.

Whether you’re a long-time vegan, a flexitarian, or just looking to sneak more plants into your week, this dish will win you—and your family—over, bite after bite. Plus, I’ll share tips for customizing it to suit your unique taste buds!

Why You’ll Love This Recipe

• Restaurant-Quality Flavor: Satisfy your cravings for comfort food with a plant-based twist.
• Easy to Make: Simple steps and minimal prep—perfect for busy weeknights or impressing friends.
• Budget-Friendly: Save money by making your favorite dishes at home with wholesome ingredients.
• Family-Approved: Creamy, cheesy, and oh-so-satisfying—kids and adults will ask for seconds!
• Customizable: Swap veggies, add proteins, or tweak the sauce to make it your own.
• 100% Vegan & Dairy-Free: No animals harmed, but all the flavor you crave.

Ingredients

Here’s everything you’ll need for the ultimate vegan cheesy pasta bake. Most items are pantry staples, and you can find plant-based cheese and milk at any major grocery store.

Equipment

• Large pot – for boiling pasta
• Colander – to drain pasta and veggies
• Large skillet or saucepan – for cooking the sauce
• Baking dish (9×13-inch) – for baking the pasta
• Whisk – to ensure a smooth sauce
• Wooden spoon or spatula – for stirring
• Measuring cups and spoons
• Oven mitts

Instructions

1. Preheat your oven to 400°F (200°C). Lightly grease your baking dish with olive oil or vegan butter.
2. Cook the pasta: Bring a large pot of salted water to a boil. Add the penne and cook until al dente, following package instructions (usually about 9-10 minutes). In the last 3 minutes, add the broccoli florets to the boiling water. Drain both pasta and broccoli well, then set aside.
3. Sauté the veggies: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the diced red bell pepper and sauté for 3-4 minutes, until slightly softened. Stir in the minced garlic and cook for another minute, until fragrant. Remove from heat and set aside.
4. Make the vegan cheese sauce: In the same skillet (wipe clean first if needed), melt vegan butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Slowly whisk in the plant milk, ensuring there are no lumps.
5. Add flavor: Stir in nutritional yeast, Dijon mustard, smoked paprika, onion powder, sea salt, and black pepper. Continue whisking until the sauce thickens and becomes creamy (about 5-7 minutes).
6. Add vegan cheese: Lower the heat and stir in 3/4 cup of the vegan shredded cheese. Mix until melted and smooth. Taste and adjust seasoning as needed.
7. Combine everything: Add the drained pasta, broccoli, and sautéed peppers to the cheese sauce. Gently fold until everything is evenly coated.
8. Transfer to baking dish: Pour the mixture into your prepared baking dish. Sprinkle the remaining vegan cheese and the panko breadcrumbs evenly over the top.
9. Bake: Place the dish in the preheated oven and bake for 18-22 minutes, until the top is golden and bubbly.
10. Garnish and serve: Remove from the oven. Let cool for 5 minutes, then sprinkle with fresh parsley. Serve hot and enjoy!

Tips & Variations

• Customize the veggies: Try adding sautéed mushrooms, spinach, peas, or zucchini for extra nutrition, or swap the broccoli for cauliflower.
• Boost the protein: Mix in cooked lentils, chickpeas, or vegan sausage for a heartier meal.
• Switch up the pasta: Use whole-wheat, gluten-free, or even chickpea pasta to suit your dietary needs.
• Make it spicy: Add a pinch of cayenne or red pepper flakes for a kick.
• Gluten-free? Use gluten-free pasta and breadcrumbs, and substitute all-purpose flour with a gluten-free blend or cornstarch.

• “Let the baked pasta rest for a few minutes before serving—this helps the sauce thicken and the flavors meld.”

Nutrition Facts

Here’s an approximate breakdown per serving, assuming the recipe makes 6 servings:

*Nutrition will vary based on brands and substitutions.

Serving Suggestions

• Pair with a crisp salad: Try a tangy lemon vinaigrette or balsamic-dressed greens for a fresh contrast.
• Serve with garlic bread: Vegan garlic bread or Almond Cashew Clusters for a crunchy, nutty side.
• Meal prep: Portion leftovers into containers for easy lunches. The pasta reheats well in the microwave or oven.
• Potluck favorite: This dish travels well and is always a hit at gatherings. Double the recipe for a crowd!
• Make it a feast: Pair with a comforting vegan soup, or explore other vegan mains like All American Chili Recipe Cooking Light or Allens Green Beans Recipe.

Conclusion

There’s something incredibly satisfying about recreating a beloved restaurant dish in your own kitchen, especially when it’s made entirely from wholesome, plant-based ingredients. This Vegan Cheesy Pasta Bake is proof that you never have to sacrifice flavor, texture, or comfort when eating vegan.

With its gooey cheese sauce, tender pasta, and crisp topping, it’s a crowd-pleaser that even non-vegans will love.

Ready to keep exploring? Try more creative vegan recipes like our Air Fryer Granola Recipe for a healthy breakfast, or whip up a batch of 2-Ingredient Guacamole Recipe for a speedy snack.

Remember, the possibilities are endless when it comes to vegan copycat cooking—so let your cravings inspire you, and happy cooking!