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! It’s also called Timpana in Maltese.

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!

• 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

• 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