The Vegan Timpano!

The Vegan Timpano!

You know those mornings where you wake up at 4:00 a.m., jump out of bed, and think to yourself, “I sure would like to spend the next 17 hours making dinner”? Well, I’ve got just the recipe for you!

All kidding aside, this is without a doubt the single most epic recipe in the history of One Ingredient Chef. If you’ve seen the movie, The Big Night, you are certainly familiar with Timpano (YouTube clip). If not, it is traditionally a giant shell of pasta filled with layers of ricotta stuffed pasta, sausage, eggs, and marinara.

So when I asked my friend / One Ingredient Sous Chef (Hannah Madigan, @theplantbasedjetsetter) what she wanted to make, of course it was her idea to create the world’s first vegan timpano. It’s every bit as incredible as you can imagine.

There are basically 4 parts to making this dish: marinara sauce, chickpea-based ricotta stuffed pasta, eggplant and tempeh “sausage”, and the homemade pasta shell. The recipe below is broken down into each section, with a final part on assembling and baking everything. Yes, it’s time consuming, but the rewards of making (and enjoying) your very own timpano can’t be overstated. Give it a shot:

1. The Marinara

You’re welcome to use any type of marinara sauce you’d like here. If you have an old family recipe, go for it. If you’re in a pinch, you can even use sauce from a jar. For this, I just used a simple, tasty marinara recipe that goes like this:

Marinara Sauce:


  • 3 small shallots
  • 1 tablespoon olive oil
  • 2 (15 oz) cans diced tomatoes
  • 2-3 tablespoons tomato paste
  • 1/4 cup chopped basil
  • 2 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/3 cup white wine
Read the whole recipe on One Ingredient Chef