Description
Try this hearty, comforting and delicious vegan baked ziti for an easy crowd-pleasing meal!
Ingredients
For the Baked Ziti
- 2 tbsp olive oil
- 1 medium onion, sliced (200 g)
- 4 cloves garlic, minced (10 g)
- salt and pepper
- 1 red pepper, sliced (175 g)
- 2 cups cherry tomato, halved (285 g)
- 1 tsp dried oregano
- 1 tsp chilli flakes
- 28 oz can crushed tomato (796 ml)
- 500 g uncooked ziti (or penne)
- 2 tbsp chopped basil
For the Tofu Ricotta
- 350 g package extra-firm tofu, drained
- 1/4 cup nutritional yeast (25 g)
- 1/4 cup fresh lemon juice
- 1 tsp sea salt
- 1 tbsp apple cider vinegar
- 2 cloves garlic or 1 tsp ground garlic
Instructions
- Saute Vegetables: Heat the olive oil in a large pan over medium heat. Add the onion and a pinch of salt and pepper and cook until translucent, roughly 3-4 minutes. Add the garlic and red peppers to the pan and cook for another 2 minutes, stirring often. Start brining a large pot of salted water to boil to cook the pasta.
- Cook Sauce: Add the tomatoes, oregano, chilli flakes and crushed tomato to the pan. Bring the sauce to a simmer and cook for 10 minutes, stirring occasionally.
- Cook Pasta: When the water is fully boiling, cook the pasta according to package instructions. Cook to about 1 minute under al dente since it will finish cooking in the oven. Start preheating the oven when the pasta is nearly ready.
- Make Tofu Ricotta: Add all of the tofu ricotta ingredients to a food processor or high-speed blender and combine until smooth. Alternatively, use a prepared ricotta of choice, either homemade or store-bought.
- Mix Pasta & Sauce: Once pasta is cooked, strain off all water and place back in the pot, add your sauce and mix well. Alternatively, you can mix them right in the baking dish.
- Bake Ziti: Transfer pasta into an approximately 12×8-inch baking dish. Evenly spread pasta in the baking dish then cover with tofu ricotta. Bake 20 minutes at 350 F for 20 minutes, or until the top is golden brown.
- Serve: Let stand for 10 minutes, sprinkle with the chopped basil and fresh-cracked black pepper and enjoy.
Notes
Cheese Options: As an alternative to tofu ricotta, you can pour 1 cup cashew cream over the pasta and sauce then top with shredded vegan mozzarella, use a combination of cheeses on top, such as mozzarella and parmesan or use a store-bought ricotta or other dairy-free cheese you enjoy. This easy almond or cashew parmesan is good for serving.
Storing: Let cool. Tightly wrap or transfer to an airtight container and store in the fridge for up to 5 days. To freeze, tightly wrap or store as individual servings in freezer-safe containers or freezer bags. Thaw then reheat in the microwave or oven at 350 F until heated through.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 392
- Sugar: 6 g
- Sodium: 478 mg
- Fat: 10 g
- Carbohydrates: 72 g
- Fiber: 6 g
- Protein: 20 g