Vegan Ziti With Sundried Tomato Cream Recipes

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VEGAN BAKED ZITI



Vegan Baked Ziti image

This vegan baked ziti is delicious, hearty and has two different plant-based cheeses! It's the perfect comfort food that everyone will love.

Provided by Whitney English

Categories     main-dish

Time 45m

Yield 8 servings

Number Of Ingredients 17

1 tablespoon olive oil
1 clove garlic, minced
1 white onion, diced
One 15-ounce can lentils, drained and rinsed
One 24-ounce jar pasta sauce
1 pound whole-wheat ziti or penne, cooked
Chopped basil, for garnish
1 cup raw cashews, soaked in very hot water for 10 minutes then drained
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
1 clove garlic
1/4 to 1/2 teaspoon kosher salt
Vegan Parmesan Cheese:
1/2 cup raw cashews
1/2 cup nutritional yeast
1/2 to 1/4 teaspoon kosher salt

Steps:

  • Prepare the pasta: Preheat the oven to 375 degrees F.
  • Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the lentils and pasta sauce and cook, stirring occasionally, 5 minutes.
  • Meanwhile, make the vegan cheese sauce: Combine all of the ingredients in a high-powered blender and puree until smooth.
  • Make the vegan Parmesan cheese: Combine all of the ingredients in a blender or food processor; pulse until flaky. (See Cook's Note)
  • Combine the cooked pasta with the pasta sauce and toss to coat.
  • Spread half of the pasta in a 9-by-13-inch baking dish, then top with half of the cheese sauce. Repeat with the remaining pasta and cheese sauce. Sprinkle the vegan Parmesan over the top.
  • Bake until the top is slightly golden, about 25 minutes. Sprinkle with chopped basil and serve.

VEGAN BAKED ZITI



Vegan Baked Ziti image

This vegan baked ziti is more than just a pasta bake! It's loaded up with a tomato based vegan ground 'beef' sauce, topped with a rich nut-free vegan cheese sauce and baked to perfection in the oven.

Provided by Alison Andrews

Categories     Main Course

Number Of Ingredients 32

1 cup Textured Vegetable Protein ((92g) also called TVP)
1 cup Vegan Beef Stock ((240ml) or Vegetable Stock)
2 Tablespoons Olive Oil
1 Medium Onion (White, Yellow or Brown, Chopped)
2 Cloves Garlic (Crushed)
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
1/2 teaspoon Cumin
1/2 teaspoon Smoked Paprika
1/4 teaspoon Cayenne Pepper
1/4 teaspoon Liquid Smoke
2 Tablespoons Soy Sauce
1/2 cup Tomato Paste ((130g))
28 ounces Crushed Tomatoes ((800g) or sub Marinara Sauce)
14 ounces Chopped Tomatoes ((400g))
1 Tablespoon Light Brown Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1/2 cup Olive Oil ((120ml) Extra Virgin)
1/2 cup All Purpose Flour ((63g))
6 cups Soy Milk ((1440ml) or other creamy non-dairy milk)
2 Tablespoons Dijon Mustard
3/4 cup Nutritional Yeast ((45g))
1 teaspoon Salt
1/2 teaspoon Ground Black Pepper
2 teaspoons Onion Powder
2 teaspoons Garlic Powder
16 ounces Ziti Noodles ((450g) or Penne)
Fresh Chopped Parsley
Ground Black Pepper

Steps:

  • Add textured vegetable protein (TVP) to a mixing bowl. Pour boiling hot vegan beef stock (or vegetable stock) over the top.
  • Stir it in well with a fork. Leave it to sit for 5-10 minutes.
  • Add chopped onions and olive oil to a pot on medium heat. Sauté until the onions are softened.
  • Add crushed garlic, oregano, thyme, onion powder, garlic powder, cumin, smoked paprika and cayenne pepper and sauté for a minute to toast the spices.
  • Add the prepared textured vegetable protein (TVP), liquid smoke, soy sauce and tomato paste and sauté for 8-10 minutes until browned.
  • Add crushed tomatoes, chopped tomatoes, light brown sugar, salt and ground black pepper and bring to a simmer.
  • Reduce heat and simmer for 10 minutes.
  • Turn off heat and set aside.
  • Add olive oil to a pot or saucepan and turn the heat to medium high.
  • When the oil begins to heat up, add the flour, stirring briskly all the time.
  • Fry the flour in the oil for a bit, stirring vigorously and then add the soy milk all at once and keep stirring vigorously.
  • Continue to stir until the sauce reaches a boil and then keep stirring until it thickens. It will usually start to thicken a few minutes after it has reached boiling point.
  • When the sauce has thickened noticeably, turn off the heat and add dijon mustard, nutritional yeast, salt, ground black pepper, onion powder and garlic powder.
  • Leave it to cool down (it will thicken more as it cools) while you prepare your pasta.
  • Put your pasta on to cook according to package instructions.
  • When it's cooked, drain and rinse.
  • Preheat the oven to 400°F (200°C).
  • Add the cooked pasta to the vegan ground 'beef' sauce and gently mix it in.
  • Add 1 cup of vegan cheese sauce to the pasta and sauce mix and gently mix it in. Transfer the pasta and sauce mix to a 9x13 oven-safe dish and smooth down.
  • Pour all the remaining vegan cheese sauce over the top and spread it evenly across the top of the dish.
  • Place into the oven to bake (uncovered) for 25 minutes until lightly browned on top.
  • Top with fresh chopped parsley and a sprinkle of ground black pepper and serve!

Nutrition Facts : ServingSize 1 Serving, Calories 603 kcal, Carbohydrate 77 g, Protein 25 g, Fat 22 g, SaturatedFat 3 g, Sodium 1133 mg, Fiber 9 g, Sugar 17 g, UnsaturatedFat 17 g

VEGAN BAKED ZITI



Vegan Baked Ziti image

I just kind of threw this together the other night and it turned out to be one of the best pasta dishes I've ever had. And its easy! (Also, to the chef who said soy mozzarella isn't vegan, buy the Follow Your Heart brand, it is. There are several vegan cheeses on the market, you just have to look for them.)

Provided by tendollarwine

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb ziti pasta
1 (14 ounce) package Gimmie Lean sausage flavor
2 (25 1/2 ounce) jars pasta sauce (Muir Glen Tomato Basil is excellent)
1 white onion, finely chopped
3 garlic cloves, minced
1/2 cup fresh basil, coarsely chopped
4 leaves fresh basil, torn
1/2 cup fresh oregano, coarsely chopped
1 cup soy mozzarella cheese, grated
1 tablespoon vegetable oil

Steps:

  • Put a pot of water on to boil.
  • Heat oil in a large pan over medium heat. Put the sausage in the pan and break down into small bite-sized pieces with the edge of a spoon. Sauté until brown.
  • As the sausage is browning, salt the boiling water and add the ziti.
  • Add the garlic and onions to the pan of sausage and cook together until onions are softened. By this time, the pasta should be done.
  • Preheat the oven to 425°F.
  • Drain the pasta, return to the pot, add the sausage and onion mixture, 1 1/2 jars of sauce, 1/2 of the grated cheese and the fresh basil and oregano. Toss well to combine and pour into a 9x13 inch baking dish. Even the mixture out in the pan, cover with the rest of the sauce, scatter the torn basil over the sauce and sprinkle the rest of the cheese on top.
  • Cover the dish with foil and bake for 40 minutes, or until everything is bubbling and the cheese is melted. Remove and let cool for 5-10 minutes before serving.

Nutrition Facts : Calories 495.4, Fat 9.3, SaturatedFat 1.3, Sodium 1164.1, Carbohydrate 87.3, Fiber 4.4, Sugar 23.6, Protein 15.1

VEGAN ZITI WITH SUNDRIED TOMATO CREAM



Vegan Ziti With Sundried Tomato Cream image

Make and share this Vegan Ziti With Sundried Tomato Cream recipe from Food.com.

Provided by januarybride

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ziti pasta
1 cup chopped oil-marinated sun-dried tomato
1 cup firm silken tofu, drained and crumbled
3 garlic cloves, chopped
4 tablespoons chopped fresh basil (may sub 1 T dried basil)
2 tablespoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 (6 ounce) jar marinated artichokes, drained and chopped
2 tablespoons fresh parsley
vegan parmesan cheese (optional)

Steps:

  • Cook the ziti al dente as per the directions on the package.
  • Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency.
  • Drain the pasta and toss with the sauce and artichokes.
  • Sprinkle with the parsley and soy parmesan, if desired.

Nutrition Facts : Calories 552.4, Fat 9.1, SaturatedFat 1.4, Sodium 900.1, Carbohydrate 100.2, Fiber 9.2, Sugar 9.8, Protein 18.4

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