Veganbakedziti Recipes

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

Ingredients

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

Our easy to make Vegan Baked Ziti loaded with fresh vegan tofu ricotta, vegan cashew mozzarella, and savory marinara sauce. Perfect for a family dinner any night of the week.

Provided by pasta-based

Categories Dinner Entree Main Course Pasta

Time 1h5m

Number Of Ingredients 16

Ingredients

1 pound dry ziti pasta
5 cups marinara sauce
14 ounces firm tofu
1/4 cup nutritional yeast
10 fresh basil leaves
3 cloves garlic (peeled)
3 tablespoons lemon juice
2 tablespoons unsweetened almond milk (or other unsweetened plant milk)
1/2 cup raw cashews
1.25 cups water
1/4 cup tapioca starch
2 tablespoons nutritional yeast
2 teaspoons lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

Add all fresh vegan ricotta ingredients to a food processor. Process on high until well-combined and creamy.
In a small saucepan, add raw cashews. Cover with water and bring to a boil over high heat. Once boiling, remove from heat and cover. Let sit for 15 minutes to soak. Drain.
In a blender, add soaked and drained cashews. Add the remaining vegan mozzarella cheese ingredients. Blend until smooth.
Add mixture back to the small saucepan and heat on medium. Stir constantly until the mixture starts to thicken. Keep stirring until smooth. Remove from heat and set aside.
Preheat your oven to 400°F (200°C). Bring a large pot of generously salted water to a boil. Add dry ziti pasta and cook 2 minutes less the package says. Drain the pasta and rinse with cold water. Set aside.
In a large bowl, add ricotta cheese, half of the mozzarella cheese, and 3 cups of marinara sauce. Stir to combine. Add cooked ziti and mix.
Spread 1 cup of marinara sauce on the bottom of a 13x9" baking dish. Add ziti mixture into the baking dish on top of the sauce. Spread the last cup of marinara sauce on top. Dollop the remaining mozzarella cheese on top.
Cover tightly with aluminum foil and bake for 45 minutes, removing the foil in the last 10 minutes. Let cool for 10 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 475 kcal, Carbohydrate 84 g, Protein 16 g, Fat 9 g, SaturatedFat 1 g, Sodium 542 mg, Fiber 6 g, Sugar 13 g

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