Vegan Baked Ziti
This Vegan Baked Ziti recipe is vegan comfort food at its finest. The tangy marinara, hearty tofu ricotta and smoky vegan "cheese" are a flavor sensation. My vegan version is lower in fat and higher in protein than the classic dairy version but has all the same cozy vibes that are perfect for Fall.
Ingredients
- 1 pound ziti
For Sauce
- 1 teaspoon olive oil
- 3 garlic cloves minced
- ½ onion small dice
- 28 oz crushed tomatoes
- 1 cup water
- 1 teaspoon Italian seasoning
- 1 pinch crushed red pepper
- ½ teaspoon salt
- 1 teaspoon maple syrup
- 1 red bell pepper cut in cubes
For Ricotta
- 1 pound extra firm tofu drained and crumbled
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
- 4 slices vegan smoked provolone diced fine
Instructions
- Preheat oven to 375. Cook pasta according to the package directions. Drain and set aside until last step.
Make the sauce
- In a saucepan over medium heat, heat oil. Add the garlic, onion, and pepper and cook for 5 minutes, until toasty. Add the crushed tomatoes, water, Italian seasoning, crushed red pepper, salt and maple syrup and boil. Simmer 5 minutes while you make the ricotta.
Make Ricotta
- In a bowl put the tofu, salt, nutritional yeast, vegan provolone, and Italian seasoning, crumble the tofu and mix all of the ingredients until well combined
Assemble
- In a large oven safe casserole dish, mix the cooked pasta and sauce. I like to make mine very saucy but add sauce to your preferences. Once the pasta is coated with the sauce, crumble the ricotta mixture over pasta and mix it in gently.
- Cover with aluminum foil and bake for 25 minutes at 375 until it is hot in the center.
Nutrition
Calories: 527kcalCarbohydrates: 91gProtein: 24gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 1135mgPotassium: 954mgFiber: 8gSugar: 13gVitamin A: 1106IUVitamin C: 46mgCalcium: 136mgIron: 5mg
Tried this recipe?Let us know how it was!