This is a classic dish in our family. It is usually made with ricotta and ground beef topped with lots of cheese. This is my veganized version of this classic dish. It's just as hearty and delicious as the original & perfect for serving at family dinners because no will know it's vegan!
Looking for more great vegan pasta ideas? Try my Hearty Vegan Spaghetti, Kale Stuffed Eggplant Parm, Chipotle Mac-N-Cheeze with Smokey Lentils, Baked Spinach and Artichoke PAsta, Cheezy Butternut Macaroni, & Lemon Garlic Spaghetti with Tempeh
Tofu ricotta :
1 (14 oz) tofu, do not press
2 Tbsp nutritional yeast
4 cloves garlic, pressed
3 Tbsp. Olive oil
1 tsp. Italian seasoning
1 tsp. Salt
1 tsp. lemon juice
1/4 cup plant milk
1 (13 oz ) Gardein beefless crumbles *
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp cumin
32 oz. Pasta sauce
1 (16oz ) ziti pasta
Cheddar and mozzarella style vegan cheese
Preheat oven to 400°.
Bring a large pot of salted water to a rolling boil. Add pasta. Boil about 8 minutes. (Pasta should be slightly under cooked). Drain well.
Cook beefless crumbles, garlic powder, onion powder and cumin with a little olive oil over medium high heat until browned.
Reduce heat to low.
Stir sauce into the beefless crumbles.
Cover your sauce and simmer while you make your "ricotta".
Combine all ingredients for tofu ricotta in in a mixibg bowl. Smash and mix together well, until smooth.
Pour beefless sauce and ricotta over pasta. Mix well.
Pour into a greased 11x13 casserole dish. Top with vegan cheeses. Bake 25 minutes.
Makes 6 servings