Vegan Baked Ziti

Vegan Baked Ziti Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes

👩‍🍳Cook Time: 20 minutes

Ingredients

Vegan Ground 'Beef'

▢ 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

▢ ½ teaspoon Cumin

▢ ½ teaspoon Smoked Paprika

▢ ¼ teaspoon Cayenne Pepper

▢ ¼ teaspoon Liquid Smoke

▢ 2 Tablespoons Soy Sauce

▢ ½ cup Tomato Paste (130g)

▢ 28 ounces Crushed Tomatoes (800g) or sub Marinara Sauce

▢ 14 ounces Chopped Tomatoes (400g)

▢ 1 Tablespoon Light Brown Sugar

▢ ¼ teaspoon Salt

▢ ¼ teaspoon Ground Black Pepper

Vegan Cheese Sauce:

▢ ½ cup Olive Oil (120ml) Extra Virgin

▢ ½ cup All Purpose Flour (63g)

▢ 6 cups Soy Milk (1440ml) or other creamy non-dairy milk

▢ 2 Tablespoons Dijon Mustard

▢ ¾ cup Nutritional Yeast (45g)

▢ 1 teaspoon Salt

▢ ½ teaspoon Ground Black Pepper

▢ 2 teaspoons Onion Powder

▢ 2 teaspoons Garlic Powder

Pasta:

▢ 16 ounces Ziti Noodles (450g) or Penne

Serving:

▢ Fresh Chopped Parsley

▢ Ground Black Pepper

Instructions

1Add textured vegetable protein (TVP) to a mixing bowl. Pour boiling hot vegan beef stock (or vegetable stock) over the top.

2Stir it in well with a fork. Leave it to sit for 5-10 minutes.

3Add chopped onions and olive oil to a pot on medium heat. Sauté until the onions are softened.

4Add crushed garlic, oregano, thyme, onion powder, garlic powder, cumin, smoked paprika and cayenne pepper and sauté for a minute to toast the spices.

5Add the prepared textured vegetable protein (TVP), liquid smoke, soy sauce and tomato paste and sauté for 8-10 minutes until browned.

6Add crushed tomatoes, chopped tomatoes, light brown sugar, salt and ground black pepper and bring to a simmer.

7Reduce heat and simmer for 10 minutes.

8Turn off heat and set aside.

9Add olive oil to a pot or saucepan and turn the heat to medium high.

10When the oil begins to heat up, add the flour, stirring briskly all the time.

11Fry the flour in the oil for a bit, stirring vigorously and then add the soy milk all at once and keep stirring vigorously.

12Continue 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.

13When the sauce has thickened noticeably, turn off the heat and add dijon mustard, nutritional yeast, salt, ground black pepper, onion powder and garlic powder.

14Leave it to cool down (it will thicken more as it cools) while you prepare your pasta.

15Put your pasta on to cook according to package instructions.

16When it's cooked, drain and rinse.

17Preheat the oven to 400°F (200°C).

18Add the cooked pasta to the vegan ground 'beef' sauce and gently mix it in.

19Add 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 9×13 oven-safe dish and smooth down.

20Pour all the remaining vegan cheese sauce over the top and spread it evenly across the top of the dish.

21Place into the oven to bake (uncovered) for 25 minutes until lightly browned on top.

22Top with fresh chopped parsley and a sprinkle of ground black pepper and serve!

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