Ingredients (use vegan versions):
- 1 lb. whole wheat ziti, cooked and drained
- Ricotta:
- 1 pkg. firm or extra firm regular tofu
- appx. 1/2 cup shredded vegan mozzarella
- 1/4 cup parsley, rinsed and chopped fine
- 1/2 teaspoon salt
- Sauce:
- 1 jar vegan tomato sauce (about 3 cups if using your own)
- 3/4 cup vegan ground "beef" (optional)
- 1 small onion
- Topping:
- 1/4 vegan breadcrumbs, optional
- 1/4 cup shredded vegan mozzarella
Directions:
Preheat oven to 350.
Cook the ziti according to directions;
drain well and return to cooking pot.
"Ricotta":
Blend tofu in a blender or food
processor until completely smooth;
remove to large mixing bowl. Add
parsley, salt, and 1/2 cup of the
shredded cheese. Mix well with a
spoon.
Sauce:
Meanwhile, chop the onion and sautee
in a deep pan (if you're using some
vegan ground beef, add it now and
allow to brown slightly; I prefer
Gimme Lean). Add jar of sauce and
simmer for a few minutes, just to let
the flavors combine, and to allow the
ground beef to break up, if you're
using it.
Once it's warmed through, add about
1/3 of the sauce to the ziti, and then
mix in the tofu "ricotta." Stir it in
well -- the ziti should be coated with
the tofu mixture, and kind of "pink"
from the sauce. Place ziti in a
casserole dish, top with the remaining
sauce & shredded cheese. If you like,
you can top it all off with some
italian breadcrumbs (breadcrumbs mixed
with a tiny bit of oregano, basil, and
garlic powder). If you have a lid for
your casserole dish, put it on;
otherwise, use a little aluminum foil
over the top. Bake for about 35-45
minutes, until bubbly; then remove the
lid or tin foil and bake for an extra
5-10 minutes, until the vegan cheese /
breadcrumb topping is nice and golden
brown.
Serve with a salad of wilted
bitter greens and some crusty vegan bread.
Serves: 4
Preparation time: 1 hr.
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