Vegan & Gluten Free Baked Ziti

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We have pasta night at least once a week at our house, and this savory vegan and gluten free baked ziti tops the list. This easy dinner is perfect for busy fall weeknights and is more than enough to feed a large family or to have leftovers. With hearty marinara and creamy vegan cheese, this yummy comfort food is sure to be a family favorite at your house as well. 

Ingredients

• Gluten Free Pasta:  Any gluten free pasta works. I usually choose penne or rotini pasta made with chickpeas for extra protein.
• Vegan meat alternative: I use Impossible Meat (this can also be skipped in Plantbased meat weirds you out).
• Garlic: Minced or fresh is fine.
• Extra Firm Tofu: pressed and excess water removed.
• Cashews: raw and unsalted
• Italian seasoning
• Nutritional yeast: This gives your “ricotta its “cheese” flavor.
• Marinara Sauce: Verify on the ingredient label there is no dairy.
• Vegan Cheese Shreds or Liquid vegan mozzarella cheese

How to Make Vegan and Gluten Free Baked Ziti

To start, preheat your oven to 350° F. While your oven is preheating, bring 2-3 cups water to a boil and add in cashews. Let the cashews soak and soften in the water for a minimum of 10 minutes. Meanwhile, press your tofu to remove excess water. After the cashews are softened, add tofu, drained cashews, nutritional yeast, and Italian seasoning to food processor. Pulse/blend until smooth and it resembles ricotta cheese consistancy. In a large sauté pan, brown your vegan meat alternative with garlic until cooked through. Bring a large pot of water to boil and cook pasta according to package directions, stirring occasionally. Drain pasta and stir together with vegan meat alternative and marinara sauce. Prepare a 9 x 13 pan with cooking oil and pour in one layer of pasta. Top with vegan ricotta cheese followed by another layer of pasta. Finish by topping with vegan cheese mozzarella style shreds or vegan cheese liquid such as liquid vegan pizza mozzarella. Let bake for 20-25 minutes and enjoy!

Vegan and Gluten Free Baked Ziti

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Course Main Course

Equipment

• food processor

Ingredients

  

• (2) 8 oz  boxes gluten free pasta Penne or rotini is fine.
• 12 oz vegan meat alternative ex. impossible meat
• 2 tsp minced garlic or 2 fresh cloves
• 14 oz. extra firm tofu  pressed and cubed
• 1 cup cashews raw and unsalted
• 1 Tbsp Italian seasoning
• 1/2 cup nutritional yeast
• (2) 24 oz. marinara sauce
• 8 oz. vegan mozzarella shreds or liquid vegan mozzarella

Instructions

 

• preheat your oven to 350° F
• bring 2-3 cups water to a boil and add in cashews.  
• Let the cashews soak and soften in the water for a minimum of 10 minutes. 
• press your tofu to remove excess water. 
• After the cashews are softened, add tofu, drained cashews, nutritional yeast, and Italian seasoning to food processor.  Pulse/blend until smooth and it resembles ricotta cheese consistency.
• In a large sauté pan, brown your vegan meat alternative with garlic until cooked through. 
• Bring a large pot of water to boil and cook pasta according to package directions, stirring occasionally.
•  Drain pasta and stir together with vegan meat alternative and marinara sauce. 
• Prepare a 9 x 13 pan with cooking oil and pour in one layer of pasta.
• Top with vegan ricotta cheese followed by another layer of pasta.  
• Finish by topping with vegan cheese mozzarella style shreds or vegan cheese liquid such as liquid vegan pizza mozzarella.
• Let bake for 20-25 minutes or until heated through and enjoy!