Ingredients
Units
Scale
- (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!
- Category: Main Course