Vegan Baked Ziti
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 304
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 43
- Dietary Fiber
- 8
- Sugar
- 6
- Protein
- 16
- Cholesterol
- 1
- Sodium
- 330
- Total: 45 min
- Active: 20 min
Ingredients
Pasta:
1 tablespoon olive oil
1 clove garlic, minced
1 white onion, diced
One 15-ounce can lentils, drained and rinsed
One 24-ounce jar pasta sauce
1 pound whole-wheat ziti or penne, cooked
Chopped basil, for garnish
Vegan Cheese Sauce:
1 cup raw cashews, soaked in very hot water for 10 minutes then drained
1/2 cup water
2 tablespoons fresh lemon juice
1 tablespoon nutritional yeast
1 clove garlic
1/4 to 1/2 teaspoon kosher salt
Vegan Parmesan Cheese:
1/2 cup raw cashews
1/2 cup nutritional yeast
1/2 to 1/4 teaspoon kosher salt
Directions
- Prepare the pasta: Preheat the oven to 375 degrees F.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and onions and cook, stirring occasionally, until the onions are softened, 3 to 5 minutes. Add the lentils and pasta sauce and cook, stirring occasionally, 5 minutes.
- Meanwhile, make the vegan cheese sauce: Combine all of the ingredients in a high-powered blender and puree until smooth.
- Make the vegan Parmesan cheese: Combine all of the ingredients in a blender or food processor; pulse until flaky. (See Cook's Note)
- Combine the cooked pasta with the pasta sauce and toss to coat.
- Spread half of the pasta in a 9-by-13-inch baking dish, then top with half of the cheese sauce. Repeat with the remaining pasta and cheese sauce. Sprinkle the vegan Parmesan over the top.
- Bake until the top is slightly golden, about 25 minutes. Sprinkle with chopped basil and serve.
Cook’s Note
You can make the vegan Parmesan ahead and refrigerate in an airtight container for up to 6 months.