Vegan Baked Ziti

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Great for a cold day!

Ingredients

  • 1 box ziti
  • 1.5 large cans tomato sauce
  • 1 can petite diced tomatoes
  • ½ onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1 bell pepper, diced
  • 1 T Italian seasoning
  • 1 container extra firm tofu
  • 2 T apple cider vinegar
  • 4 T nutritional yeast
  • 1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired.
  • Vegan mozzarella
  • Salt and pepper

Process

Prepare pasta according to directions, very al dente! Rinse in cold water to stop cooking and set aside.

Drain tofu. Place in a large bowl and mash with fork or potato masher until the consistency of cottage cheese or ricotta. Add vinegar, nutritional yeast, and a little salt and fold in. Set aside.

Saute onion, bell pepper, garlic, celery in olive oil until soft. Add tomato sauce, diced tomato, Italian seasoning. Salt and pepper to taste. Bring to a simmer and let simmer 15-20 minutes.

Preheat oven to 350. Add ⅓ of the sauce to the bottom of an 8×13 baking dish. Add a layer of ½ of the pasta. Add tofu mix in scoops and then use a spatula to spread across pan. Add ⅓ of the sauce over the tofu mix. Add the second half of the pasta in an even layer. If using meat substitute, add that here in an even layer. Add remaining sauce and vegan mozzarella.

Cover with lid or foil (I like to spray the foil with vegetable spray so it doesn’t stick to the vegan cheese). Bake for 40 minutes or until everything is hot and cheese is somewhat melted (to the extent that the brand you are using will melt).

Nay-gg Salad – A Vegan Recipe

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Before the summer is over completely, at least in terms of the temperature, how about a refreshing light, but protein packed, salad?

As always, it’s cholesterol free! It’s also gluten free (though just because there isn’t anything in here that should have gluten in it) if served over lettuce mix or on g.f. bread.

IMG_1017webIngredients
1 container extra firm tofu, drained and diced
1/2 onion, diced
2 sticks celery, diced
1/3-1/2 cup vegan mayo
2 T yellow mustard
3-4 T relish
3-4 T nutritional yeast
1 t turmeric
1/2 tsp black salt
salt and pepper to taste

Process

Mash tofu with a fork or potato masher and dice veggies. Mix ingredients. Chill. Eat!

 

Scrumptious Tofu Scramble

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Ingredients

  • One Package of Firm Tofu
  • 1/4 an Onion
  • 1/4 a Red Pepper
  • Handful of Kale
  • Squeeze of Lemon Juice
  • 3 tbsp Nutritional Yeast
  • 1 tsp Cumin
  • 1 tbsp Turmeric
  • 1 tbsp Black Salt
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • Optional: Vegan Cheese

Start by getting excess water out of the tofu and put to the side

Chop up the onion, pepper, and kale

Put kale into a separate bowl and add a squeeze of lemon juice. Massage the kale until soft; should be about a minute

Sauté the onion, pepper, and kale in a pan with some olive oil

Add the spices and then add the crumbled tofu. Cook until the desired consistency. Add a sprinkle of vegan cheese if you want and enjoy.

We prefer this scramble on a toasted roll with some hot sauce.