1 cup dried TVP (rehydrated), browned Impossible meat, or other vegan meat substitute if desired.
Salt and pepper
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).
I must admit that, while I do most of my meal planning on the weekend before I get groceries, there is almost always a day I forgot or I don’t want to make what was scheduled or I didn’t get enough of something.
On those days, the plan is as follows: Open the cabinet and stare inside. Open the fridge and stare inside. Start that process again but this time randomly pull things out and throw them on the counter. Stare at the pile of things for a while and then start prepping some of them, hoping that an idea will emerge.
And that is how this pasta bake was born. It doesn’t look very pretty, because baked pasta, but it tasted wonderful.
3 stalks celery, chopped
1 large sweet onion, diced
3 medium zucchini, diced
5 cloves garlic, minced
1 large can crushed tomato
1 lb wheat pasta
2 cups nutritional yeast flakes
1.5 cups TVP bits
2 cups water
2 T oregano flakes
1 T dried basil
salt and pepper to taste
Cook pasta, al dente. While pasta is cooking, preheat oven to 350*. Mix spices into crushed tomatoes and water. Fold in the yeast flakes and TVP. Gently combine all ingredients, including well-drained pasta.
Place in large baking pan and cook at 350* for about 45 minutes, or until all vegetables are done to taste.
My family loves meatloaf and mashed potato meals, but the vegans tend to gaze sadly at the loaf. I’ve made loafs in the past using prepared vegan meats, but this was my first try for meatloaf from non-prepared ingredients and it came out quite delicious!
1 container extra firm tofu
1/2 cup almonds
1/2 cup TVP crumbles
1/2 cup almonds
1 sleeve wheat saltines (or 1.5 cups wheat bread crumbs)
1/4 cup sundried tomatoes
1/2 tsp chili powder
1/2 tsp turmeric
1/4 cup nutritional yeast
1/2 tsp sea salt
1/2 tsp ground black pepper
4 T olive oil
Food process or blend crackers to a fine powder. Add almonds, TVP, and sundried tomatoes and continue to blend/process until a consistently fine mix. Mix in the spices.
Remove tofu from package and let drain.
Crumble tofu into a bowl and add 2 T olive oil. Mix in the dry ingredients. Combine well.
Press into a loaf pan (this should about 1/2 fill the pan to the top). Spread remaining olive oil over the top.
Cover with foil and bake at 375* for 40-45 minutes. If desired, remove foil and add some ketchup to the top and then return to oven for an additional 5-10 minutes.
Serve with mashed potatoes (use soy or rice milk, vegan butter, and/or vegan cream cheese to blend) or on sandwiches.