This Easy Vegan Garlic Pasta is a creamy, garlic pasta, covered in red sauce and dripping with delicious vegan cheese. It's easy to make and healthy too! We love to serve this on a Friday night and enjoy leftovers for the week. It's fancy enough to share as a family dinner, but simple enough so you can enjoy your guests too!
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Meatless Baked Ziti

This Meatless Baked Ziti is a creamy, sauce-filled pasta dish, and it's easy to make for a Tuesday night dinner, but yet dressy enough for company!
Course Main Course
Cuisine Italian
Keyword Meatless Baked Ziti, Vegan Baked Ziti
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings 12
Calories 316kcal
Author Marly

Ingredients

  • 1 box ziti pasta
  • 2 tablespoons olive oil
  • 1 small yellow onion , peeled and roughly chopped
  • 2 cloves garlic , peeled and roughly chopped
  • 2 cups extra firm tofu , cut into cubes
  • 12 slices vegan provolone cheese*
  • 1 tablespoon mild miso paste
  • ¼ cup fresh basil chopped (or 1 teaspoon dried)
  • 3 cups marinara sauce look at the ingredients and make sure it's vegan
  • 2 cups veggie crumbles
  • 1 cup vegan mozzarella shreds

Instructions

  • Heat your oven to 375F. Spray the inside (bottom and sides) of a 9X13 baking dish with vegetable cooking spray.
  • Follow the directions on the box to cook the pasta.
  • In the meantime, add the olive oil, onion, garlic, tofu, and miso paste to a food processor. Pulse until smooth. Add half of the provolone slices and the fresh basil and pulse again. It's ok to leave bits of the cheese and basil showing in this sauce.  
  • In a bowl combine the marina sauce and veggie crumbles. Stir to combine. 
  • By now your pasta should be done. Add to a colander and drain excess liquid. Run some cold water over the pasta to stop the cooking process. Return it to the pan it was cooked in and add the vegan ricotta mixture. Stir gently, until all the pasta is coated.
  • Pour half of the pasta into the prepared baking dish. Top with half of the veggie crumble infused marinara sauce. Top that with remaining slices of the vegan provolone cheese. Then follow with remaining pasta, followed by the mozzarella.
  • Cover the dish with foil and place the baking dish in your heated oven and bake for 20 minutes, until the cheese is melted. 
  • Remove the foil and return to the oven and bake for another 5 - 10 minutes, until the edges of the pasta are golden brown. Remove from the oven and set aside to cool for 10 minutes or so. 
  • Add additional chopped basil leaves for garnish. Serve warm.
  • Refrigerate leftovers in sealed containers for up to 5 days or transfer leftovers to freezer friendly containers and freeze for up to 2 months.

Notes

*I can find vegan provolone cheese slices (Follow Your Heart brand) at Sprouts and Natural Grocers and other health food stores. 

Nutrition

Calories: 316kcal | Carbohydrates: 41g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Sodium: 754mg | Potassium: 387mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5.8% | Vitamin C: 6% | Calcium: 5.3% | Iron: 15.3%