🥗 VeganGenius Chef
Vegan Baked Ziti with Beyond Meat and Normandy Vegetables

← Browse all recipes

Vegan Baked Ziti with Beyond Meat and Normandy Vegetables

A hearty and comforting vegan baked ziti casserole featuring homemade tofu-ricotta, savory Beyond Meat tomato sauce, organic Normandy vegetables, and a melty vegan mozzarella cheese layer on top.

  • Prep 30m
  • Cook 45m
  • Serves 8
  • By Adam Schoen
Save to your cookbook Save to Pinterest

Ingredients

Dry

  • 16 oz Ziti or Penne pasta
  • 0.25 cup Nutritional yeast
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Dried oregano
  • 1 tsp Dried basil
  • 1.5 tsp Salt
  • 0.5 tsp Black pepper

Other

  • 16 oz Normandy Organic Vegetables blend (broccoli, cauliflower, carrots; thawed and roughly chopped)
  • 2 cup Vegan mozzarella shreds (or a vegan 3-5 cheese blend)
  • 0.25 cup Fresh parsley (chopped, for garnish)

Wet

  • 14 oz Firm tofu (drained and pressed)
  • 2 Tbsp Lemon juice
  • 2 Tbsp Olive oil
  • 16 oz Beyond Meat plant-based ground
  • 48 oz Tomato sauce or marinara
  • 0.25 cup Unsweetened plant milk

Method

  1. 1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. 2. Boil a large pot of salted water. Cook the ziti or penne pasta according to the package directions until al dente. Drain and set aside.
  3. 3. In a large skillet over medium-high heat, add 1 tablespoon of olive oil and the Beyond Meat ground. Cook until browned, breaking it apart with a spatula.
  4. 4. Pour the tomato marinara sauce into the skillet with the cooked Beyond Meat. Stir well, reduce heat to low, and let it simmer for 10 minutes.
  5. 5. While the sauce is simmering, make the tofu ricotta. In a food processor, combine the firm tofu, nutritional yeast, lemon juice, 1 tablespoon of olive oil, plant milk, garlic powder, onion powder, salt, and pepper. Pulse until it reaches a ricotta-like consistency.
  6. 6. Steam or quickly sauté the Normandy Organic Vegetables until tender-crisp. Roughly chop any large pieces of broccoli or cauliflower.
  7. 7. In a large mixing bowl, combine the cooked pasta, the Beyond Meat tomato sauce, the tofu ricotta, and the Normandy vegetables. Gently fold everything together until evenly mixed.
  8. 8. Transfer the mixture to the prepared baking dish, spreading it out into an even layer.
  9. 9. Top the casserole evenly with the vegan mozzarella cheese shreds (or vegan cheese blend).
  10. 10. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is melted and bubbly.
  11. 11. Let the casserole cool for 10 minutes before garnishing with fresh chopped parsley and serving.

Chef's notes

For a browner cheese top, broil for 2-3 minutes at the very end of baking, watching closely so the vegan cheese doesn't burn.

vegan casserole pasta beyond meat tofu ricotta dinner comfort food