Vegan Ziti With Sundried Tomato Cream Food

VEGAN BAKED ZITI

Steps:

• Add textured vegetable protein (TVP) to a mixing bowl. Pour boiling hot vegan beef stock (or vegetable stock) over the top.
• Stir it in well with a fork. Leave it to sit for 5-10 minutes.
• Add chopped onions and olive oil to a pot on medium heat. Sauté until the onions are softened.
• Add crushed garlic, oregano, thyme, onion powder, garlic powder, cumin, smoked paprika and cayenne pepper and sauté for a minute to toast the spices.
• Add the prepared textured vegetable protein (TVP), liquid smoke, soy sauce and tomato paste and sauté for 8-10 minutes until browned.
• Add crushed tomatoes, chopped tomatoes, light brown sugar, salt and ground black pepper and bring to a simmer.
• Reduce heat and simmer for 10 minutes.
• Turn off heat and set aside.
• Add olive oil to a pot or saucepan and turn the heat to medium high.
• When the oil begins to heat up, add the flour, stirring briskly all the time.
• Fry the flour in the oil for a bit, stirring vigorously and then add the soy milk all at once and keep stirring vigorously.
• Continue to stir until the sauce reaches a boil and then keep stirring until it thickens. It will usually start to thicken a few minutes after it has reached boiling point.
• When the sauce has thickened noticeably, turn off the heat and add dijon mustard, nutritional yeast, salt, ground black pepper, onion powder and garlic powder.
• Leave it to cool down (it will thicken more as it cools) while you prepare your pasta.
• Put your pasta on to cook according to package instructions.
• When it's cooked, drain and rinse.
• Preheat the oven to 400°F (200°C).
• Add the cooked pasta to the vegan ground 'beef' sauce and gently mix it in.
• Add 1 cup of vegan cheese sauce to the pasta and sauce mix and gently mix it in. Transfer the pasta and sauce mix to a 9x13 oven-safe dish and smooth down.
• Pour all the remaining vegan cheese sauce over the top and spread it evenly across the top of the dish.
• Place into the oven to bake (uncovered) for 25 minutes until lightly browned on top.
• Top with fresh chopped parsley and a sprinkle of ground black pepper and serve!

PASTA WITH SPICY SUN-DRIED-TOMATO CREAM SAUCE

Steps:

• Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in 1/2 cup basil and simmer 1 minute longer.
• Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3/4 cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and 1/2 cup basil and toss to coat. Add enough reserved cooking liquid to pasta to moisten if dry. Season with salt and pepper.

VEGAN ZITI WITH SUNDRIED TOMATO CREAM

Steps:

• Cook the ziti al dente as per the directions on the package.
• Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper, and olive oil. Process to a smooth consistency.
• Drain the pasta and toss with the sauce and artichokes.
• Sprinkle with the parsley and soy parmesan, if desired.