Description
Enjoy a delicious Vegan Baked Rigatoni with Vegan Lentil Meat Sauce that’s comforting and innovative.
Ingredients
Scale
- 1 lb uncooked rigatoni (or substitute with penne or ziti for a different shape)
- 28 oz jar of pasta sauce (use marinara or tomato basil for varied flavors)
- 1/3 cup dried split red lentils (or 1/4 cup of red lentils mixed with 1/4 cup coarsely chopped walnuts for added texture)
- 1 tbsp balsamic vinegar (this adds a hint of sweetness to balance the sauce)
- 1 tsp Italian seasoning (or mix your favorite dried herbs like basil, oregano, or thyme)
- 2 cloves garlic, minced (fresh garlic elevates the aroma and depth of flavor)
- 2 cups water (needed to cook the lentils and combine the sauce ingredients)
- 7 oz firm tofu (or opt for silken tofu for a creamier consistency)
- 1 tbsp olive oil (this helps in giving a lovely richness to the topping)
- 1/2 tsp garlic powder (to enhance the garlic flavor without the chopping hassle)
- 1/2 tsp miso (or replace with 1 tbsp of nutritional yeast for a cheesy undertone)
- 3/4 tsp salt (adjust to taste for the best flavor balance)
- 1/4 tsp onion powder (it complements the garlic perfectly in the topping)
- 1 tsp lemon juice (this adds brightness to the tofu mixture)
- 1/2 cup water (for achieving the desired creamy texture of the mozzarella)
- 2 tsp flour (used to thicken the tofu mix slightly)
Instructions
- In a 9×13 inch pan, add the uncooked rigatoni, spreading it evenly. Pour in the pasta sauce, lentils, balsamic vinegar, Italian seasoning, and water. Mix everything well, ensuring that the pasta is covered. Adjust with salt if needed.
- Cover the pan with foil and pop it into a preheated oven at 350°F (180°C). Bake for 50 minutes, allowing the flavors to meld beautifully.
- For the tofu mozzarella, blend together the tofu, olive oil, garlic powder, miso (or nutritional yeast), salt, onion powder, lemon juice, water, and flour until smooth. Taste and adjust seasoning as desired. Set this creamy goodness aside.
- After baking, carefully remove the pan from the oven and take off the foil. Pour the tofu mozzarella over the pasta, spreading it evenly. Return to the oven and broil for 3-4 minutes until golden brown and bubbly.
- Drizzle a bit of olive oil on top and sprinkle with pepper flakes for an extra kick. Serve immediately and enjoy this comforting vegan delight!
Notes
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 1 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 12 g
- Protein: 18 g
- Cholesterol: 0 mg
Keywords: Vegan Baked Rigatoni, Lentil Meat Sauce, Vegan Pasta