Veganism is something that Mister and I are both currently exploring. We are meat lovers at heart, but from time to time I find an amazing vegan recipe that I have to try (and Mister is typically my guinea pig). Plus a good friend of ours is vegan, which provides even more opportunities to create some of these dairy and egg-free dishes.
Mister whipped this up for our last potluck and it turned out really good. We took the leftovers and baked them with layers of leftover marinara sauce and mozzarella cheese as well. Simply use vegan mozz if you’d like to do the same (which, I highly recommend).
This puppy made a ton of leftovers for us! Great to make on the weekend to enjoy for lunch for the next few days.
Ingredients
- 1 pound box of ziti (regular or whole wheat)
- 1 cup chopped oil-marinated sun-dried tomatoes
- 1 cup firm silken tofu, drained, pressed and cut into small chunks
- 3 cloves garlic, chopped
- 4 tablespoons chopped basil (or 1 tablespoon dried basil)
- 2 tablespoons balsamic vinegar
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 1 small can marinated artichokes, drained and chopped
- 2 tablespoons fresh parsley
- soy parmesan (optional)
Directions
- Cook the ziti al dente. 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.
Recipe adapted from 366 Simply Delicious Dairy-Free Recipes by Robin Robertson.
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Hello! My name is Nicole. I'm a blogger, a sports fan and a bacon activist. When I'm not making a huge mess in the kitchen, I am leaving my mark outside or gaming with my Mister. Read more...
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This was good stuff!
Ed did a great job!
He really did. I’m so proud!
[...] Today’s entrée was inspired by a can of artichoke hearts leftover from Mister’s Vegan Baked Ziti dish. I originally saw this recipe on Kate’s Framed Cooks blog and mentally bookmarked [...]