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).
1 small can marinated artichokes, drained and chopped
2 tablespoons fresh parsley
soy parmesan (optional)
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.