Vegan Baked Ziti

This recipe is adapted from Vegan.com

14-16 ounces whole grain ziti or penne pasta

16 ounces firm or extra-firm regular tofu

6 tablespoons nutritional yeast flakes

4 teaspoons freshly squeezed lemon juice

Zest of one lemon

2 teaspoons agave nectar

4-6 garlic cloves, minced

2 teaspoons onion powder

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1/2 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

1 cup stemmed and chopped baby spinach

1/2 cup onions, sliced

1/2 cup cremini mushrooms, sliced

1 bell pepper, chopped

2 Italian-style seitan sausages, sliced and quartered into small triangles

2 tablespoons chopped fresh parsley

3 cups bottled marinara sauce

1 package Vegan Gourmet mozzarella cheese, shredded

Cook pasta in boiling water according to directions on package.

Meanwhile, crumble the tofu in a food processor until grainy texture is achieved.  Empty tofu into a large bowl. Add the nutritional yeast flakes, lemon juice, zest, agave nectar, garlic, onion powder, basil, oregano, salt, and pepper. Mix thoroughly. In a pan, saute onions, mushrooms, bell pepper, and seitan until golden.

Preheat the oven to 375 degrees F. Lightly oil a 9-inch square baking pan or casserole dish. Drain the pasta in a colander and add it to the tofu mixture along with the chopped spinach, sautéed vegetables, seitan, and parsley. Stir until well combined.

Place half of the pasta mixture into the prepared pan. Top it with half of the marinara sauce and half of the shredded cheese. Repeat the layering procedure with the remaining ziti, marinara sauce, and cheese. Sprinkle a little additional cheese or nutritional yeast flakes over the top, if desired. Bake for 30 minutes or until heated through and lightly browned around the edges. Serve hot.