You guys know how much I love cheap, easy, yet tasty vegan recipes. I just so happen to be stuck at my house today (my car is kaput, a lady completely ran a stop sign and T-boned me. *sigh) so I decided to write a blog! :)

This is SO good, and its an awesome replacement for a classic (not to mention, fattening) lasagna recipe. There are a few different ways you can make this ‘yours’. I’ll make some optional side notes in here to get you started.

Ok, lets get this show on the road! (I feel like that was a bad pun…My poor car…)

Ingredients:

12 oz Ziti

3 1/2 cups Marinara Sauce

1 lb Extra Firm Tofu

3 tbl Nutritional Yeast (optional, but recommended)

3/4 cup Fresh parsley, minced

Dried Basil, Oregano, Salt, and Pepper

1. Ziti: Bring a large pot of salted water to a boil and cook the Ziti over medium heat for about 10 minutes (until dente). Drain and return it to the pot. Add 2 cups of the marinara sauce and mix.

Optional: When boiling the Ziti add at least a 1/2 cup of vegetable broth to the water to amp up the flavor. Its a great addition (you can even go as far as cooking it entirely in broth instead of water). Also, when I salt my water (salting is unneeded if you’re using broth) I use garlic salt. yum :)

2. Tofu: Drain and crumble into a large bowl. Then mix in the yeast, parsley, basil (~1 1/2 tsp), oregano (~3/4 tsp), salt, and pepper (Add to taste).

-optional- Add a little minced garlic, if you’re into that

3. Mix and Bake: Spread a thin layer of the marinara on the bottom of a lightly oiled casserole pan. Add half of the pasta mixture, top with the tofu, and toss on the other half of the pasta. Add whatever you have left of the marinara on top.

Cover tightly with foil and bake until hot (~45 minutes). Serve hot.

When I did this I just mixed the tofu mixture with the first half of the pasta+marinara mixture. Its not quite as pretty, but its good :)

If you wanna splurge a little add some shredded vegan mozzarella on top. I would have but I can’t drive out to go get some at the moment… :(

This dish costs less than $1.50 per serving to make, and it’s pretty damn good. :)

Ingredents:

1/2 cup Green Lentils

1 Medium Butternut Squash (peeled, halved, seeded)

Olive Oil

1/2 cup minced Yellow Onion

4 Garlic Cloves, minced

1 (14oz) can Diced Tomatoes

Arugula (optional, if you’re feeling classy)

Vegetable Stock

Linguine

What to do:

1. [Lentils]

Poor some of the Vegetable broth in a small sauce pan (you can add some water if you need to stretch it) and bring to a boil. Once you have it boiling poor in your 1/2 cup of lentils, let the water return to a boil, reduce the heat and simmer (covered) for about 45 minutes. Drain, set aside.

2. [Squash]

Go ahead and preheat oven to 400F. Cut your squash into 1/2 inch squares and spread them in a baking pan (or cooking tray). Drizzle with a little olive oil and salt and pepper to taste, mix together well and roast until tender (about 30 minutes), turning half way through.

3. [Sauce]

In a large Skillet heat oil over medium heat. Add the onion, cover the pan, and cook until tender (about 5 minutes). Next comes the garlic, stir it in and give it a good 30 seconds before adding the tomatoes and lentils. Add a cup of vegetable broth (+ 2 tbl sage, if you have some), and simmer for 5 minutes.
Toss in the roasted squash and keep the mixture warm over low heat. Add vegetable broth as needed if you want a more sauce-like texture.

If you really want to be luxurious add 2 to 3 cups of chopped arugula then you add the garlic. It’s not necessary, but it is nice. I added a few small hand fulls myself.

4. [Linguine]

hum. Cook some noodles. (12 oz.) Add whatever you have left in vegetable broth to the water when boiling.

Drain the noodles and gently toss in the lentil-squash mixture. and done!