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I love serving something that is warm and comforting to my significant other for a day like valentines’ day. A dish that is great for that is a baked ziti with a few tweaks to make it more nutritious without sacrificing taste. For instance, I replace cows base cheeses with a plant based cheese that has zero cholesterol and half the calories. Lastly, I like using lentil or chickpea based pasta instead of traditional Semolina based pasta because not only because it tends to be lower in calories but it also adds a hit of protein that most eating a mostly plant based diet are desperately searching for.

Vegan Baked Ziti Extended Only

Time required:
1 hr

Note: Nutritional information above has been estimated. Results may vary. Information is provided for convenience and does not constitute professional nutritional advice.

(10 Servings)

  • 16 ounces of dry lentil or chickpea based ziti pasta
  • 1 onion, chopped
  • 16 ounces seitan grounds
  • 2 (26 ounce) jars spaghetti sauce
  • 6 ounces vegan ricotta cheese
  • 1 1/2 cups vegan plain yogurt
  • 6 ounces vegan mozzarella cheese, shredded
  • 2 tablespoons grated Parmesan cheese


  1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
  2. In a large skillet, brown onion and store bought seitan crumble over medium heat. Add spaghetti sauce, and simmer 15 minutes.
  3. Preheat the oven to 350 degrees F (175 degrees C). Layer a 9x13 inch baking dish with vegan butter. Layer as follows: 1/2 of the ziti, vegan ricotta cheese, vegan plain yogurt, 1/2 sauce mixture, remaining ziti, vegan mozzarella cheese and remaining sauce mixture. Top with grated vegan Parmesan cheese.
  4. Bake for 30 minutes in the preheated oven, or until cheeses are melted.
  5. Serve with sauteed kale, broccoli, roasted brussels sprouts or a good salad.

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