Connect the Dots Ginger | Becky Allen: Good Eats- Vegan Baked Ziti

Monday, November 18, 2013

Good Eats- Vegan Baked Ziti

First off, we are not vegans, or vegetarians. We are carnivores. We like our meat in this house, but every now and then I will throw in a meatless meal. Not always a hit but this one was not a miss.

Don't let the name fool you. Vegan. Yes, Vegan. Vegan does not mean that there is no flavor and that you won't like it. Trust me! YOU WILL LIKE THIS! Because of this recipe I have found a new herb that I like to throw in various dishes now because of the black licorice taste and deep flavor it gives. Who knows what herb I am talking about???

Fennel seed! It is actually a really cool herb to use. So this recipe I found almost 2 years ago. (Still trying to find the website where I originally found it. When I find it, it will go here. Sorry!) Try this recipe out. Super healthy and super filling!

Vegan Baked Ziti w/Roasted Vegetables

  • 1 lb. eggplant, peeled or not, cut into 1" cubes
  • 1 large red onion, cut into 1" cubes
  • 2 yellow peppers, large pieces
  • 1 Tablespoon extra-virgin olive oil
  • 1/2 teaspoon sea salt
  • 16 oz. ziti pasta, cooked
  • 1 bunch fresh spinach, chopped ~( I used a small spinach container)~
  • 1 cup non-dairy cheese, Mozzarella, grated (I like Follow Your Heart) (parm cheese works too)
  • 1 teaspoon extra-virgin olive oil
  • 1 cup onions, fine chopped
  • 2 teaspoons garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon fennel seed
  • 2 pounds tomatoes, crushed
  • Sea salt and freshly ground pepper, to taste
  • 1/4 teaspoon organic sugar
  • 1 pinch thyme
  • 2 Tablespoon fresh parsley
1. Heat oven to 450F. Toss eggplant, red onion, peppers, oil and salt in small baking dish. Roast 30 minutes, stirring once or twice until vegetables begin to brown.

2. TO MAKE SAUCE: Heat oil in saucepan. Add onions and cook covered over med-low heat 10 minutes. Stir in garlic, red pepper and fennel seed; cook 30 seconds. Add tomatoes, salt, pepper, sugar and thyme. Bring to boil, reduce heat and simmer 15 minutes. Stir in parsley. (Makes 3 cups.)

3. Reduce oven heat to 400F. Toss ziti pasta with vegetables, sauce, spinach and cheese in bowl. Spread in shallow 3-quartbaking dish. Bake 20 minutes or until bubbly.

Serves 6. (we actually got closer to 9 servings because it was so filling)
Per Serving: 427 Calories; 2g Fat (5.1% calories from fat); 23g Protein; 79g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 429mg Sodium.

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