Ingredients (use vegan versions):
- 8 oz. seitan
- 2-3 cups of mushrooms sliced
- 25 oz. jar of tomato sauce
- 1 box extra firm silken tofu
- 1/3 cup fresh basil roughly chopped
- 2-3 Tbls. fresh lemon juice
- 2 teaspoon olive oil
- salt and pepper to taste
- 1 box ziti (16 oz.)
Directions:
Preheat oven to 400 degrees F.
Cook Ziti according to package directions and drain when
finished.
Mince the seitan and mushrooms in a food processor until
course and crumbly. Pour mushroom and seitan mixture into
a large saucepan and stir in tomato sauce. Bring to a
simmer over medium heat and cook for about 10 minutes.
In a food processor, puree the tofu, basil, lemon, olive
oil, and salt and pepper until consistancy is similar to
ricotta cheese.
Spread some of the tomato-seitan mixture into the bottom
of a 13 x 9 inch baking pan so that it coats the bottom.
Combine the drained Ziti, tofu mixture, and remaining
tomato-seitan mixture in a large bowl and mix gently to
combine all ingredients. Spread evenly into the 13 x 9
inch baking pan and bake for 15 minutes.
Serves: 4-5
Preparation time: 25 min
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