You know? I feel sorry for carbs. I really do. They get a bad rap. Especially these days with the whole keto thing going around. They’re just so misunderstood. And you might be one of those people who fear carbs or hate them or you’re dabbling in the keto world. I am not one of those people. And I believe we all need carbs.
If you’ve read my about page, you know that I am not a proponent of fad diets, quick fixes or elimination diets and I believe all foods can fit into a healthy diet. That includes carbs. All the carbs. Including this most deliciously cheesy vegan baked ziti.
If you think you’ll miss the ricotta and parmesan found in a non-vegan ziti, think again. This vegan ricotta is going to knock your socks off.
And the parmesan crumble on top? Forget it. P.S. Double this parmesan recipe so you have some leftover to keep in the pantry for other stuff.
And just like so many of my other recipes, there is built in versatility! Change up the veggies and spices. You could even go a little crazy and throw in some vegan sausage or meatballs. Although I must say, this recipe is a great source of protein even without the added meat.
The base of this dish though, is all about the veggies. My recipe calls for:
- zucchini
- onions
- red bell peppers
- mushrooms
- kale
And the art of this recipe comes from the layering. Like a good lasagna, this ziti is layered with pasta, sauce, veggies, ricotta, REPEAT. This makes for the most perfect ratio of everything in every bite. This recipes makes a pretty good portion, and is a great make ahead dish!Now for my recommendations. I used this marinara sauce, which I love for a few reasons. First, it is authentically Italian, so… duh. Also, it has chunks of whole cherry tomatoes which gives some more great tester to the ziti. For the pasta, I used a whole wheat penne, but you could also use a protein pasta (which I also love) to add even more protein to this vegan dish.
I’d love to see your version, tag me on IG and show me your pics!