We love vegetables just as much as the next plant-based person. But there’s more to being vegetarian than just swapping everything out with fruits and greens. From tofu katsudons to mushroom burgers, there’s so much opportunity to be creative here.
Adding to the list is this vegetarian baked ziti recipe. It’s our take on the classic baked ziti, except it doesn’t have any meat. Nor does it swap what would’ve otherwise been ground beef with vegetables. Instead, we use Veega giniling, a locally produced meat-free alternative to ground meat!
The result is still the creamy, gooey baked ziti everyone loves, complete with a “meaty” element.
- 500g ziti pasta
- 1 tbsp olive oil
- 1 carrot, minced
- 1 white onion, minced
- 4 cloves garlic, minced
- ¼ cup tomato paste
- 400g crushed tomatoes
- ½ cup milk
- ½ cup water
- ¼ tbsp dried oregano
- salt, to taste
- 200–400g Veega giniling
- 1 recipe bechamel sauce
- 1 cup mozzarella cheese, optional
Cook pasta: Bring pot of salted water to a boil. Cook ziti until almost al dente, 2 minutes less than suggested in the package instructions. Drain, rinse with cool water, and set aside.
Cook aromatics: Heat olive oil in a large pot over medium heat. Add minced carrots and onions. Cook, stirring frequently, until softened. Add garlic and cook until fragrant.
Toast tomato paste: Move aromatics to the side and add tomato paste to the center of the pot. Cook tomato paste until toasted, about 3 minutes, then stir into the aromatics.
Cook Veega: Add crushed tomatoes, milk, water, dried oregano, and salt. Stir until well combined and bring to a boil. Add Veega giniling (from frozen) and cook until thawed and cooked through and sauce has thickened, about 10–12 minutes.
Bake pasta: Preheat oven to broil. Add cooked pasta to sauce and stir until well distributed. Transfer pasta to an oven-safe dish, then cover in prepared béchamel sauce and mozzarella (if using). Cook in preheated oven until cheese topping is golden brown, about 10 minutes. Serve hot.