Vegan Baked Rigatoni with Vegan Lentil Meat Sauce
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Vegan Richa · by Vegan Richa★ 5.0 (44)

Vegan Baked Rigatoni with Vegan Lentil Meat Sauce

NUTRITION · PER SERVING59M COOK
CAL 23%·PRO 43%
CARBS 80G69% OF CAL
8G FIBER10G SUGAR63G OTHER
FAT 9G17% OF CAL
1G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Rigatoni pasta baked with a hearty lentil bolognese and topped with vegan mozzarella made from tofu. A comforting, protein-rich one-dish meal that's entirely plant-based.

mainitalianpastacasserolebeanstofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 1 lb Uncooked rigatoni (or penne or ziti )
  • 28 oz jar of pasta sauce (or marinara sauce or tomato basil sauce)
  • 1/3 cup dried split red lentils (or 1/4 cup of red lentils + 1/4 cup of coarsely chopped walnut for best texture)
  • 1 tbsp balsamic vinegar
  • 1 tsp italian seasoning (Or mix of basil, oregano or thyme)
  • 2 cloves garlic minced
  • 2 cups water
  • 7 oz firm tofu or silken tofu
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp miso (or 1 tbsp of nutritional yeast)
  • 3/4 tsp salt
  • 1/4 tsp onion powder
  • 1 tsp lemon juice
  • 1/2 cup water
  • 2 tsp flour
PREP
5M
SODIUM
873MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.