Vegan Ziti

Hunting for a flavorful, nourishing, and comforting vegan dish? Your cravings will be satiated by this Vegan Ziti with broccoli and kale. It’s a guilt-free treat because it’s tasty, creamy, and full of vegetables high in fiber. This is based on a plant dish, which is ideal for weeknights or meal prep, blends the delicious crunch of cauliflower, the earthy flavor of kale, and the ziti pasta. This recipe for Vegan Ziti with Broccoli and Kale is sure to become a family favorite, regardless of your level of experience with vegan cooking.

STATS:

• Calories: 208 kcal per serving
• Time for prep: Fifteen mins
• Cooking Time: Thirty(30) minutes
• Time(Total): Forty-five mins
• Serving Size: One-half cup
• Servings: 6
• Cuisine: American/Italian
• Course: Main Course
• Diet: Vegan, Plant-Based, Dairy-Free

EQUIPMENT:

• Big pot
• A medium-sized saucepan
• A colander
• A sauté pan or skillet
• A knife and a board for cutting
• 9 x 13-inch baking dish for baking
• Using a spatula or scraping spoon

INGREDIENTS:

• Twelve tablespoons of short pasta, such as ziti
• Oil(olives), one teaspoon
• A chopped onion(normal size)
• Three minced garlic cloves
• One little cabbage head, divided into tiny stems
• Two cups of chopped, stem-free kale
• 1.5 cups of milk(plant-based) without sugar
• A half-cup of uncooked cashews
• Quarter cup nutritional yeast
• One tsp of lemon juice
• A little pinch of Italian spice
• Half a teaspoon of crushed garlic
• Half a teaspoon of chopped onion
• To taste of salt & powdered pepper(black)
• Flakes of pepper(red), vegan cheese for topping (Optional)

INGREDIENT NOTES:

Ziti Pasta:

• Penne pasta can be used instead of ziti when you already have macaroni and cheese, to keep the sauce from becoming runny.

Cashews:

• The mixture of these ingredients results in a thick and creamy base. For a quick option, heat some water to boil, add the eggs, and let them soak for thirty minutes.

Broccoli:

• Rich in grain and antioxidants. To guarantee that they fry swiftly and uniformly, cut them into little florets.

Kale

• Chop the kale finely after removing the leaves from the stems. While the spinach can be substituted, kale is tougher when cooked.

Nutritional Yeast:

• Without the use of dairy, the yeast in nutritional supplements provides a cheesy, delicious taste. It is essential for cheesy vegan foods.

Plant Milk:

• Use unsweetened almond, soy, or oat milk to achieve the ideal balance of flavors in the sauce.

INSTRUCTIONS:

FOR PASTA COOKING

• Place a pot(big) of salted water on the flame.
• Heat it until it boils.
• Boil the ziti according to the package’s instructions until it’s al dente.
• Drain the sauce carefully and set aside.

Saute the Veggies:

• Heat the skillet with the oil(olive) over a normal flame.
• Put in the chopped onions and cook them until they turn transparent, which will take about 3 to 4 minutes.
• Sauté for another minute when the minced garlic is added.
• Mix in the salt, pepper, and chopped kale and broccoli with the pasta.
• Allow it to simmer for around 5 to 7 minutes, so that the vegetables are tender.

Make the Creamy Sauce:

• Add the soaked cashews, plant milk, nutritional yeast, lemon juice, Italian seasoning, garlic powder, onion powder, and a dash of salt and pepper to a blender.
• Blend till creamy and smooth.

Combine Everything:

1. Transfer the vegetable mixture and drained pasta to a sizable mixing bowl, or, if the skillet is big enough, back into it.
2. Cover everything with the sauce and toss to coat.
3. Transfer to a baking sheet if baking, and sprinkle vegan cheese on top (optional).

Bake (Optional):

1. For a bubbly texture and a little crispy top layer, bake at 375°F (190°C) for 15 to 20 minutes.
2. Although optional, this step is strongly recommended for the additional flavor.

Serve:

1. Spoon onto bowls or plates, then warm.
2. If preferred, garnish with fresh herbs, chili flakes, or additional nutritional yeast.

TIPS:

• You may use gluten-free pasta to make it gluten-free.
• You may soak the cashews & cut the veggies a night earlier.
• Eating cooked tofu, chickpeas, or beans will add protein to your dish.
• For a spicy sauce, throw in some red pepper flakes or cayenne.

STORAGE INFORMATION:

fridge:

• Keep it refrigerated for approximately four(4) days in a sealed bag. It stays creamy when reheated.

Freezer:

• Keep for up to two months in portioned containers. Refrigerate overnight to thaw, then reheat with a tiny quantity of plant milk to add moisture.

FAQs:

Is it okay to use frozen kale or broccoli?

• Indeed! Before usage, thaw and drain any excess water. Frozen vegetables could save time and work well.

What substitutes are there for cashews?

• For a nut-free a different, try sunflower seeds or silken tofu. The sauce will still be wonderful even though it won’t be as rich.

Is it possible to omit baking?

• Of course. Once established, the dish is cooked through. Baking is optional but adds texture.

NUTRITIONAL INFORMATION:

Calories: 280 kcal
Carbs: 32g
Fiber: 4g
Protein: 10g
Fat: 12g
Calcium: 60mg
Iron: 2mg
Sodium: 180mg
Potassium: 420mg
Vitamin A: 1100 IU
Serving Size: 1½ cups