No Boil Pasta Bake

No Boil Pasta Bake Recipe
plant-based, gluten-free, vegan, refined-sugar free

Ingredients:

• 16 oz. Uncooked gluten-free pasta (or any pasta of choice)

Sauce Ingredients:

• 2 Cooked sweet potatoes (microwaved until soft, approx. 5 min each or a microwaved package of precut squash or sweet potatoes)
• 14 oz. can Diced tomatoes or tomato puree
• 1/2 Onion, chopped
• 1/4 cup Nutritional yeast
• 2-3 cups Vegetable broth (check that no sugar or oil is in ingredient list)
• 1 tsp Salt
• 1/2 tsp Garlic powder
• 1 Tbsp Fresh lemon juice or apple cider vinegar

Tofu Crumble Ingredients:

• 14 oz. Package Firm Tofu
• 1 Tbsp Fresh lemon juice or apple cider vinegar
• 3 Tbsp Nutritional yeast
• 1 tsp Salt
• 1/2 Tbsp Soy Sauce
• 8 oz. Mushrooms, diced (or any vegetable of choice)

Sauce Instructions:

1. ​Add all ingredients to a blender and blend until smooth.
2. If sauce is too thick, add in more broth or water until a very liquid consistency is reached.

Tofu Crumble Instructions:

1. Drain tofu and break up into crumbles in a large mixing bowl.
2. Add in the lemon juice (or vinegar), nutritional yeast, salt, and soy sauce. Mix well.
3. Stir in the diced mushrooms.

Pasta Bake Instructions:

1. Preheat oven to 400°F.
2. Add about 1 cup of the Sauce to the bottom of a 9x13 baking dish. Spread evenly over the bottom.
3. Next layer 2 cups of uncooked pasta and top evenly with 1/3 of the Tofu Crumbles followed by 1/3 of the Sauce.
4. Then layer with another 2 cups of pasta, 1/3 of the Tofu Crumbles, and 1/3 of the Sauce.
5. Add final layer of pasta, Tofu Crumbles, and rest of the Sauce. 
6. Make sure pasta is covered with the Sauce to ensure it will cook well in the oven.
7. Cover the baking dish with aluminum foil and bake for 40 min.
8. After 40 minutes, check that the pasta is cooked well enough. If pasta is fully cooked, uncover and bake another 10 minutes.
9. Remove from oven and let rest for 10-15 minutes before serving.