Gluten-Free Spaghetti Casserole

Gluten-Free Spaghetti Casserole

“Gluten-Free Spaghetti Casserole”

Gluten-free spaghetti layered with tofu and a blend of Tofutti dairy-free cheeses, fresh spinach and an artichoke and roasted pepper tomato sauce, seasoned with garlic and fennel. All topped with Tofutti Better Than Mozzarella Cheese singles and baked till hot and melted!

*Preheat oven to 375 degrees.

What you’ll need . . .

Sauce
1/4 c. extra virgin olive oil
1 c. diced onion, 1/2 inch squares
14 oz. can quartered artichoke hearts, including liquid – finger through them to discard outer, large, tough petals
5 fresh garlic cloves, finely chopped
1 t. salt
2 c. diced sweet red roasted peppers, 1/2 inch squares, including 1/2 c. liquid from jar/can
20 or so pitted Kalamata olives, coarsely chopped
28 oz. can petite diced tomatoes, drained – reserve liquid
28 oz. can tomato puree
1 T. ground fennel seed
2 t. garlic powder
2 t. dried basil
1 t. dried oregano
1/2 t. cinnamon
1/2 t. ground allspice
1/4 t. red cayenne pepper
1 t. sugar
2 t. liquid smoke
freshly ground black pepper to taste
1/2, 6 oz. can tomato paste mixed in bowl with reserved tomato liquid from tomatoes till smooth

How to make the sauce . . .

In extra-large skillet, over medium heat, melt olive oil. Add onion and saute till wilted. Add artichokes plus liquid from can, fresh garlic and salt. Cook 5 minutes.

Add roasted peppers plus liquid from jar and olives. Cook 10 minutes.

Add tomatoes, tomato puree, fennel, garlic powder, basil, oregano, cinnamon, allspice, red cayenne pepper, sugar, liquid smoke and freshly ground black pepper to taste, stirring after each addition. Stir well, cover and cook on low heat for 30 minutes.

Add tomato paste/liquid mix. Stir well, adjust for salt and seasoning. Cook 10 more minutes, uncovered, remove from heat and set aside till ready to use.

More stuff . . .

Filling
16 oz. container Tofutti Better Than Ricotta Cheese
8 oz. container Tofutti Better Than Cream Cheese Herbs & Chives, at room temperature
12.3 oz. pkg. extra firm silken type tofu, rinsed
1-1/2 t. salt
2 t. garlic powder
1 t. sugar
1/2 t. dry mustard
2 T. (level) cornstarch

Making the filling . . .

Combine Tofutti Better Than Ricotta Cheese, Tofutti Better Than Cream Cheese, tofu, salt, garlic powder, sugar and dry mustard in large bowl. Mash with potato masher till as evenly smooth as you can get it.

Sift 1 tablespoon of cornstarch on top of mixture. Immediately mash till thoroughly incorporated. Then sift the second tablespoon of cornstarch and incorporate in the same way. Set aside.

Putting the whole thing together . . .

16 oz. pkg. gluten-free spaghetti, I used Barilla brand available in most markets – cooked according to package instructions, minus a minute or two, since it will cook more in the oven; drained in colander and rinsed under cold water till cold
4 heaping c. fresh baby spinach leaves
8 single slices Tofutti Better Than Mozzarella Cheese singles

1. In a 9 x 13 inch baking dish spoon 2-3 cups sauce evenly on bottom.

2. Top sauce evenly with 1/2 of the spaghetti.

3. Top spaghetti evenly with 1/2 of the spinach leaves.

4. Top spinach evenly with 1/4 of the filling.

5. Top filling with about 4 cups sauce, followed by remaining remaining spaghetti, followed by remaining spinach, followed by remaining filling.

6. Top filling evenly with 8 Tofutti cheese singles.

7. Top Tofutti cheese singles with about 2 cups sauce.

Be sure to submerge all spaghetti ends that may pop up along the sides. You’ll have sauce leftover. Reserve for other use.

Bake in preheated 375 degree oven, uncovered, for 45 minutes. Remove from oven. Let set 10 minutes before cutting into squares, or if spooning from the dish, serve immediately. If desired, drizzle each serving with a little extra virgin olive oil. A green leaf salad served with a homemade oil and vinegar dressing goes well with the flavors and textures of this casserole.

Serves 8 to 12.

Created exclusively for Tofutti Brands, Inc. by Sharon Lee Davies-Tight.

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Vegan Baked Ziti

Vegan Baked Ziti

“Vegan Baked Ziti”

Ingredients:

1 16oz. box on ziti, cooked until al dente
1 container Tofutti Better Than Ricotta Cheese
1 package Tofutti Better Than Mozzarella Cheese slices
1 24oz. jar of your favorite vegan tomato sauce
1 1/2 tsp. garlic powder
1/2 tsp. onion powder
6 large Basil leaves, chopped

Directions:

Grease a large casserole dish. Preheat the oven to 350°F.

Cook the box of ziti until al dente, drain, and rinse in cold water to stop the cooking process.

Unwrap the Better Than Mozzarella Cheese slices and chop into small pieces.In a bowl, combine the Mozzarella pieces, Tofutti Better Than Ricotta Cheese, garlic powder, onion powder, and chopped basil leaves.

Toss the cooled ziti pasta into the mixture. Stir until ziti is well coated.
Layer half of the ziti/mixture into the dish.

Pour half the jar of sauce over the pasta. Then add the last layer of ziti/mixture. Top with the second half of the sauce.

Cover the dish with tinfoil and place in the oven at 350°F for 40 minutes. Serve hot!

Created exclusively for Tofutti Brands, Inc. by Brook and Michael over at Being Vegan Eats.

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Spinach & Tofutti Ricotta Cheese Stuffed Manicotti, with Creamy Sauce

Spinach & Tofutti Ricotta Cheese Stuffed Manicotti with Creamy Sauce

“Spinach & Tofutti Ricotta Cheese Stuffed Manicotti, with Creamy Sauce”

This is a guest post by Lesley from Lesley’s Vegan Kitchen.

Ingredients:
1 box (12 to 14 shells) manicotti noodles
1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
1 (16 oz) container Tofutti Better Than Ricotta Cheese
1/2 tsp salt
1/2 tsp basil
1/2 tsp oregano
1 tsp garlic powder
1 (12 oz) container Tofutti Better Than Sour Cream
1/4 cup Tofutti Better Than Cream Cheese
6 tbsp vegetable non-hydrogenated butter
12 tbsp of unbleached all purpose flour
4 cups vegetable broth (hot temperature)
Tofutti Mozzarella Cheese Slices, for topping

Directions:

Preheat oven to 350 degrees F.

For the Creamy Sauce:

Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended. Gradually stir in hot vegetable broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Add Tofutti Better Than Sour Cream and Tofutti Better Than Cream Cheese.

For the Spinach & Tofutti Better Than Ricotta Cheese Filling:

In a large bowl, mix spinach, Tofutti Better Than Ricotta Cheese, salt, oregano, garlic powder, and basil. Stir together until blended.

Assemble Manicotti:

1. Spoon 1 cup of the creamy sauce over the bottom of your baking casserole dish.

2. Completely fill the precooked manicotti with the ricotta mixture, using a narrow spoon.

3. Arrange the stuffed pasta in a single layer in the prepared casserole dish. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells – if you run out of room in your pan, use a separate smaller pan to accommodate the extra. Spoon the remaining sauce over.

4. Arrange some Tofutti mozzarella slices on top.

5. Cover tightly with foil and bake for 25 minutes. Uncover and cook 10 more minutes, or until sauce bubbles along the edge.

6. Let the manicotti stand 5 minutes and serve.

Visit Lesley at www.lesleysvegankitchen.com and www.lesleycocinavegan.com.

*Note: This is NOT an official recipe from Tofutti Brands, Inc.

Haga clic aquí para ver la receta en español.

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Tofutti Chicken Parmesan Cutlet

Tofutti Chicken Parmesan Cutlet

Tofutti is featured in the latest edition of Joy of Kosher magazine! Here’s a recipe for chicken parmesan…

“Tofutti Chicken Parmesan Cutlet”

Ingredients:

4 skinless, boneless chicken breast
Pinch of salt, pinch of pepper, and 1/2 teaspoon
of granulated garlic and/or favorite seasoning
2 tablespoons all-purpose flour
4 cups of bread crumbs
1 jar of your favorite tomato marinara sauce
1 package of Tofutti mozzarella cheese slices
2 large eggs
1/2 cup Tofutti Better Than Ricotta Cheese
1/2 cup of Tofutti Better Than Cream Cheese

Directions:

1. Preheat an oven to 375°F.

2. Place chicken breast between parchment/wax papers on a cutting board. Firmly tenderize chicken with a meat mallet to about 1/2 inch thickness.

3. Mix bread crumbs, all-purpose flour, salt, black pepper or favorite all-purpose seasoning.

4. Beat eggs in a shallow bowl.

5. Dip chicken breast in eggs.

6. Transfer breast to breadcrumb mixture. Press breading into both sides.

7. In a large frying pan on medium-high heat add 1 cup of canola or vegetable oil.

8. Cook chicken until golden brown, about 4 minutes.

9. Mix the Tofutti Better Than Ricotta Cheese and the Tofutti Better Than Cream Cheese together.

10. Place chicken in a baking pan. Spread each cutlet with Tofutti Better Than Ricotta Cheese and Tofutti Better Than Cream Cheese mixture. Add 1-2 tablespoons tomato sauce per cutlet. Layer each cutlet with an equal amount of Tofutti mozzarella cheese slices, 2-3 per cutlet.

11. Bake in preheated oven until cheese melts, about 12 minutes. Cover with aluminum foil.

Serves 4

More recipes from Joy of Kosher magazine…

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Vegan artichoke dip

Vegan artichoke dip Need an appetizer in a hurry? Dips are a great go-to snack. That’s why you should try this “Spinach Artichoke Dip” from Shannon, over at Gona Be Vegan. It’s super easy to make!

All you’ll need to make this awesome artichoke dip is white onion, garlic cloves, olive oil, Tofutti Better Than Cream Cheese, Tofutti Better Than Sour Cream, artichoke hearts, frozen spinach (thawed and drained), sea salt, pepper, panko crumbs, and a dairy free shredded mozzarella. How about dicing up some Tofutti dairy free mozzarella cheese slices instead? Bet that would work too!

After you’ve mixed all that stuff together, sprinkle the panko bread crumbs on top, and then bake for 30 minutes. Simple as pie – err, simple as dip! Nice work, Shannon.

Deviled eggs are another great hors d’oeuvre, but if you’re vegan, eggs are totally off your menu. So give this recipe for vegan deviled eggs a whirl. Goodbye eggs. Hello potatoes!

Via Gona Be Vegan.

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