HAPPY Meatless Monday! Proud to say that every day is some variation of Meatless Monday in my house… and this dish… this dish is so delish!!! A new favorite addition to the weekly rotation.
Looking for a super high protein dinner that is gluten free, vegan, and out of this world delicious? THIS IS IT! Serve this up with a side salad or green veg and call it WON and done. To me, this is the perfect dinner.
There are three yummy parts to this dish:
RED LENTIL MARINARA
CASHEW CREAM SAUCE
That’s it! With over 20g of complete plant based protein per serving, this recipe is a true FAMILY FAVORITE that is as easy as one, two, three!
High Protein Baked Ziti
Ingredients
- 1 box Banza Ziti Pasta
Red Lentil Marinara
- 1/2 yellow onion diced
- 3 cloves garlic minced
- 1 cup red lentils
- 1 24oz jar strained tomatoes
- 1 cup cashews raw
- 3/4 cup water filtered
- 1/4 cup nutritional yeast
- 1 handful basil fresh, finely chopped
- 1 tablespoon oregano dried
- 1 cup carrots shredded
- 2 tablespoons red wine vinegar
- 1-2 tablespoons coconut oil refined
- salt and pepper to taste
Instructions
Red Lentil Marinara
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Add coconut oil to a large sauce pan over medium heat. Add onion and a dash of salt and cook down until translucent. Next add the minced garlic and cook, stirring frequently, for 1-2 minutes.
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Next, deglaze the pan with the red wine vinegar. Add the red lentils, carrots, strained tomatoes, oregano, and basil. Cook, stirring occasionally, for 15 minutes.
Banza Ziti
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Preheat the oven to 350 degrees Fahrenheit. Add pasta to salted, boiling water. Cook for 5 minutes. Strain and add to the Red Lentil Marinara. Transfer to a greased square baking dish and bake for 30 minutes.
Cashew Cream Sauce
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In a high speed blender, blend the cashews, water, nutritional yeast, salt and pepper on high until smooth and creamy. Pour onto of the baked ziti once done.
