Get on the Banza wagon with this fabulous au gratin pasta dish. You can get close to 40 grams of protein in one large serving of this dish! It’s easy, decadent, and plantifully nutritious!
- 1 tablespoon olive oil
- 1 onion, diced
- 1 celery rib, diced
- 2 cloves garlic, minced
- 1/2 can tomato paste
- 2 28-oz cans Italian tomatoes (crushed with your hands)
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup red pepper flakes
- 1/8 teaspoon cinnamon
- 1 teaspoon maple syrup
- 3/4 cup TVP (textured vegetable protein)
- 3/4 cup vegetable broth
- 2 Field Roast Italian sausages, sliced into 1/4″ rounds
- Sea salt and pepper, to taste
- 1 package Banza Ziti, undercooked by 2-3 minutes
- 1/2 wheel mozzarella (I love Miyoko’s)
- Fresh basil
- Nutritional yeast (optional)
In a large straight-edge skillet, heat up the olive oil over medium heat. Add the onion, celery, and garlic, and sauté until the onion is translucent, about 4 minutes. Add the tomato paste, and let it take some color, about 2-3 minutes. Once it’s darker and fragrant, add the crushed tomatoes, oregano, garlic and onion powder, cinnamon, maple syrup, and salt and pepper to taste. Mix well. Let simmer and reduce, over medium-low heat, until the sauce is fragrant and tasty, about 40 minutes, stirring often and adjusting the heat, if necessary. Once the sauce is reduced, add the broth and the TVP, and combine until rehydrated. Add the Italian sausage and the cooked pasta, and heat through.
Preheat broiler. To assemble, place the pasta in an oven-proof baking dish (at least 2.2 quarts). Spread your mozzarella on top and transfer to the oven. Broil until the cheese is bubbly and brown. Take out of the oven and let cool for a few minutes before serving, garnished with fresh basil and nutritional yeast.
Let me know if you try this recipe! Leave a comment, rate it, or tag a photo using #THEVeganBlonde on Instagram. Bon appétit!