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Easy Vegan Pizza Pasta Bake


In place of tofu feta, you can substitute 1 ½ cups of your favorite vegan cheese. Add a tablespoon of lemon juice and 1-2 tablespoons nutritional yeast (to taste) to the recipe.


1 lb pasta of choice
2 cups marinara sauce (homemade or store-bought)
1 cup cashew cream (you can substitute unsweetened, non-dairy creamer)
¼ cup tomato paste
1 teaspoon dried oregano
1 teaspoon dried thyme
1 16-oz bag frozen vegetables, cooked according to package instructions, or 5 cups steamed, chopped vegetables of choice (broccoli, carrots, green beans, peppers, zucchini, and cauliflower are all great)
1 batch tofu feta (reserve all of the marinade)
Black pepper and salt to taste (or nutritional yeast)
¼ cup vegan parmesan topping or hempesan



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