Tofu “ricotta” pasta and veggie bake with Miyoko’s pizza cheese topping, 420 calories per serving
1200 Calorie Vegan 1200 Calorie Vegan Diet 1200 Calorie Vegan Meal Plan 1200 Calorie Vegetarian 1200 Calorie Vegetarian Diet 1200 Calorie Vegetarian Meal Plan Vegan Vegan 1200 Calorie Vegan 1200 Calorie Diet Vegan 1200 Calorie Meal Plan Vegan 1200 Kcals Vegan 1200 Kcals a day Vegan 1200 Kcals per day Vegan 1200 Kilocalorie Vegan 1200 Kilocalorie a day Vegan 1200 Kilocalorie per day vegan1200isplenty Vegetarian
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29g protein, 45g carbs w/9g fiber, 13g fat. The ricotta also has garlic powder and a couple of drops of rice vinegar that aren’t listed on the calorie count bc I don’t count spice calories. In case it’s not clear the amounts from the MFP screenshots are from a quarter of the recipe. Just put the ricotta ingredients (tofu, nutritional yeast, salt, garlic powder, vinegar) together and mush with a fork, brown the sausages, cook the pasta, mix it all together, drizzle on the cheese, bake at 400 for 20 minutes then broil for a minute or two. Probably would have been better with more Miyoko’s but it was still damn good.
love everything about this, ill def be trying to recreate. also had no idea there were vegan protein pastas but I just googled it. only ever saw ones that used eggs as protein so score! thanks!
This looks so good.
Drools.
Yum!
Is that the miyoko cheese in the sort of milk jar type thing? It’s like liquid? I’ve been wondering how that is
Did you thaw/cook the vegetables first, or just put them in frozen?
Excuse me? This looks amazing
Damn that looks good
Do you think regular rotini would sub in ok?