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1 lb. pasta (ziti, penne, etc.)

huge bunch of spinach

one can black olives

2+ red bell peppers

about 8 cloves of garlic

2 15 oz. cans of diced tomatoes or tomato sauce

Soyrizo (vegan chorizo)

vegan mozzarella (I used Tofutti)

olive oil

vegan parmesan (optional)



Finely dice garlic. Heat olive oil in large saucepan; fry garlic. Add Soyrizo and fry briefly on high heat. Add tomatoes and reduce heat. (I also added some black pepper and dried red pepper flakes.) Simmer for at least 20 minutes.



Meanwhile, boil pasta until not quite done; drain. Wash, steam, and chop spinach. Roast bell peppers and chop. Chop black olives.



In a baking dish, pour a little sauce on the bottom. Then add a layer of pasta, then spinach, roasted peppers and black olives. Then a layer of vegan mozzarella. Then sauce, and another layer of everything else, finally ending with a layer of vegan mozzarella. Cover with foil and bake at 400 degrees F for half an hour. Optional: Remove foil and sprinkle top with vegan parmesan and bake for another 10 minutes or so.



Serve hot with garlic bread.



Next time I think I'll add some corn with the other vegetables and diced jalapenos to the sauce.