1 1/2-2teaspoonsSaltTo taste, less if you are using salt-added tomatoes
1/2cupDiced Onion
2teaspoonsMinced Garlic
1/2teaspoonDried Oregano
1/2teaspoonDried Parsley
Ground Black PepperTo taste
2tablespoonsOil
1 1/2teaspoonsMinced Garlic
2tablespoonsCornstarch
1teaspoonOnion Powder
2cupsUnsweetened Dairy Free MilkI used unsweetened original cashew milk
2 1/2tablespoonsNutritional Yeast Flakes
1/2teaspoonSaltOr more to taste
1tablespoonVegan MargarineLike Earth Balance or Melt
Instructions
Preheat the oven to 350°F. Lightly grease a large casserole dish.
In a pot of boiling salted water cook the pasta al dente. Drain and set aside.
In a saucepan or skillet brown the ground beef and drain off the excess fat. Add the onion and garlic and sauté until softened. Add the canned tomatoes, spices, and salt to taste and heat thru.
Toss the pasta and the sauce together and pour into the prepared casserole dish. Bake for 20 minutes
While the pasta is baking, make the parmesan style cream sauce.
In a small saucepan sauté the garlic in the oil until softened and fragrant. Add the cornstarch (or rice flour) and onion powder and cook while stirring for 2-3 minutes.
Add the dairy free milk while whisking. Cook, stirring constantly, until thickened. Add the nutritional yeast flakes and salt to taste.
Remove from the heat and stir in the vegan butter.
Drizzle some or all of the sauce on the baked ziti and broil for 5-10 minutes, keep a close eye on it, until bubbly and the edges of the pasta are slightly browned.