Baked Rigatoni with Vegan Meat Sauce

I like to veganize recipes. If a savory recipe calls for oil, I probably subbed water and just didn't edit the recipe yet

subheading: For the pasta:

1 lb ( 450 g) Uncooked rigatoni or penne or ziti

28 oz ( 740 g) jar of pasta sauce or marinara sauce or tomato basil sauce

⅓ cup ( 60 g) dried split red lentils or ¼ cup of red lentils + ¼ cup of coarsely chopped walnut for best texture

1 tbsp balsamic vinegar

1 tsp ( 1 ) italian seasoning Or mix of basil, oregano or thyme

2 cloves garlic minced

2 cups ( 480 ml) water

subheading: For the tofu mozzarella topping:

7 oz ( 200 g) firm tofu or silken tofu

1 tbsp olive oil

½ tsp garlic powder

½ tsp miso or 1 tbsp of nutritional yeast

¾ tsp salt

¼ tsp onion powder

1 tsp lemon juice

½ cup ( 118.29 ml) water

2 tsp flour

Directions at veganricha.com

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