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1.00 LBS
30 mins
30 mins
1 hour
Author: Ashley
Recipe type: Vegan
Cuisine: Pasta, Italian
Serves: 8-10
  • 1 - 16 oz package Rigatoni noodles
  • 1 cup TVP (textured vegetable protein)
  • 1 cup boiling water
  • Olive oil
  • 1 heaping cup white onion, minced
  • ¼ cup loosely packed flat leaf parsley, minced
  • ¼ cup loosely packed fresh basil, minced
  • 2 TBS fresh oregano, minced
  • 2 TBS fresh rosemary minced
  • 2 tsp red pepper flakes (you can add more or less depending on your preference)
  • ½ tsp Italian seasoning, optional
  • 4-5 cloves fresh garlic, minced
  • 1 - 28 oz can San Marzano tomatoes, crushed by hand
  • 1 - 6 oz can tomato paste
  • ¾ cup full fat coconut milk
  • 1-2 TBS white granulated sugar, starting with ½ tablespoon at a time (I only add the sugar to cut some of the acidity of the tomatoes. After each ½ tablespoon added, taste the sauce and continue to add as needed. If you like the acidity, then just omit the sugar)
  • 1 tsp fresh ground black pepper
  • ½ tsp pink Himalayan salt
  • 2 ‘Not Beef’ Bouillon cubes
  • 4 oz vegan parmesan cheese (we use Follow Your Heart brand)
  • 2 cups vegan mozzarella (we use Daiya)
  1. Preheat oven to 400 degree F
  2. Boil Rigatoni noodles in a large pot of salted water according to package directions. Drain and toss in about a teaspoon of olive oil to avoid the noodles sticking together. Set aside
  3. To rehydrate the TVP, add 1 cup boiling water to a bowl with 1 cup TVP. Mix to combine. Set aside to rehydrate, about 10-15 minutes
  4. While your TVP is rehydrating, start on the spicy pomodoro sauce
  5. In a saucepan on medium high heat, add 1-2 tablespoons of olive oil
  6. Once the oil is hot, saute onion, parsley, basil, oregano, rosemary, garlic, and red pepper flakes for about 6-8 minutes, or until onions are slightly translucent and fragrant
  7. Add crushed tomatoes, tomato sauce, tomato paste, coconut milk, Italian seasoning, bouillon cubes, salt, pepper, and sugar (adding ½ tablespoon at a time). Mix to combine all the ingredients. Add TVP, mixing to combine.
  8. Turn heat to a high and bring sauce to a boil.
  9. Reduce heat to low and simmer for 30-40 minutes, stirring and tasting occasionally
  10. While your sauce is simmering, lightly coat a 12" spring form pan with olive oil
  11. Begin lining the outer part of the pan with rigatoni noodles, working your way into the middle
  12. Once the entire spring form pan is lined with noodles, pour about half the sauce over the noodles. Gently tap the pan against your counter top to ensure sauce gets into majority of the rigatoni
  13. Add half of your vegan parmesan cheese, then the rest of your sauce
  14. Top with 2 cups vegan mozarella
  15. Bake for 20-25 minutes
  16. Last, turn your broiler to high and broil rigatoni pie for about 2-4 minutes, or until the cheese begins to bubble and brown (check constantly. I accidentally burned ours, but it was still delicious!)
  17. Remove from oven and set aside to cool for at least 20 minutes
  18. Once cool enough to handle, remove spring from the pan
  19. Serve sliced and garnished with minced flat leaf parsley
  20. ENJOY
1. TVP, or textrued vegetable protein, can be found at many health food stores. We purchase ours from Sprouts Market and Whole Foods.