Prepare Vegan Ground Beef by soaking 1 cup of textured vegetable protein (TVP) in 2 cups of boiling vegan beef stock or vegetable stock for 5–10 minutes until it absorbs the liquid and plumps up. In a large skillet, heat 2 tablespoons of olive oil over medium heat, then sauté 1 chopped onion until softened, about 5 minutes. Add 3 crushed garlic cloves along with oregano, thyme, and your chosen spices, stirring for about 1-2 minutes until fragrant.

Mix the rehydrated TVP into the skillet and add 1 tablespoon of liquid smoke, 2 tablespoons of soy sauce, and 2 tablespoons of tomato paste. Cook for 8-10 minutes until well-browned and fragrant. Then stir in 1 can of crushed tomatoes and 1 can of chopped tomatoes with 2 tablespoons of light brown sugar. Simmer for 10 minutes on low heat.

In a medium saucepan over medium heat, combine 2 tablespoons of olive oil and 2 tablespoons of all-purpose flour, whisking for 2-3 minutes until it forms a roux. Gradually pour in 2 cups of soy milk while stirring to avoid lumps, and cook for another 5-7 minutes until thickened. Stir in 1 tablespoon of dijon mustard and 1/4 cup of nutritional yeast with a pinch of salt and pepper, then set aside.

Bring a large pot of salted water to boil, and cook 12 ounces of ziti noodles according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the drained pasta with the vegan ground beef sauce, folding in half of the cheese sauce. Transfer to a baking dish and top with the remaining cheese sauce.

Bake uncovered for 25-30 minutes or until golden brown and bubbling. Let cool for 5 minutes before serving.

Garnish with fresh parsley before serving hot.