Place the mozzarella, parmesan, parsley, and garlic cloves into a food processor and pulse until a fine crumb forms. Transfer the mixture to a large bowl along with the vegan sausage and egg replacer. Mix to thoroughly combine. Transfer the mixture to a piping bag or a gallon Ziploc bag with the corner snipped off.

To stuff the pasta, carefully place the tip of the piping bag into the rigatoni and fill with the sausage/cheese mixture. If the noodle rips or tears, that’s okay – just try to be as gentle as possible. Continue until all the filling is gone. Place the stuffed rigatoni in an even layer on a parchment paper lined baking sheet. Place the stuffed rigatoni in the freezer until completely solidified, 1 to 2 hours.

About 10 minutes before removing the rigatoni from the freezer, set up a dredging station. In one large bowl, whisk together the flour with ½ cup of water and the salt and pepper. You want the mixture to be thick enough to coat the stuffed rigatoni – like the consistency of pancake batter. If it seems too thick, add 1 tablespoon of water at a time. Alternatively, if it seems too thin, add 1 tablespoon of flour at a time until the desired consistency reached. Place the breadcrumbs in a second bowl.

Working in batches, toss the rigatoni in the flour dredge, ensuring they’re fully coated. Using a slotted spoon or tongs, remove the rigatoni from the flour dredge and tap off any excess. Transfer them to the panko breadcrumbs and toss to coat. Continue until all the rigatonis are coated.

Meanwhile, heat the oil in a large sauté pan over medium heat. Once the oil is hot, (you’ll know when you sprinkle some breadcrumbs into the oil, and it sizzles immediately) working in batches, add the breaded rigatonis and fry until golden, crispy, and completely cooked through, 5 to 6 minutes. Transfer the rigatoni to a paper-towel lined plate and immediately sprinkle with some flakey salt. Continue until all the rigatonis are fried. Garnish with fresh minced parsley, and served with marinara sauce and vegan ricotta, and enjoy!