A simple recipe with tantalizing taste, create this crowd-pleasing Vegan Spaghetti Pie in around 30 minutes and enjoy the oohs and ahhs from your family! Enjoy layers of spaghetti surrounded by a cheesy, garlic sauce, spinach, red sauce, and topped with vegan cheese. It’s a showstopper dish with tons of flavor!
Easy Vegan Wins Again
If you’re looking for a simple, but tantalizingly delicious vegan meal this week, you’ll want to check out this Vegan Spaghetti Pie. We love veganizing Italian food, such as this Vegan Deep Dish Pepperoni Pizza or this Easy Vegan Garlic Pasta. Bring on the vegan Italian recipes!
It’s a perfect time of year for easy recipes, since we’re all getting ready to celebrate summer. For us that means spending less time in the kitchen. I love to cook, so it’s not often you’ll hear me complain about kitchen time.
That said, when spring and summer hits I’m always looking for dishes that can be thrown together quickly and yet taste like I’ve been in the kitchen all day!
That’s why I’m exploring a series of quick, easy vegan recipes to share with you so you can enjoy the nutritional benefits of a plant powered diet, without spending hours in the kitchen.
Today’s quick and easy vegan recipe, is this Vegan Spaghetti Pie made with Yves Soy Crumbles.
How to Make Vegan Spaghetti Pie
The most complicated part of this recipe is boiling the pasta. The rest is made easy thanks to veggie crumbles, a vegan ground round crumble that has everything you’d want from ground beef. Well, except for the bad stuff, like cholesterol. In fact, all of Yves ground products are meat free, low in fat, and cholesterol free.
Once you cook the pasta, the next step is to make the faux ricotta cheese by combining silken tofu and a few other ingredients in a food processor. Then you layer everything mile-high in a pie pan, add some vegan cheese on top and bake until that cheese is nice and melty.
The next thing you know, you’ll be sitting down to a slice of delicious Vegan Spaghetti Pie. I like to serve this with a side salad and steamed broccoli. It’s a nutritious, delicious, easy-to-make dinner!
The pasta with the dairy-free ricotta is nice and creamy, while the red sauce with veggie crumbles has a nice meaty flavor and texture to it. Of course, I had to add a little spinach to the mix for added flavor, color, and nutrition.
I also sprinkled the top with fresh basil. That’s because we’ve got the herb garden back in action and there’s nothing like the flavor of fresh basil, especially when you’ve gone and picked it from your own garden. Makes me happy every time!
Can I tell you a secret about vegan cooking? Most of the veggie meats come pre-cooked so that means you don’t have to waste precious moments on that step in the process.
So, one awesome advantage to vegan cooking is you don’t have to cook veggie soy crumbles separately from everything else. You also don’t have to dispose the resulting grease, etc. You simply open the package and add it to the red sauce to make a nice, flavorful, plant-based meaty red sauce.
Why You’ll Love Vegan Spaghetti Pie
I’ve already pointed out above that this recipe is so, so easy. But there’s more to love than just the ease in which it’s made. This recipe is also a way for you to have a lighter carbon footprint. That’s one of the reasons we’re celebrating National SoyFoods Month! Eating animals, like cows, pigs, and chickens, takes a toll on our environment. This month (and every month) you can play a roll in contributing sustainability by eating a plant-based diet.
Check out the Namely Marly resources for vegan diets!
Most people worry they have to give up tasty dishes in order to go plant-based. I like to remind these folks that veganism is way more than granola!
We hope you love this recipe for Vegan Spaghetti Pie as much as we do! If you decide to make it, please take a photo and share it with #namelymarly on Instagram. We love seeing your photos!
Vegan Spaghetti Pie Recipe
- 6 oz uncooked spaghetti
- 15 oz package extra firm silken tofu
- 1 tablespoon olive oil
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon dried ground basil
- 1 teaspoon garlic powder
- 1½ tablespoons mild yellow miso paste*
- 12 oz package Yves Meatless Ground Round
- 1½ cups dairy-free meat-free marinara sauce
- 10 oz package frozen spinach thawed & squeezed dry
- 2 cups vegan mozzarella
- Fresh basil pieces for garnishing
- Heat your oven to 375Spray a 9" pie pan** with vegetable cooking spray.
- Cook pasta according to package directions.
- Place the tofu, olive oil, nutritional yeast flakes, dried basil, garlic powder, and miso paste in a food processor. Pulse until smooth. Stir in one cup of the vegan mozzarella cheese.
- Once pasta is done, drain the liquid and add half of the tofu mixture to the pasta. Stir until all the pasta is coated. Press into your prepared pie plate.
- To the remaining tofu mixture add the thawed, pressed dry frozen spinach. Pulse a few times until combined, leaving a marbled look. Spoon this over the pasta in the pie dish.
- In a bowl stir together the veggie crumbles and the marinara sauce. Stir until combined. Pour this over the tofu layer.
- Top with shredded vegan mozzarella. Bake 15-20 minutes, until the cheese is melted. Let stand for 5 minutes and then slice and serve.
- Garnish with fresh chopped basil.
Disclosure: This post was sponsored by Soyfoods Association of North America in conjunction with Blog Meets Brand. I have been compensated for my participation. All opinions are my own.