Easy Vegan Spaghetti Pie Recipe

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!

A pie plate full of vegan spaghetti pie with melted vegan cheese on top sits on a dark countertop. There are fresh cherry tomatoes sitting around the the dish, with fresh basil and a bowl full of pasta sauce in the background.

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 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!

A bowl of cooked pasta sits on a white kitchen towel. Next to it is a food processor bowl with the tofu and spinach already pulsed. Next to these is a plate with Yves veggie crumbles and the container it came in.

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!

We look down at a pie pan full of vegan spaghetti pie, freshly pulled from the oven and sitting on a white kitchen towel. There's fresh basil and cherry tomatoes arranged on the dark counter and a bowl of additional sauce.

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.

A slice of vegan spaghetti pie sits on a plate. You can see layers of spaghetti, spinach, red sauce, and melted cheese on the top. Behind it is the entire dish with a slice removed. There's fresh basil and tomatoes beside it.

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. Eating animals, like cows, pigs, and chickens, takes a toll on our environment. 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!

A close-up shot of vegan spaghetti pie sitting on a white plate. There are cherry tomatoes and fresh basil in the background and just a glimpse of the rest of the dish.

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!

Enjoy this delicious Vegan Spaghetti Pie with Soy crumble and vegan cheese. #mightysoybean #ad

Vegan Spaghetti Pie Recipe

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!
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 467kcal
Author: Marly


  • 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
  • tablespoons mild yellow miso paste*
  • 12 oz package Yves Meatless Ground Round
  • 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.

(The products above contain sponsored links to products we use and recommend)


* We buy miso paste in the health food section of our grocery store. If you don’t have it, you can add a teaspoon of salt. *This makes a very high dish in a 9″ pie pan. Alternatively, you can use a deep dish pie pan or a 9X13″ casserole dish.
The tofu, oil, nutritional yeast flakes, basil, garlic, and miso is used to create a tofu-based ricotta. If you prefer a non-soy based ricotta, feel free to use a nut-based cream in place of the tofu. You can create a nut-based cream by soaking 1 cup cashews in water overnight. Drain and serve the water and then place that in a food processor blender along with the other ingredients. Pulse and add reserved water until a spreadable consistency is reached.
Nutrition Facts
Vegan Spaghetti Pie Recipe
Amount Per Serving
Calories 467 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 9g45%
Sodium 610mg25%
Potassium 394mg11%
Carbohydrates 51g17%
Fiber 7g28%
Sugar 17g19%
Protein 18g36%
Vitamin A 4155IU83%
Vitamin C 2mg2%
Calcium 132mg13%
Iron 6.6mg37%
* Percent Daily Values are based on a 2000 calorie diet.

The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.

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.

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9 Responses to Easy Vegan Spaghetti Pie Recipe

    • Great catch, Rebecca. The miso has been added to the steps in the recipe. It becomes part of the tofu mixture. I like adding miso to silken tofu and it creates a nice ricotta taste!

    • Thanks, Katie! I’ve been making a variation of this using ziti noodles for so long, I decided it would work perfectly as a spaghetti pie! Hope you love it as much as we do!

  1. This was outstanding! I usually gravitate away from meat and cheese substitutes but I will be making this one often. Going to try it with spaghetti squash to save some carbs.

    • So glad you liked it, Rebecca! I love the idea of using spaghetti squash! Adee has been experimenting with that too, so we may have an adapted recipe to share soon.

  2. Awesome!! Made this last night and hubby and I had leftovers for lunch today. Oh and I should mention our Greyhound polished off the remaining 2 pieces I had foolishly left on counter! Will definitely be making again and again. Thanks for sharing and Happy New Year!

  3. I rarely comment on recipe blogs, but man, this is super yummy!! My omni family loved it too. Thank you. The only change was using my own homemade almond ricotta, instead of tofu. So good!!

    • Tiffany! I’m so glad you left this comment! Means the world to me! And your homemade almond ricotta sounds fabulous! I will leave a note in the recipe that a person can substitute their own plant-based ricotta in place of the tofu. Great idea!


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