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 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 pasta. The rest is made easy thanks to Yves Veggie Ground Soy Crumbles, a vegan ground round crumble that has everything you’d want from ground beef, 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 faux 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 that means 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.

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!

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!

5 from 2 votes
Enjoy this delicious Vegan Spaghetti Pie with Soy crumble and vegan cheese. #mightysoybean #ad
Vegan Spaghetti Pie Recipe
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
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!
Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 467 kcal
Author: Marly
Ingredients
  • 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
Instructions
  1. Heat your oven to 375Spray a 9" pie pan** with vegetable cooking spray.
  2. Cook pasta according to package directions.
  3. 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.
  4. 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.
  5. 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.
  6. In a bowl stir together the veggie crumbles and the marinara sauce. Stir until combined. Pour this over the tofu layer.
  7. Top with shredded vegan mozzarella. Bake 15-20 minutes, until the cheese is melted. Let stand for 5 minutes and then slice and serve.
  8. Garnish with fresh chopped basil.
Recipe Notes

* 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

Nutrition Facts
Vegan Spaghetti Pie Recipe
Amount Per Serving
Calories 467 Calories from Fat 207
% Daily Value*
Total Fat 23g 35%
Saturated Fat 9g 45%
Sodium 610mg 25%
Potassium 394mg 11%
Total Carbohydrates 51g 17%
Dietary Fiber 7g 28%
Sugars 17g
Protein 18g 36%
Vitamin A 83.1%
Vitamin C 2.4%
Calcium 13.2%
Iron 36.6%
* Percent Daily Values are based on a 2000 calorie diet.

Disclosure: This post is 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.

Updated by Marly · Permalink