Vegan Baked Spaghetti Pie

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.

Vegan Baked Spaghetti Pie

A simple recipe with tantalizing taste, create this crowd-pleasing easy vegan baked spaghetti pie in around 30 minutes and enjoy the oohs and ahhs from your family!

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 467kcal

Author Marly McMillen

Equipment

Food Processor

Ingredients

Pasta

6 oz uncooked spaghetti

Vegan Ricotta

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
1 ½ tablespoons mild yellow miso paste*

Spaghetti Pie Assembly

12 oz veggie crumbles (see notes)
1 ½ cups dairy-free, meat-free marinara sauce
10 oz package frozen spinach thawed & squeezed dry
2 cups vegan mozzarella
Fresh basil pieces for garnishing

Cups - Metric

Instructions

Heat your oven to 375°F/190°C. Spray a 9" pie pan** with vegetable cooking spray.

For the Pasta:

Cook pasta according to package directions.

For the Vegan Ricotta:

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 vegan mozzarella cheese.

For the Spaghetti Pie Assembly:

Once pasta is done, drain the liquid and add half of the ricotta mixture to the pasta. Stir until all the pasta is coated. Press into your prepared pie plate.
To the remaining ricotta mixture add the thawed, pressed 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. Pour this over the ricotta layer.
Top with shredded vegan mozzarella. Bake 15 to 20 minutes, until the cheese is melted. Let stand for 5 minutes and then slice and serve.
Garnish with fresh chopped basil.

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.

The tofu, oil, nutritional yeast flakes, basil, garlic, and miso is used to create 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 of 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.

For the veggie crumbles, you can use Gardien Crumbles, Better than Beef Crumbles, or Yves Meatless Ground Round. There are many to choose from these days!

Nutrition