Vegan Baked Spaghetti Pie
Submitted by Jamie | Source: Theveganatlas.com
Ingredients
- 8 ounces spaghetti
- 1 tablespoon olive oil
- 1 medium onion finely chopped
- 3 to 4 cloves garlic minced
- 1 cup stemmed and chopped mushrooms
- 8 to 10 ounces plant-based ground or crumbles *
- 28- ounce jar marinara sauce your favorite variety (I used Rao's)
- 5- ounce package baby spinach baby kale, or mixed power greens
- 1 1/2 cups mozzarella-style vegan cheese shreds
- Freshly ground pepper to taste
- A few sprigs worth of chopped fresh parsley leaves for topping
- Also used a bit of vegan parmesan for the top.
- * I used one cup of cooked lentils instead.
Instructions
- Preheat the oven to 375º F.
- Break the spaghetti in half and cook according to package directions until al dente, then drain.
- Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the mushrooms and plant-based ground and continue to sauté over medium-high heat, stirring often, until the mushrooms are wilted and the ground is touched with golden spots here and there.
- Stir in the marinara and cook until starting to simmer. Add the spinach, cover, and cook just until it wilts down (add in batches if need be), then remove from the heat.
- Add the cooked spaghetti into the pan (or combine in a mixing bowl if your pan isn’t large enough) along with 1 cup of the cheese and stir together. Grind in some pepper.
- Transfer the mixture to an oiled 1 1/2 quart casserole dish (round or oval work well, but use what you’ve got) and pat in. If you’ve got a springform pan, that will make the pie nice and firm and tall, as shown. Top evenly with the remaining cheese.
- Bake for 30 to 40 minutes, or until the cheese is nicely melted and the sides of the spaghetti pie are starting to turn golden brown and crusty.
- Remove from the oven, top with a sprinkling of parley, then let stand for 5 minutes or so. Cut into wedges or squares to serve, or, if you don’t feel you have to be neat about it, simply scoop out to serve.
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