This Classic Vegan Baked Spaghetti dish is exactly what you remember eating growing up, but vegan. Spaghetti noodles tossed in a meaty homemade tomato sauce, covered in vegan mozzarella cheese and garnished with freshly chopped parsley. What’s not to love?
Ingredients You’ll Need to Make Vegan Baked Spaghetti
- spaghetti noodles – since we’re making vegan baked spaghetti, it’s only right that we use spaghetti noodles. However, you can also substitute with another pasta like penne.
- olive oil – we’ll use olive oil to sauté the onions and garlic, but you can also substitute with your preferred neutral oil of choice.
- yellow onion and minced garlic – as with any good savory recipe, onions and garlic are a must. If you are pressed for time you can substitute with 2 tsp of onion powder and additional garlic powder to taste.
- vegan ground – you can use whatever vegan ground you enjoy most. I typically go for Beyond Meat or Impossible, the choice is yours!
- canned crushed tomatoes – for this recipe I chose to use a salt-free variety so that I could better control the sodium content. If you are using salted tomatoes, keep this in mind when adding salt to the recipe later on.
- dried thyme, dried rosemary, oregano, dried basil, dried parsley, garlic powder, red pepper flakes – these seasonings are what’s going to make your recipe POP! It may seem like a lot, but you won’t regret it once you’re enjoying your Vegan Baked Spaghetti.
- vegan mozzarella cheese – you can use whatever vegan mozzarella cheese you enjoy most! For this particular recipe, I used Daiya’s new oat blend mozzarella cheese, but I’ve also had success with other brands.
- fresh parsley (optional) – don’t have fresh parsley? you can top it off with dried parsley instead or use no garnish at all. It’s completely up to you!
How to Make Vegan Baked Spaghetti
I think you’ll be pleasantly surprised with how easy it is to make this vegan baked spaghetti recipe! The first thing you’ll want to do is gather up all of your ingredients. Once everything has been accounted for go ahead and preheat your oven to 400°. In an appropriately sized pot go ahead and begin cooking your spaghetti noodles according to the package instructions. Once the noodles are done cooking drain the water and set them aside until needed.
In a large pan over medium heat add your diced onion and minced garlic, then sauté until lightly browned. Be sure to stir consistently. Once the onions and garlic are cooked you can add the vegan ground to the same pan and use a spatula to break up the pieces of vegan ground meat.
Once the vegan ground meat is browned, add in the crushed tomatoes and all seasonings – dry time, rosemary, oregano, basil, parsley, garlic powder, red pepper flakes, salt and pepper. Stir everything together and allow the mixture to simmer for 4 to 5 minutes.
Grab a large oven-safe baking dish and spray the bottom of the dish with a neutral oil to avoid sticking. Transfer the cooked pasta to the pan and add about 1/3 of the meat sauce to the pasta and stir everything around to work it in. Add the remainder of the meat sauce over top of the pasta and then cover with a generous layer of vegan mozzarella cheese.
Cover the dish with foil and transfer it to the oven and bake for 30 minutes. Once finished, remove it from the oven and garnish with optional freshly chopped parsley. Now prepare to enjoy your new favorite vegan baked spaghetti dish!
Vegan Baked Spaghetti Q&A
How do I store vegan baked spaghetti?
This dish is best stored in an airtight container in the fridge. If needed, you can also store the recipe in the baking dish and cover it tightly with plastic wrap or foil.
Can this dish be made ahead?
Absolutely! You can complete steps 1 – 6 ahead of time, then store it away in the fridge until you’re ready to bake it. When ready, continue along with the recipe directions, baking in the oven at 400° for 30 minutes.
How long does this dish last?
This Vegan Baked Spaghetti recipe will last in the fridge for 5-7 days.
Can this dish be frozen?
I’m personally not a fan of frozen pasta, so I wouldn’t. However, if you’re fine with freezing and thawing pasta you can make this dish and store it in a freezer-safe container for up to 3 months.
I know you’ll love this Vegan Baked Spaghetti dish! It’s easy to make and is packed with flavor. Not to mention, it’s a dish the whole family will love! Give this recipe a try and let me know how it goes in the comments below!
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More Pasta Recipes You’ll Love:
- Easy Roasted Vegetable Baked Penne Pasta
- Vegan Pumpkin Spinach Mac and Cheese
- Vegan White Lasagna with Vegetables
- Easy Thai Red Curry Pasta
- Easy Vegan Spinach Lasagna Rolls with Almond Ricotta
- Vegan Mac and Cheese – Easy, 4 Cheese Recipe
Vegan Baked Spaghetti [+VIDEO]
Ingredients
- 1 lb spaghetti noodles
- 1 tbsp olive oil (or substitute with preferred oil of choice)
- ½ yellow onion diced
- 2 tsp minced garlic
- 1 lb vegan ground
- 2 cans crushed tomatoes (I used salt-free)
- ½ tbsp dried thyme
- 2 tsp dried rosemary
- 1 tbsp dried oregano
- 1 tsp dried basil
- 1 tsp dried parsley
- salt and pepper to taste
- 2 tsp garlic powder
- 1 pinch red pepper flakes
- 2½ cups vegan mozzarella cheese
- fresh parsley chopped – to taste (optional)
Instructions
- Preheat oven to 400°
- Cook spaghetti noodles according to package instructions, then drain and set aside.1 lb spaghetti noodles
- Warm your oil in a large pan over medium heat. Add the diced onion and minced garlic and sauté until lightly browned.1 tbsp olive oil, ½ yellow onion, 2 tsp minced garlic
- To the same pan, add the vegan ground and cook until until browned.1 lb vegan ground
- Add in the crushed tomatoes and all seasonings. Stir to combine and let simmer for 4-5 minutes.2 cans crushed tomatoes, ½ tbsp dried thyme, 2 tsp dried rosemary, 1 tbsp dried oregano, 1 tsp dried basil, 1 tsp dried parsley, salt and pepper, 2 tsp garlic powder, 1 pinch red pepper flakes
- Spray a large baking dish with oil to avoid sticking. Transfer the cooked pasta to the baking dish and add about ⅓ of the meat sauce to the pasta and work it in, stirring consistently. Add the remainder of the meat sauce over top, then cover with a generous layer of vegan cheese.2½ cups vegan mozzarella cheese
- Cover with foil and transfer the dish to the oven and bake for 30 minutes.
- Once finished, remove from the oven and garnish with fresh chopped parsley to taste (optional). Serve and enjoy!fresh parsley
