Vegan Baked Spaghetti [+VIDEO]
Al dente spaghetti noodles tossed in a meaty homemade tomato sauce, covered in vegan mozzarella cheese and garnished with freshly chopped parsley.
Servings 8
Ingredients
- 1 lb spaghetti noodles (substitute with gluten-free pasta if needed)
- 1 tbsp olive oil (or substitute with preferred oil of choice)
- ½ yellow onion diced
- 2 tsp minced garlic
- 1 lb vegan ground (use a soy-free option if needed)
- 2 cans 14.5 oz 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 (use a soy-free option if needed)
- 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 14.5 oz 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