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Vegan Baked Spaghetti
Lisa

Vegan Baked Spaghetti

A Vegan Baked Spaghetti that is full of colorful, bright vegetables, flavor, and can easily be customized with your favorite vegetables.
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Prep Time 20 minutes
Cook Time 40 minutes
0 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Main Course, vegan
Cuisine: American
Ingredients Equipment Method

Ingredients
  

  • 1 Package of noodles Spaghetti Noodles I used a 10 oz. pk of gluten free spaghetti noodles. You can use any noodles for this recipe that you prefer.
  • Olive Oil Use as much as you need to coat all the noodles in the dish.
  • 1 8 to 10 oz tub Fresh Mushrooms Use your favorite mushroom. Try crimini, shiitake, white button, or portabella. I used shiitake in this recipe.
  • 1 Onion I used a vidalia onion in my dish. A onion powder can be used as a substitute.
  • 1 Tbsp Garlic I used minced garlic, fresh garlic clove, garlic powder, or no garlic at all can be used.
  • 1 24 oz. Jar Pasta Sauce Use your favorite.
  • 3 handfuls Fresh Spinach
  • 2 Cups Water
  • 1/2 tsp Salt
  • 1/2 tsp Ground Pepper
  • 1 tsp Italian Seasoning
Vegan Cheese - Optional
  • 2 Cups Cooked Potatoes I used red potatoes.
  • 1 Cup Cooked Carrots
  • 1/2 Cup Water
  • 1/4 Cup Olive Oil
  • 1 tsp Salt
  • 1 Tbsp Lemon Juice
  • 2 tsp Onion Powder
  • 1 tsp Garlic Powder

Equipment

  • 1 High Speed Blender Only needed if making the cheese in the recipe.

Method
 

  1. Preheat the oven to 400°F.
  2. Add the pasta to a 9x13 baking dish.
  3. Drizzle oil over the pasta and move the pasta around to coat each noodle ( this helps to somewhat keep the noodles from sticking together).
  4. Pour in the water and sauce to completely cover all the noodles.
  5. Next clean and dice the mushrooms, onions, garlic and place them into an oiled medium sized skillet, on a medium high heat.
  6. Saute until the mushrooms and onions are done.
  7. Toss in the freshly cleaned spinach along with the seasonings, and saute just for a few minutes, remove from heat.
  8. Add the sauteed vegetables to the pasta and slightly move the noodles to make sure they are not clumping together.
  9. Place the dish into to the oven (uncovered), and bake for 30 minutes.
How to make the cheese for the Vegan Baked Spaghetti (Optional)
  1. Clean, peel, and dice the carrots and potatoes.
  2. Place the potatoes and carrots into individual stock pots with water.
  3. Bring to boil and continue cooking until both are soft.
  4. Remove from heat, drain, and rinse with cold water to cool the vegetables before adding to the blender.
  5. Add the cooled potatoes and carrots to a high speed blender.
  6. Continue by adding the water, oil, lemon juice, salt, onion, and garlic powder.
  7. Blend until smooth, set aside.
  8. After 30 minutes, test the baked spaghetti to see if the noodles are soft.
  9. If the noodles are not soft, return to the oven, continue to bake until the noodles are soft, checking every 10 minutes.
  10. Once the noodles are soft, remove from the oven.
  11. If not adding cheese, let the baked spaghetti set for about 10 minutes before serving.
  12. Pour or sprinkle the vegan cheese on top and place back into the oven for 5 to 10 minutes or until the cheese is melted.
  13. Remove from the oven after the cheese has melted, let the dish set for about 10 minutes before cutting into to serve.
  14. Serve with your favorite vegetables and enjoy!