Vegan version of the Baked Spaghetti recipe that’s just as hearty and delicious, without any dairy or meat:

Vegan Baked Spaghetti Recipe: Comfort Food for Everyone

This Vegan Baked Spaghetti recipe is the perfect blend of savory marinara sauce, tender pasta, and a creamy, dairy-free cheesy topping. It’s a wholesome, plant-based take on the classic comfort food that’s easy to make and incredibly satisfying.

Ingredients:

• Spaghetti: 400g (about 14 oz)
• Marinara sauce: 2 cups (or 500g jar)
• Onion: 1 medium, finely chopped
• Garlic: 3 cloves, minced
• Vegan mozzarella cheese: 2 cups, shredded
• Nutritional yeast: 3 tablespoons (for a cheesy flavor)
• Silken tofu: 1 cup (for a creamy texture)
• Olive oil: 1 tablespoon
• Dried oregano: 1 teaspoon
• Dried basil: 1 teaspoon
• Red pepper flakes: A pinch (optional for a bit of spice)
• Salt and pepper: To taste

Instructions:

Step 1: Cook the Spaghetti

1. Bring a large pot of salted water to a boil.
2. Cook the spaghetti according to the package directions until al dente, usually 8-10 minutes.
3. Drain the spaghetti and set aside.

Step 2: Prepare the Sauce

1. While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
2. Add the chopped onions and sauté for 3-4 minutes until they turn soft and translucent.
3. Add the minced garlic and sauté for an additional 1 minute until fragrant.
4. Stir in the marinara sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Let the sauce simmer on low heat for 10-15 minutes to combine the flavors.

Step 3: Make the Vegan “Cheese” Mixture

1. In a blender or food processor, combine the silken tofu, nutritional yeast, and a pinch of salt and pepper.
2. Blend until smooth and creamy, adjusting the texture with a little water if needed. This mixture will act as the creamy base for your baked spaghetti.

Step 4: Mix Everything Together

1. Preheat your oven to 180°C (350°F).
2. In a large mixing bowl, combine the cooked spaghetti with the marinara sauce mixture.
3. Add the tofu-based “cheese” mixture to the pasta and stir until everything is well combined.

Step 5: Bake the Spaghetti

1. Grease a 9×13-inch baking dish with a little bit of olive oil or non-stick spray.
2. Transfer the pasta mixture into the prepared baking dish.
3. Top with shredded vegan mozzarella cheese, spreading it evenly over the top.
4. Cover the dish with aluminum foil and bake for 20 minutes.
5. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly, and the top is golden brown.

Step 6: Serve and Enjoy!

1. Once the baked spaghetti is done, let it cool for a few minutes before serving.
2. Garnish with fresh basil or parsley, if desired.
3. Serve hot, and enjoy the vegan cheesy goodness!

Tips:

• Make It Extra Creamy: Add more silken tofu or use a store-bought vegan cream cheese to enhance the richness.
• Add Veggies: For extra nutrition, sauté vegetables like bell peppers, zucchini, mushrooms, or spinach and mix them into the sauce.
• Freezing: Vegan baked spaghetti can be made ahead of time and frozen. Simply assemble the dish, cover it tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, and bake as instructed.

Conclusion:

This Vegan Baked Spaghetti is a deliciously comforting, plant-based twist on the classic dish. Packed with flavor, creamy texture, and cheesy goodness, it’s a perfect meal for vegans and non-vegans alike. Enjoy it for a family dinner, casual gathering, or meal prep for the week!