Vegan Baked Spaghetti Recipe | Yummly
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Vegan Baked Spaghetti

YUMMLY(7)
Allison Miller: "Good recipe! Not too much actual work time. Came…" Read More
14Ingredients
75Minutes
360Calories
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Description

Made vegan with a soy-based ricotta, this hearty baked spaghetti is so rich and creamy, no one will know it's dairy-free. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
10 SERVINGS
  • nonstick cooking spray
  • 1 pound spaghetti
  • 1 pound firm tofu (drained)
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1/2 lemon (juiced)
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon salt (plus more for pasta water)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • 3 cups marinara sauce (for spaghetti)
  • 1 cup marinara sauce (for top of dish)
  • vegan mozzarella cheese (optional, for serving)
  • fresh basil leaves (optional, for serving)
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    NutritionView More

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    360Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories360Calories from Fat100
    % DAILY VALUE
    Total Fat11g17%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol<5mg1%
    Sodium610mg25%
    Potassium580mg17%
    Protein17g33%
    Calories from Fat100
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber7g28%
    Sugars11g22%
    Vitamin A15%
    Vitamin C10%
    Calcium35%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(7)

    Allison Miller a year ago
    Good recipe! Not too much actual work time. Came out pretty tasty!
    Wiscovegan a year ago
    Too much tofu although my kids liked it
    Wiktor Wołk a year ago
    delicious i add tumeric to tofu
    Barbara Hall 2 years ago
    I used fat free ricotta instead of tofu. This recipe did not wow me. I think it needs some black olives and mushrooms added in. Probably will not make again. Nothing special at all.
    Radick 2 years ago
    Turned out great. I didn't have any more tofu, so I had to substitute cream cheese that I blended with italian seasoning... This worked out well. I will make this again, want to try the tofu next time.
    Timothy Paul 2 years ago
    the bombest baked spaghetti ever
    Oscar Martinez 3 years ago
    Good but nothing new

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