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 10 months 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 a year 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 a year 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 2 years ago
    Good but nothing new

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