Welcome my dear friends and fellow food enthusiasts! Gather around and get ready to be amazed by a dish that will knock your socks off. Today, I’m excited to introduce you to this delectable Vegan Spaghetti Casserole recipe that is both easy and satisfying.
Now, hold on tight it’s going to be a wild ride! This Vegan Spaghetti Casserole recipe is not only delicious but also nutritious, making it a perfect choice for those who are conscious about their health. Whether you are vegan or simply looking for meatless options, this spaghetti casserole will satisfy your cravings.
One of the best things about this recipe is that it’s comforting, filling, and easy to make. It’s perfect for those cozy winter nights when all you want is good old-fashioned comfort food. Packed with hearty vegetables and mouth-watering spices, this casserole recipe is sure to tickle your taste buds and warm up your soul.
So what are you waiting for? Get ready to dive into an incredible culinary experience with this Vegan Spaghetti Casserole recipe. Trust me; once you try it, it’ll become a staple in your kitchen rotation.
Why You’ll Love This Recipe
My darling patrons, I am excited to share with you my vegan spaghetti casserole recipe! This dish is easy, comforting, and oh so delicious. You will fall head over heels for this recipe and your taste buds will be elated!
First and foremost, this recipe is a perfect option for those who are following a meat-free lifestyle. It’s jam-packed with plant-based proteins like spinach, zucchini, and bell peppers which make it a healthy and nutritious meal. Also, it’s coated in rich tomato puree which provides essential nutrients that fortify our immune system.
Additionally, this spaghetti casserole is not only easy to make but flexible enough to accommodate various kitchen ingredients. You can substitute some of the ingredients if you don’t have them at home or if you simply want to switch up the flavors. For instance, you can swap out the spinach for kale or chard or add extra bell peppers for more color and crunchiness.
Not only that, but this spaghetti casserole requires minimal effort in its preparation process. You can easily put all the ingredients together in one large pot and let them bake till aromatic whiffs start wafting through your kitchen. Its convenience makes it an ideal meal when you’re craving something indulgent but don’t have the time or energy to devote to an elaborate dinner.
To top it off, this recipe has such amazing potential as well to become part of your favorite plant-based comfort food dishes. The flavors of each ingredient blend perfectly into one another creating a complex taste that is both tangy and savory at the same time.
In summary, my dear friends, you’ll love this recipe because it caters to both taste and nutrition all while being flexible and convenient. Whip it up for your loved ones or present yourself with a surprise culinary treat! Enjoy every last bite of vegan baked spaghetti casserole!
Before we start cooking, let’s take a look at the ingredients list. This vegan spaghetti casserole recipe presents a great opportunity to sneak in some vegetables into your meal while still satisfying your carb cravings. Here are the ingredients you will need:
- 16 oz of thin spaghetti noodles (or whole-grain spaghetti)
- 2 tsp of salt
- 4 cups of tomato puree
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 1 zucchini, chopped
- 1 cup of frozen chopped spinach, thawed and drained
- 4 tbsp of extra virgin olive oil
- 1 tsp of black pepper
If you have dietary restrictions or want to make some substitutions to achieve a different flavor profile, the following section will provide suggestions.
The Recipe How-To
Now that we have gone through the ingredients list, it’s time to start preparing the Vegan Spaghetti Casserole! This easy comforting recipe is perfect for a family dinner or meal prep for busy weekdays. Follow these simple steps and soon you’ll be enjoying this delicious and healthy dish.
Steps to follow:
1. Preheat oven
First of all, preheat your oven to 375 degrees Fahrenheit.
2. Cook spaghetti
Cook 16 oz of spaghetti noodles according to package directions, adding a pinch of salt to the water. Be sure not to overcook the spaghetti; it should still be slightly firm.
3. Prepare vegetables
While the spaghetti is cooking, prepare the vegetables. Start by dicing 1 large yellow onion, “the backbone of every good dish”. Cut 1 red bell pepper, 1 green bell pepper, and 1 zucchini into small pieces, about ½ inch square. Finally, thaw and drain a package of frozen chopped spinach and squeeze out as much moisture as possible.
4. Sauté vegetables
In a large pot, heat 2 tablespoons of extra virgin olive oil over medium-high heat until it shimmers. Add the diced onion, stirring occasionally, cook for about 5 minutes until it becomes translucent but not browned.
Add in diced peppers and zucchini and continue to stir with a wooden spoon for another 5-7 minutes until they release their liquid and start to soften up.
Next, add in minced garlic (about 3 cloves) until fragrant, approximately 30 seconds.
Finally, add in thawed spinach and mix thoroughly with other veggies for an additional two minutes until fully heated through.
5. Mix all casserole ingredients
In a large mixing bowl, add in sauteed vegetable mix along with cooked spaghetti noodles, strained tomato puree (or canned tomato sauce), vegan ricotta cheese (or regular ricotta cheese), chopped fresh basil (about a ¼ cup), salt (to taste), and red pepper flakes (optional**). Mix well with a spatula ensuring all ingredients are evenly distributed,
6. Add mixture to baking dish
Transfer spaghetti mixture into a lightly greased baking dish (approximate size should be in between an 8×8″ up to a 9×13″).
Sprinkle grated vegan parmesan cheese on top along with few more leaves of chopped basil for an extra freshness.
Bake in the preheated oven at 375 F oven for about 20-25 minutes or until top gets nicely golden brown.
8. Serve hot
Let cool for a few minutes before serving hot from the oven!
Enjoy your flavorful vegan Spaghetti Casserole that will surely satisfy your taste buds and warm your soul!
Substitutions and Variations
Now, if you’re feeling bold and want to spice things up a bit, let’s talk about some tasty substitutions and variations you can make for this vegan spaghetti casserole recipe!
First, let’s talk about the veggies. While I used frozen chopped spinach, red bell pepper, green bell pepper and zucchini in this recipe, you can switch things up by using other vegetables like mushrooms, eggplant, or even broccoli. Just make sure to chop them up into small, bite-sized pieces so they cook evenly.
For those who prefer a little more heat, try adding some sliced jalapeño peppers or adding a pinch of cayenne pepper to the tomato puree sauce. These will give your casserole a spicy kick that’s sure to please.
If you’re looking for a gluten-free option, substitute regular spaghetti noodles with thin spaghetti made from whole grain or vegetable pasta dishes. You can even try spaghetti squash ‘noodles’ for a low-carb option.
However, if you want to take things up another notch, try out these two variations: Million Dollar Spaghetti and Spaghetti Pie.
Million Dollar Spaghetti is a pasta casserole that adds cream cheese for a rich twist. Simply layer cooked noodles with ricotta cheese, marinara sauce, and cream cheese mixture in a baking dish – super easy and comforting!
Spaghetti Pie is just like it sounds – it’s baked spaghetti served in slices like a pie! Made with eggs and parmesan cheese this makes for an easy vegetarian baked spaghetti.
Remember that recipes are merely guidelines so don’t be afraid to put your own spin on them! Let your imagination run wild as you experiment with new flavors and ingredients for this vegan spaghetti casserole recipe.
Serving and Pairing
Ah, the moment of truth has arrived! It’s time to serve and devour this delicious spaghetti casserole. This recipe is an absolute crowd-pleaser, so get ready to be showered with praise from your fellow diners.
Firstly, it’s important to let the casserole cool for a few minutes before slicing it into pieces. Trust me when I say that it’ll be well worth the wait! I love to serve this dish with a simple side salad of mixed greens dressed in a homemade balsamic vinaigrette. The refreshing tang of the vinaigrette complements the richness of the casserole beautifully.
But if you’re looking for something heartier, consider serving this spaghetti casserole with some crusty bread or garlic knots. The bread will help soak up any extra juices and provide a satisfying crunch to your meal.
As for drinks, you can’t go wrong with a full-bodied red wine such as a Merlot or Cabernet Sauvignon. If you’re not into alcohol, try pairing this dish with some sparkling water infused with fresh lemon or lime juice – it’ll help cut through the richness of the casserole and cleanse your palate between bites.
Whether you’re serving a hungry family or hosting a dinner party, this vegan spaghetti casserole is sure to impress. Just remember to savor every bite and enjoy the company of those around you – life is all about enjoying good food and good company!
Make-Ahead, Storing and Reheating
My dear friends, I know that sometimes we may not have time to cook a fresh meal every day. So, let me tell you the good news: This Vegan Spaghetti Casserole recipe can be made ahead of time and stored in the fridge or freezer for later use. How convenient is that?
To make ahead of time, you can prepare the casserole completely before baking it, wrap it with plastic wrap or aluminum foil and place it in the fridge. You can keep it for up to 2 days before baking it and serving.
If you decide to bake the spaghetti casserole and there are leftovers, you can also store them for later use. To do so, place them in an airtight container and refrigerate for up to 3 days. When ready to eat again, simply reheat your portion in the microwave or oven.
Now, if you want to store your Vegan Spaghetti Casserole for longer periods of time, freezing it is your best option. Wrap it tightly with plastic wrap or aluminum foil, label it with the date, and freeze it for up to 3 months. When you’re ready to eat again, let it defrost in the fridge overnight and then reheat in the oven, uncovered.
As a final tip, always keep in mind that reheating leftovers properly is very important. Make sure they reach an internal temperature of at least 165°F before serving them again. Trust me, nobody wants to experience food poisoning on their day off.
With these make-ahead, storing and reheating tips in mind, you can enjoy your delicious Vegan Spaghetti Casserole whenever you want. So grab a fork and dig into this flavorful dish that will warm both your body and soul!
Tips for Perfect Results
Cooking this vegan spaghetti casserole is easier than one might think, but there are a few tips that can make this baked spaghetti recipe even more delicious. Whether you are a seasoned chef in the kitchen or just learning how to cook, these tips will help you achieve the perfect result every time.
One of the essential tips is to cook the thin spaghetti according to package directions but make sure to slightly undercook it. The noodles will continue cooking while baking in the spaghetti casserole, so you want them to be firm enough to hold their shape.
Another critical tip when making vegan baked spaghetti is not to over rinse the pasta after boiling. While it’s good to rinse pasta to remove any excess starch, over-rinsing it can wash away the substance that helps thicken and cling sauce into the noodle strands.
While you prepare this dish, use diced vegetables that are roughly of equal size so they cook at the same rate. This is important when making this vegetarian pasta recipe because it ensures your vegetables will roast uniformly and will not end up with some undercooked while others overcooked.
If you want to add a little more flavor to your sauce, add some salt and garlic while sautéing onions in olive oil before adding tomato puree.
If you’re looking for a creamier casserole texture in place of ricotta cheese, then vegan cream cheese might be your best bet. You can also use plain vegan Greek Yogurt or tofu ricotta as an alternative.
Adding vegan parmesan cheese on top of your spaghetti casserole before baking adds additional flavor and texture. You can find vegan parmesan cheese in most grocery stores or online.
Remember that preheating your oven adequately is crucial for evenly baked pasta casserole—a temperature of 375°F or 350°F works best for baked spaghetti recipes.
Lastly, letting your spaghetti casserole rest for at least 10 minutes after removing it from the oven allows it to cool down and settle so you can easily cut slices, and it also makes cleaning the baking pan easier.
By following these simple tips, your vegan spaghetti casserole will turn out great every time. Don’t be afraid to experiment and try new variations with vegetable pasta dishes to make them savory yet healthy and filling!
As a vegan chef, I believe that everyone deserves to eat delicious meals that nourish both the body and soul. This Vegan Spaghetti Casserole Recipe is one of those dishes that I am proud to share with you. It’s not only easy to make but also incredibly tasty and comforting. The smell of garlic and olive oil wafting out of the oven will make your mouth water.
By following our step-by-step instructions, you’ll have a perfect and hearty meal in no time. Moreover, this recipe has versatility built into its core. You can swap out vegetables, cheeses, or herbs to make it your own creation. It’s adaptable enough that it fits almost any dietary restrictions or taste preferences.
I know that transitioning to a vegan diet can be difficult. Still, recipes like this Vegan Spaghetti Casserole show you how delicious plant-based meals can be. This savory baked spaghetti recipe offers comfort and satisfaction without any animal products or harm to the environment.
In conclusion, I hope I have convinced you to give this recipe a shot. Don’t hesitate; grab your apron, and let’s start cooking!
Vegan Spaghetti Casserole Recipe
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 medium zucchini, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 (10 ounce) package frozen chopped spinach
- 2 tablespoons olive oil
- 1 tablespoon italian seasoning
- 2 quarts tomato puree
- 2 tablespoons salt
- 3 cups whole wheat macaroni
- Heat 1 T of the oil in large pot to medium heat.
- Add onions, zucchini and bell peppers. Saute until starting to soften.
- Add the frozen spinach. Cook until defrosted.
- Add remaining olive oil, puree, salt and italian seasoning. Bring to a boil.
- Once boiling, add the dried pasta. Stir well, cover and reduce to a simmer for 20 minutes or until the pasta is cooked how you like it. Serve!
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.