Vegan baked spaghetti is a comforting and delicious plant-based twist on the classic pasta dish. With a rich, tomato-based sauce packed with savory vegetables and protein options like tofu or lentils, it makes for a satisfying, well-rounded meal. The combination of garlic, onion, bell pepper, zucchini, mushrooms, and spinach creates a flavorful base that pairs perfectly with the spaghetti and marinara sauce. The addition of herbs like basil and oregano enhances the depth of flavor, making each bite a savory delight.
What sets this vegan version apart is the use of dairy-free mozzarella cheese, which melts beautifully in the oven, creating a bubbly, cheesy topping. Whether you’re vegan or just looking for a meatless meal, this dish offers the perfect balance of textures and tastes. It’s hearty enough to satisfy your hunger while still being light and nutritious, thanks to the abundance of vegetables and the option to add plant-based protein.
Ideal for meal prep or feeding a crowd, vegan baked spaghetti can be easily customized to your taste preferences. You can swap out veggies, add in extra seasonings, or even try different plant-based cheeses. Plus, it’s simple to make, requiring just a few basic steps to bring everything together. Whether enjoyed for dinner or as leftovers the next day, this dish is sure to become a favorite in your vegan recipe repertoire.
Vegan Baked Spaghetti
Vegan Baked Spaghetti
Ingredients:
- 12 oz spaghetti (gluten-free, if desired)
- 1 tbsp olive oil
- 1 small onion, diced
- 2-3 cloves garlic, minced
- 1 bell pepper, diced (any color)
- 1 zucchini, diced
- 8 oz mushrooms, sliced
- 1 cup spinach or kale, chopped
- 1 can (15 oz) crushed tomatoes
- 1 cup marinara sauce (look for a brand with no added sugar if preferred)
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1/2 tsp red pepper flakes (optional, for heat)
- 1/2 cup crumbled tofu or cooked lentils (optional for protein)
- 1 cup dairy-free mozzarella cheese (plus extra for topping)
- Fresh basil or parsley, for garnish
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a large baking dish.
- Cook the spaghetti according to package directions until just al dente. Drain and set aside.
- Prepare the vegetables: In a large skillet over medium heat, add olive oil. Add the onion and garlic, and sauté for 2-3 minutes until softened.
- Add the bell pepper, zucchini, and mushrooms. Sauté for another 5-7 minutes until the veggies are soft. Stir in the spinach or kale and cook until just wilted.
- Make the sauce: Add the crushed tomatoes, marinara sauce, basil, oregano, salt, pepper, and red pepper flakes. Mix well, then let it simmer for 5 minutes.
- Combine the spaghetti and sauce: Add the cooked spaghetti to the skillet (or transfer everything to a large mixing bowl if your skillet isn’t big enough). Stir in crumbled tofu or lentils and dairy-free mozzarella. Mix until well combined.
- Bake: Transfer the spaghetti mixture to the prepared baking dish. Top with additional dairy-free mozzarella for a cheesy finish. Bake for 20-25 minutes, or until the cheese is melted and slightly golden.
- Garnish with fresh basil or parsley before serving.
Serving Suggestions
Enjoy this vegan-baked spaghetti with a simple side salad or crusty bread for a complete meal! It’s also great for meal prep and can be stored in the fridge for up to 4 days.
