We all know how much I adore baking New York Spaghetti Pie – and then gifting it to friends and family.
Honestly, there is NO ONE on earth who does not love this homemade, Mom’s creation, estremamente delicious meal.
It’s comfort, it’s love, it’s flavor, feel, and aroma, all baked into one. It’s like being nestled up in your favorite blanket and rocked to sleep. Honestly. It’s “pretty much the best thing ever.”
But, when your girlfriends are vegan and you REALLY want to make it for them to enjoy as well, you have to make some adjustments.
So, Mom’s classic NY Spaghetti Pie has become Vegan Spaghetti Pie.
The verdict is in – it’s damn good!
Vegan Spaghetti Pie
8 oz. spaghetti
8 oz. vegan cream cheese spread (Kite Hill)
1 Tbs. nutritional yeast
2 Tbs. vegan butter (Earth Balance)
1 yellow onion, diced
1 green pepper, diced
sea salt and pepper
1 lb. vegan ground beef (Light Life)
2 tsp. Italian seasoning blend
1 tsp. fennel seeds
1/2 tsp. red chili flakes
1/2 tsp. sea salt
1/2 tsp. ground pepper
16 oz. Muir Glen Tomato Basil Pasta Sauce
16 oz. shredded vegan mozzarella (Go Veggie)
Preheat oven to 425 degrees.
Bring a large pot of salted water to a boil. Add the dried spaghetti and cook for several minutes – until soft. Drain.
Transfer to a super deep dish pie plate or 8″ round casserole dish.
Mix the warm pasta with the vegan cream cheese and nutritional yeast, being sure to thoroughly mix and coat the pasta.
Next, melt the vegan butter over medium heat and sauté the onions and peppers with plenty of salt and pepper until soft.
Add the vegan ground beef, the Italian seasoning, fennel, chili flakes, and more salt and pepper. Stir well and cook until everything is well incorporated.
Add the tomato sauce.
Pour the tomato veggie mixture over the pasta.
Top with the vegan shredded cheese.
Bake until bubbly – about 20 minutes.
Allow to cool and then chill overnight. This is ALWAYS better served the next day.
Slice and reheat before serving.
