Vegan Spaghetti Casserole
Satisfy cravings for comfort food with this irresistible Vegan Spaghetti Casserole—an easy plant-based twist on a classic baked pasta dish! Perfectly cooked spaghetti is coated in a rich marinara sauce infused with savory plant-based ground crumbles, aromatic garlic, and Italian spices, creating a hearty, flavorful base. Topped with gooey vegan mozzarella cheese and baked to golden perfection, this dish delivers all the indulgence of traditional casseroles without any dairy or animal products. With a quick prep time and a gluten-free option, this casserole is ideal for weeknight dinners or gatherings. Garnished with fresh basil for a burst of brightness, it’s a crowd-pleaser that combines comfort and satisfaction in every bite.
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Recipe Information
Ingredients
- 12 oz spaghetti (gluten-free if necessary)
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 8 oz plant-based ground crumbles
- 4 cups marinara sauce
- 3 tbsp nutritional yeast
- 2 tsp Italian seasoning
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 cups vegan mozzarella cheese, shredded
- 0.25 cup fresh basil, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook for 4-5 minutes, until softened. Add the minced garlic and cook for 1 more minute until fragrant.
Add the plant-based ground crumbles to the skillet. Cook for 5-7 minutes, or until heated through and slightly browned.
Pour in the marinara sauce, nutritional yeast, Italian seasoning, salt, and black pepper. Stir well and simmer for 5 minutes to combine the flavors.
In a large mixing bowl, combine the cooked spaghetti with the marinara mixture, ensuring the pasta is evenly coated.
Lightly grease a 9x13-inch casserole dish. Transfer the spaghetti mixture into the dish and spread it out evenly.
Sprinkle the shredded vegan mozzarella cheese evenly over the top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melty and slightly golden.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh basil, if desired, before serving.
Nutrition Facts
Calories |
2177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.2 g | 137% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4525 mg | 197% | |
| Total Carbohydrate | 189.7 g | 69% | |
| Dietary Fiber | 32.1 g | 115% | |
| Total Sugars | 28.8 g | ||
| Protein | 86.4 g | 173% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 448 mg | 34% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1609 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
