Vegan Baked Spaghetti Casserole

Vegan Baked Spaghetti Casserole is a delicious and satisfying shared dish. It has pasta on top, tomato, vegetables, and a thick vegan cheese topping. Bake this food till golden and hot. It is all plant-based, tasty, & satiating. It is a delicious recipe without meat and dairy. Noodles are not overcooked, the sauce is yummy, and the cheese cover is smooth and melted. Vegan Baked Spaghetti Casserole proves that comfort food may still be delicious, healthful, and caring.

STATS INFO:

• Calories: 320 per serving
• Preparation Time: 20 minutes
• Total Time: 50 minutes
• Course: Dinner
• Cooking Time: 30 minutes
• Cuisine: American/Italian-inspired
• Diet: Vegan, Dairy-Free, Egg-Free
• Servings: 6–8

EQUIPMENT:

• Large pot
• 9×13-inch casserole dish
• Mixing bowls
• Blender (for cheese sauce)
• Strainer
• Cooking spoon
• Foil (optional)

INGREDIENTS:

For Pasta and Sauce:

• 12 ounces of dry macaroni
• One tablespoon of olive oil
• 1 little onion, diced
• Three minced garlic cloves
• One sliced bell pepper
• 1 sliced zucchini
• One 24-ounce box of marinara sauce
• A single tablespoon of Italian seasoning
• For the taste, add salt and black pepper.

For the Vegan Cheese Sauce:

• One cup of raw cashews
• 1 cup unsweetened plant milk
• 1/4 cup of nutritional yeast
• 1 tablespoon lemon juice
• Half a teaspoon of garlic powder
• Half a teaspoon of onion powder
• A pinch of salt

Optional Toppings:

• Fresh basil
• Red pepper flakes
• Vegan parmesan/breadcrumbs

INGREDIENTS NOTES:

Spaghetti:

• You may choose ordinary pasta, without gluten pasta, or whole grain pasta. The best texture is achieved when cooked to al dente.

Veggies:

• Zucchini and bell peppers provide color, texture, and taste. But you may add spinach and mushrooms to offer some variation.

Marinara Sauce:

• Select an excellent jarred or homemade sauce. Search to find one containing no additional sugar and easy, wholesome ingredients.

Cashews:

• These make it a creamy, rich sauce. Blend more easily and achieve a smoother texture by soaking in hot water first.

Nutritional Yeast:

• It introduces a savoury, cheesy flavor, which is necessary in most vegan recipes. No pass! It provides umami and depth.

Plant Milk:

• To prevent sweetness in the sauce, use plain milk, which is free of sugar. A creamy finish can be achieved by using almond, oat/soy milk.

INSTRUCTIONS:

1. Set the oven temperature to 375°F, or 190°C.
2. Follow the package’s procedures to prepare the pasta.
3. Once drained, place aside.
4. In a pan, heat the oil made from olives over an average heat.
5. Add the mashed onion, cloves of garlic, bell pepper, and zucchini.
6. Fry gently tender, 5 to 6 minutes.
7. The marinara sauce should be added.
8. Add Italian seasoning, salt, & pepper for seasoning.
9. Let it boil for five minutes.
10. Stir in the cooked spaghetti.
11. Once the noodles are covered, stir them all.
12. Spoon the pasta onto an oiled 9 x 13-inch cooking dish.
13. Make the cheese sauce now:
14. Cashews should be washed.
15. To a blender, add them.
16. Add the nutritional yeast, the juice of one lemon, plant milk, salt, the onion powder, and garlic powder to the saucepan.
17. Blend till creamy and smooth.
18. If necessary, taste & adjust the seasoning.

Complete the casserole:

1. Evenly cover the spaghetti with the cheese sauce.
2. Spread it with a spoon/spatula.
3. Spread vegan bread crumbs or cheese on top, if using.
4. Roast for twenty minutes, sealed with foil.
5. When peeling off the foil, bake for a further ten minutes.
6. The top ought to be bubbling and golden.
7. Before serving, let it settle for ten minutes.
8. If preferred, garnish with red pepper flakes or fresh basil.

TIPS:

• Before baking, gently undercook the spaghetti.
• For added nourishment, add more vegetables, such as kale or mushrooms.
• To achieve the smoothest cheese sauce, use a blender at a fast speed.
• The layers set better if you let them rest after baking.
• Add chopped flakes of chili to the sauce for a burst of heat.

STORAGE INFORMATION:

FRIDGE:

• Permit remains to chill. Keep in a completely sealed container. Don’t keep in the freezer for more than four days. Warm up again in the microwave/oven.

FREEZER:

• Leave the dish to cool completely. Store in containers that are safe for freezing or tightly covered. Keep frozen for no longer than two months. Before reheating, let it thaw for several hours in a cold place.

FAQs:

Is it feasible to make it gluten-free?

• Yes. Use pasta without gluten, and examine the label of the sauce.

May I use store-bought vegan cheese instead of the sauce?

• Yes, but the homemade sauce is more nutritious and extremely creamy.

May I make an advance prep of this?

• Yes. Put it together, wrap up, and refrigerate. Bake on the following day.

Is it child-friendly?

• Yes. Its creamy topping and mild flavors make it a good meal to give your children.

What goes with it?

• Choose garlic bread, green salad/roasted vegetables.

NUTRITION INFORMATION:

Calories: 320
Carbohydrates: 40g
Protein: 10g
Fat: 12g
Fiber: 4g
Sugar: 5g
Sodium: 400mg
Calcium: 90mg
Iron: 3mg