Vegan Baked Spaghetti Recipe | Yummly

Vegan Baked Spaghetti

YUMMLY(4)
Radick: "Turned out great. I didn't have any more tofu, so…" Read More
10Ingredients
75Minutes
360Calories
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Description

Made vegan with a soy-based ricotta, this hearty baked spaghetti is so rich and creamy, no one will know it's dairy-free. The recipe is a Yummly original created by Sara Mellas.

Ingredients

US|METRIC
  • 1 pound spaghetti
  • 1 pound firm tofu (drained)
  • 1 1/2 tablespoons olive oil
  • 1/2 lemon
  • 3 tablespoons nutritional yeast
  • 3/4 teaspoon salt (plus more for pasta water)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3/4 teaspoon Italian seasoning
  • 4 cups marinara sauce (divided)
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    NutritionView More

    360Calories
    Sodium25% DV610mg
    Fat15% DV10g
    Protein33% DV17g
    Carbs18% DV53g
    Fiber28% DV7g
    Calories360Calories from Fat90
    % DAILY VALUE
    Total Fat10g15%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol<5mg1%
    Sodium610mg25%
    Potassium580mg17%
    Protein17g33%
    Calories from Fat90
    % DAILY VALUE
    Total Carbohydrate53g18%
    Dietary Fiber7g28%
    Sugars11g22%
    Vitamin A15%
    Vitamin C10%
    Calcium35%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(4)

    Barbara Hall 3 months ago
    I used fat free ricotta instead of tofu. This recipe did not wow me. I think it needs some black olives and mushrooms added in. Probably will not make again. Nothing special at all.
    Radick 4 months ago
    Turned out great. I didn't have any more tofu, so I had to substitute cream cheese that I blended with italian seasoning... This worked out well. I will make this again, want to try the tofu next time.
    Timothy Paul 7 months ago
    the bombest baked spaghetti ever
    Oscar Martinez a year ago
    Good but nothing new

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