This spaghetti casserole is the ultimate comfort food for the whole family! It’s super delicious, healthy, vegan, and packed with plant-based protein.
Why This Recipe Works
This vegan spaghetti casserole is definitely a family favorite! It’s super rich, comforting, and packed with flavor and protein. We just can’t get enough of it!
As for most casseroles, it takes a while to make. But it’s a great recipe to make ahead. Usually, I prepare everything the night before, so I just have to put it in the oven when everyone is hungry.
For the sauce, I used texturized vegetable protein, also known as TVP. It’s a soy-based vegan meat alternative that is perfect for vegan Bolognese sauce. It’s very high in plant-based protein and fiber and easy to cook with.
Besides, I used a combination of carrots, celery, tomato paste, red wine, and Italian herbs for the sauce. I then added cherry tomatoes and peas and layered everything in a casserole dish.
Between the single layers of spaghetti and sauce I added a bit of vegan sour cream. And of course I sprinkled the casserole with vegan shredded cheese for a crispy and cheesy top.
The Bolognese sauce is super hearty and you barely notice that it’s vegan. It just has the perfect texture. Sprinkle the casserole with fresh basil before serving it.
What Goes Into This Recipe
- Spaghetti – use whole wheat spaghetti for a healthier version.
- Carrot
- Celery
- Onion & Garlic
- Texturized Vegetable Protein (TVP) – a soy-based vegan meat alternative that is high in plant-based protein and fiber. It comes dried and you have to dehydrate it with boiling water or vegetable broth. Soak it for 10 minutes and then you can use it like you would use ground beef.
- Tomato Paste
- Red Wine
- Italian Spices – oregano and basil.
- Soy Sauce
- Vegetable Broth Powder or Paste – either use organic vegetable broth powder or use my homemade paste for vegetable broth.
- Salt & Pepper
- Peas – I used frozen peas.
- Cherry Tomatoes
- Vegan Sour Cream
- Vegan Shredded Cheese – use your favorite brand. It should melt well.
How To Make This Recipe
1. Step: Cook the spaghetti. Then, prepare the TVP in vegetable broth according to the instructions on the package. Usually you have to soak it in hot water (for example from the kettle) for about 10 minutes. I like to use vegetable broth instead of water for more flavor.
2. Step: Drain the soaked TVP. In a large pan, heat some oil and cook the texturized vegetable protein on high heat for 5 minutes. Stir every minute.
3. Step: In the meantime, finely chop the onion, garlic, carrot, and celery. Add the onion, stir well, and cook for 3 minutes.
4. Step: Then add the garlic, carrot, and celery and cook for 5 more minutes.
5. Step: Add the tomato paste and stir well. Cook for 2 minutes (still on high heat).
6. Step: Then deglaze everything with the red wine. Cook for 2 minutes. Preheat your oven to 350 °F.
7. Step: Next, add the diced tomatoes, the soy sauce, and the spices. Stir well and cook for 5 minutes. Season with salt and pepper.
8. Step: Cut the cherry tomatoes into halves. Add them to the sauce together with the frozen peas. Stir well.
9. Step: Start to assemble the casserole in the casserole dish. Start by adding some sauce to the bottom of the dish. Then add spaghetti on top with more sauce.
10. Step: Stir and add 3 tablespoons of vegan sour cream. Then add another layer of sauce and more spaghetti. Finish with sauce and some more sour cream.
11. Step: Sprinkle with vegan cheese.
12. Step: Bake for 20-25 minutes at 350 °F until the vegan cheese has melted and the top is a bit crispy.
Recipe Notes
- If you are allergic to soy or you don’t like to eat soy in general, you could use my lentil Bolognese to make this recipe.
- I used store-bought vegan soy-based sour cream for this recipe. However, you could also use a homemade version made with silken tofu or cashews instead.
- I like this recipe best with spaghetti, but of course you could also use other pasta shapes like rotini or penne.
Frequently Asked Questions
How Long Does This Spaghetti Casserole Last?
Stored in an airtight container in the fridge, the pasta will last 3-4 days.
Can I Freeze It?
Yes, you can freeze it. Cover the casserole dish with two layers of aluminium foil. Then you can freeze it for up to 3 months.
Let it thaw in the fridge overnight and then bake it for 25 minutes at 350 °F on the next day.
Can I Make It Gluten-Free?
Yes, you can easily make this dish gluten-free by using gluten-free spaghetti and tamari instead of soy sauce.
Related Recipes
- Vegan Pasta Bake
- Vegan Broccoli Rice Casserole
- Baked Gnocchi
- Vegetable Lasagna
- Easy Vegan Lasagna Recipe
I Love To Hear From You!
I hope you like this spaghetti casserole as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Spaghetti Casserole
Ingredients
- 14 oz spaghetti
- 1 1/4 cups texturized vegetable protein (TVP)
- 1 onion, finely chopped
- 3 cloves of garlic
- 3 tablespoons tomato paste
- 1/4 cup red wine
- 2 carrots, finely diced
- 2 stalks of celery, finely diced
- 3 cups canned diced tomatoes
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon soy sauce
- salt, to taste
- black pepper, to taste
- red pepper flakes, to taste (optional)
- 2 cups cherry tomatoes, cut into halves
- 1 cup frozen peas
- 3/4 cup vegan sour cream
- 3/4 cup vegan shredded cheese
Instructions
- Cook the spaghetti. Then, prepare the TVP in vegetable broth according to the instructions on the package. Usually you have to soak it in hot water (for example from the kettle) for about 10 minutes. I like to use vegetable broth instead of water for more flavor.
- Drain the soaked TVP. In a large pan, heat some oil and cook the texturized vegetable protein on high heat for 5 minutes. Stir every minute.
- In the meantime, finely chop the onion, garlic, carrot, and celery. Add the onion, stir well, and cook for 3 minutes.
- Then add the garlic, carrot, and celery and cook for 5 more minutes.
- Add the tomato paste and stir well. Cook for 2 minutes (still on high heat). Then deglaze everything with the red wine. Cook for 2 minutes. Preheat your oven to 350 °F.
- Next, add the diced tomatoes, the soy sauce, and the spices. Stir well and cook for 5 minutes. Season with salt and pepper.
- Cut the cherry tomatoes into halves. Add them to the sauce together with the frozen peas. Stir well.
- Start to assemble the casserole in the casserole dish. Start by adding some sauce to the bottom of the dish. Then add spaghetti on top with more sauce.
- Stir and add 3 tablespoons of vegan sour cream. Then add another layer of sauce and more spaghetti. Finish with sauce and some more sour cream.
- Sprinkle with vegan cheese.
- Bake for 20-25 minutes at 350 °F until the vegan cheese has melted and the top is a bit crispy.
Notes
- If you are allergic to soy or you don't like to eat soy in general, you could use my lentil Bolognese to make this recipe.
- I used store-bought vegan soy-based sour cream for this recipe. However, you could also use a homemade version made with silken tofu or cashews instead.
- I like this recipe best with spaghetti, but of course you could also use other pasta shapes like rotini or penne.
Nutrition
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