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Spaghetti Pie

Vegan Spaghetti Pie with Tofu Ricotta

Spaghetti Pie with Tofu Ricotta

I love veganizing “old favorites” – who doesn’t? A few weeks ago I asked for suggestions on Facebook on what I should veganize next… and someone suggested Spaghetti Pie.  This was interesting because although I’ve heard of spaghetti pie, I’ve never made it or eaten it, so I wasn’t really sure where to start. I thought it was just supposed to be a casserole- that you just throw everything into a dish and bake it, and although some recipes that I saw online did, in fact, advocate that method, many more showed a “pie” with a “crust” made out of spaghetti. Interesting! That method sounded more challenging and like it would create a more enjoyable finished product, so that’s the one I went with.

My first decision was what kind of binder to use with the pasta to create this so-called crust. I went with Chia seeds, my very first time using them. Holy Cow do they gel up! I was a little taken aback by the appearance of those dark little seeds all gelled together, but was totally happy with the finished product. (Yes, I knew the seeds were black before I added the water, I’m just more used to flax seeds and Ener-G). You can see from the picture that the crust didn’t stay totally solid, but I don’t think it’s supposed to. None of the none-vegan ones I looked at online appeared to either.

The filling was delicious! Uber-tasty tofu ricotta, a creamy mix with wonderful Italian seasonings, combined with Kale and some savory vegan Italian sausage. The entire dish was really fun, right down to the pasta-pie-crust. Total comfort food that I bet kids would love. One thing I know for sure is that these two (big) kids loved it!


Spaghetti Pie
Serves 6
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Ingredients
  1. 1/2 portion of my Tofu Ricotta (minus the spinach)
  2. 2 tablespoons chia seeds
  3. 6 tablespoons water
  4. 8 oz (ish) spaghetti, cooked al dente and drained
  5. 1/2 bunch kale, chopped and water sauteed
  6. 1-2 vegan Italian sausage links (I used Field Roast), roughly chopped (almost crumbled)
  7. 1 3/4 cup spaghetti sauce
  8. Daiya mozzerella
Instructions
  1. Prepare the tofu ricotta, and set aside.
  2. Mix chia seeds and water together in a cup or bowl, and let sit for about 5 minutes.
  3. Mix the chia concoction with the pasta, then press into a "pie crust" in a 9 in pie plate.
  4. Mix the tofu ricotta with the kale and sausage bits, then fill the center of the "pie crust" with the mixture.
  5. Pour all the sauce over the pie, then top with the Daiya.
  6. Cover with aluminum foil and bake at 350 degrees for about 30 minutes. Remove the foil and bake for another 5 minutes or so, until the Daiya is fully melted.
Notes
  1. Generally the chia seed mixture needs to sit for longer to gel, but by adding it earlier you let it gel with the pasta as well. If you miss the 5-minute mark you can still mix them together, it'll just take more elbow grease.
Adapted from Meatless Mama
Adapted from Meatless Mama
That Was Vegan? http://www.thatwasvegan.com/
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{ 10 comments… add one }
  • Lauren February 24, 2012, 6:27 am

    Spaghetti pie! That looks so creative and delicious! Veganizing things that others think could never be vegan is so much fun. Thanks for sharing, this would be a lot of fun to make when I have my parents come down! (My mom is hardcore for spaghetti hah)

    • Barb February 28, 2012, 9:35 am

      I’m hardcore for spaghetti too! Most pasta, actually, if I’m going to be honest 🙂

  • An Unrefined Vegan February 24, 2012, 8:25 am

    I’ve heard of spaghetti pie, but couldn’t quite bring myself to try it. It looks really delicious and I’m intrigued by the use of chia seeds as a crust.

    • Barb February 28, 2012, 9:36 am

      They worked pretty well! As I mentioned in the post, it was my first time using them so I wasn’t sure what would happen. I plan to use them more in the future though.

  • Heather February 27, 2012, 10:27 am

    FUN! This dish brings back memories; when i was little my Mom let my sister and I each pickout a meal a week that we could help her make for dinner; and I remember this was my very first pivck; yours looks of course a hundred times better, my 8 year old self thought at the time mine was a materpiece!

    Great pick to veganize 🙂

  • Sophie February 29, 2012, 1:33 pm

    What a delectble & tasty recipe!
    So alternative too! 🙂

  • conniefletch September 16, 2012, 1:41 pm

    YUM!! Barb, that looks delish! It’s starting (yes, only just starting) to get coolish here in Vermont….and you know what time that makes it? Time for Butternut squash mac-n-cheese!!! Idon’t think I’ll ever get sick of that recipe Barb!! Yes, we’re having that yet again!!!!

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