Formerly The Brown Bungalow, this blog has changed names to reflect my new location in the deep South. We are leaving the Columbines for Magnolias; donating wooly socks to buy sandals; pouring out the hot beverages to sip iced tea; and building sand castles instead of snowmen.
This is a fun vegan entree that I baked earlier this week for supper. It calls for a 10-inch springform pan (or you can use a deep dish pie plate). A spring-form pan is fun and since the side of the pan is removable, the pie is very easy to slice with a pizza cutter!
Spaghetti Pie, before slicing
I've been eating mostly raw vegan for nearly a year. Now that the weather is turning cooler and the evening news is worse nearly every night, a hot main dish sounded comforting.
Except for the baking, I prepared the pie after lunch one day. I covered and refrigerated it, and then when Beloved texted me to say he was heading home from the office, I preheated the oven and had it baking by the time he walked in the door.
Monday night's supper
The pie sliced very easily and worked well with a large green salad.
The only thing I would do differently next time is to drizzle some marinara sauce over the top so the pie wouldn't be quite so dry.
Vegan Spaghetti Pie (makes 6 - 8 servings)
8 ounces gluten-free spaghetti
1 pound firm tofu,* well drained and blotted dry
3/4 cup gluten-free vegetable broth
2 Tbsp sherry cooking wine
1 Tbsp lemon juice
1/4 cup nutritional yeast
1 Tbsp cornstarch
1 tsp garlic powder
1/2 tsp dried basil
salt and freshly ground pepper
1 (8 ounce) jar marinated artichoke hearts, drained and coarsely-chopped
2 green onions, chopped
1/4 cup chopped black olives
1/4 cup oil-packed sun-dried tomatoes, drained
2 Tbsp chopped fresh parsley
Marinara sauce of choice
Preheat oven to 375 degrees F. Lightly spray a 10-inch spring form pan or deep dish pie plate and set aside.
Cook the spaghetti in a pot of boiling salted water, stirring occasionally, until it's tender. Drain and return to the pot.
In a high-speed blender, combine the tofu, broth, cooking wine, lemon juice, nutritional yeast, cornstarch, garlic powered, dried basil, and salt and pepper to taste. Process until smooth and well-blended. Transfer the tofu mixture to the pot containing the cooked spaghetti. Add the artichoke hearts, green onions, olives, tomatoes, and parsley. Mix gently to combine.
Spread the spaghetti and vegetable mixture evenly in the prepared pan. At this point you can cover and refrigerate to bake later.
Bake, uncovered, until firm and golden brown, about 40 minutes. Cut into wedges and serve hot.
Optional: serve with marinara sauce.
This recipe made more than what Beloved and I can easily eat in one week, so I froze the remaining servings in pie-keepers (a gift from The Cook on Fifth Street a couple of Christmases ago).
*be sure to get Non-GMO tofu POST SCRIPT ...
This dish is much better when a marinara sauce is spooned on top. And for those who need animal protein, you can alway add meatballs!