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Top down view of baked spaghetti pie topped with tomatoes, cheese and basil.

Spaghetti Pie Bolognese Recipe (vegan)

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Author: Tracy Halasz

Ingredients

  • ½ package firm tofu, pressed
  • S&P, garlic powder
  • 1 tbsp oil
  • 1 cup onion, chop
  • 1 cup carrots, chop
  • 1 cup celery, chop
  • 2-4 cloves garlic, crushed and fine dice
  • 1-2 tbsp Italian seasoning, dry (to taste)
  • ¼-1/2 tsp nutmeg, fresh grated (optional)
  • 1 cup passata
  • 2 tbsp tomato paste
  • 1+ cup ground tomatoes
  • 1 tbsp oil
  • 3 cups mushrooms, rough chop
  • 4 servings spaghetti pasta (cooked)
  • ½ cup parmesan cheese* (divided)
  • 1 tbsp butter
  • S&P
  • garnish basil ribbons, cherry tomato halves
  • 1+ tsp hot pepper flakes (to taste)

Instructions

  • Preheat oven to 400 F. 
    Place a sheet of parchment paper on a baking sheet and rub with 1 tsp olive oil. Set aside.
    Press tofu between paper towelling under a couple heavy cookbooks.
    Prepare and cut the onions, carrots, celery, mushrooms, and garlic as per directions. Set aside.
    Remove tofu from paper towels and cut into 6 even rectangular pieces. Lay on prepared baking sheet, sprinkle with a generous amount of cracked black pepper and a sprinkle of both salt and garlic powder (rub each piece in the oil on the sheet) flip each piece and season the other side. Place in preheated oven for ~12 minutes, flip and let cook for another 8-10 minutes until slightly golden (will depend on how hot your oven is). Remove from oven and set aside to cool.
  • Heat the olive oil in a in a medium-large skillet add the onions, carrots, and celery and fry until the veg are soft and starting to caramelize. (6-8 minutes)
    Meanwhile, cook the pasta in salted water as per package instructions. Drain, toss with 2 tsp melted butter and a ¼ cup of parmesan cheese (some of my favourites are, Black Sheep and Violife but I know there are many delicious plant-based cheeses to choose from or you can also use just a sprinkle of nutritional yeast or any type vegan cheese you have on hand - for flavour and binding). Season with S&P and a few red pepper flakes (optional). Set aside.
    Add the garlic to the veggies, continue cooking and stirring for another minute or so.  Now add the tomato paste, passata, ground tomatoes, spices, and S&P - stir to incorporate (if the sauce is too thick - add another ¼-1/2 cup ground tomatoes or a splash of wine - the sauce should have a nice rich, thickness to it - but not be dry). Turn the heat to medium and let it simmer while the pasta and tofu cook. (If you'd like to see me make this sauce - see my story highlights on my Instagram account.)
  • EXPRESS VERSION:
    For the express version, buy your favourite red or marinara sauce and skip right to the next step!
  • In a medium skillet, heat a tablespoon of olive oil over medium-high heat (or if oil free, use water or broth), let the mushrooms cook until they release their water and start to crisp up (~ 8-10 minutes). Season with S&P. Deglaze pan with a splash of water/broth.  Crumble cooked tofu in with the mushrooms, stir to incorporate. Set aside.
  • Putting it All Together
    Place pasta in a grease a pie plate. Push it toward the edges so it follows the shape of the pie plate.
    Add veggie sauce on top of pasta and distribute it so there is a depression in the middle and again follows the shape of the pie plate leaving space for the mushroom-tofu mixture to pile up in the middle.
    Add mushroom-tofu mixture to the depression in the middle of the pie and distribute evenly.
    Sprinkle with remaining cheese (parmesan or any vegan cheese or a sprinkle of nutritional yeast) and hot pepper flakes.
    Put in oven for about 20 minutes until cheese is bubbly and the pie is warmed through. Remove from oven, garnish with basil ribbons.
  • Put in oven for about 20 minutes until cheese is bubbly and the pie is warmed through. Remove from oven, garnish with basil ribbons.