VEGAN SPAGHETTI BAKE

Just to be clear (and proper) all vegan recipes posted here belong to my daughter who shares credit for this blog with me. I've tried her dishes before and I can't wait to try this one. I love italian!


1 16 oz pkg Spaghetti
1 14 oz Tofurkey Italian Sausage
1 8 oz pkg Daiya Mozzarella Shreds
1 pkg Daiya Prvolone slices
3 Cups Marinara Sauce (see recipe below)
Kosher Salt and Ground Pepper to taste

Cook speghatti according to package directions and drain. Rinse in cold water to stop cooking process. Dice and gently saute sausage seasoned with Salt and Pepper. Stir constantly to avoid burning.  Seat sausage aside for later use.

I used the following fresh marinara sauce (made in advance):

Four large beefstake hothouse tomatoes
1/2 cup diced Onion
3 large Garlic Cloves minced
2 Tbs Olive Oil
1 1/2 Tbs Oregano
2 Basil leaves
1 Tbs Thyme
1 Tbs Rosemary
1 Tbs Cilantro
Kosher Salt to taste

Quarter 4 Tomatoes and place in a medium pot of boiling water.
Saute onion and garlic in saucepan with heated olive oil.  Saute for three minutes and remove setting aside. Once tomatoe skins have seperated from the tomatoe lift from boiling water.  Remove skins from tomatoe with a fork by gently placing fork under skin and lifting.  Puree tomatoes in blender and add to onion/garlic.  Stir in all herbs with salt and simmer on medium heat for 10 minutes.

Any can sauce will due. Just be sure to chech the ingredients.

Brush a 4 X 6 baking dish with olive oil. Layer bottom with 1/3 of noodles, sausage, and sauce in order. Top with mozerella cheese and  provolne cheese.  Complete layers 2 more times. Bake uncovered in a 350° preheated oven for 30 minutes.