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    You are in: Home / Recipes / Vegan Spaghetti Casserole Recipe
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    Vegan Spaghetti Casserole

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    10 mins

    35 mins

    RussianMama's Note:

    This is a nice change from the typical burger or parmesan topped spaghetti sauce. Easy, tasty and the kids like it! I also like that it is a one dish meal. You can use any small pasta in place of the wheat. I use home canned tomato puree but you can replace that with two 28 ounce cans of tomato sauce and 2 cups of water. Serve on top or on the side with frozen corn that is steamed.

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    Units: US | Metric


    1. 1
      Heat 1 T of the oil in large pot to medium heat.
    2. 2
      Add onions, zucchini and bell peppers. Saute until starting to soften.
    3. 3
      Add the frozen spinach. Cook until defrosted.
    4. 4
      Add remaining olive oil, puree, salt and italian seasoning. Bring to a boil.
    5. 5
      Once boiling, add the dried pasta. Stir well, cover and reduce to a simmer for 20 minutes or until the pasta is cooked how you like it. Serve!

    Ratings & Reviews:


    Nutritional Facts for Vegan Spaghetti Casserole

    Serving Size: 1 (432 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 413.7
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.3 g
    Cholesterol 0.0 mg
    Sodium 2466.4 mg
    Total Carbohydrate 78.2 g
    Dietary Fiber 13.9 g
    Sugars 20.0 g
    Protein 16.4 g

    The following items or measurements are not included:

    italian seasoning

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