Vegetarian Spaghetti Pizza Food

VEGETARIAN SPAGHETTI

Vegetarian Spaghetti image

Who says spaghetti needs meat to be tasty? "I streamlined the original recipe for this deliciously different dish to reduce its 2-hour simmer time to just 10 minutes," comments Margaret Wilson from Hemet, California.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) spaghetti
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon garlic powder
3 tablespoons canola oil
1 jar (26 ounces) meatless spaghetti sauce
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes with garlic and onion, undrained
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon dried oregano
1 bay leaf
1/4 cup grated Parmesan cheese

Steps:

Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute the onion, celery and garlic powder in oil until tender. Add the spaghetti sauce, beans, tomatoes, sugar, salt, oregano and bay leaf., Bring to a boil; cover and simmer for 10 minutes. Discard bay leaf. Drain spaghetti; top with sauce and cheese.

Nutrition Facts : Calories 511 calories, Fat 11g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 1225mg sodium, Carbohydrate 87g carbohydrate (17g sugars, Fiber 8g fiber), Protein 17g protein.

VEGETARIAN SPAGHETTI PIZZA

Vegetarian Spaghetti Pizza image

This is an alternative way to get a little "good" food in your family without them realizing it. Tastes good too!

Provided by TishT

Categories One Dish Meal

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 9

Ingredients

8 ounces spaghetti, uncooked
2 eggs
1/2 cup skim milk
3 cups shredded part-skim mozzarella cheese
8 ounces fresh spinach, cooked and chopped or 1 (10 ounce) package frozen spinach, defrosted and drained well
1/2 teaspoon garlic powder
1 (32 ounce) jar spaghetti sauce, uncooked
2 cups cooked broccoli florets
1 medium zucchini, sliced thin

Steps:

Break spaghetti into 2-inch pieces and cook according to package directions; drain.
In a large bowl, beat eggs.
Gradually add milk, 1 cup Mozzarella cheese, spinach and garlic powder.
Stir in spaghetti pieces.
Lightly oil a 13 x 9 baking pan.
Spread spaghetti mixture into pan, building up sides slightly.
Bake at 425 for 15 minutes.
Remove from oven.
Spread spaghetti sauce over spaghetti"crust.
"Spread broccoli and zucchini over sauce and sprinkle with remaining Mozzarella cheese.
Bake at 350 for 35 minutes.
Let stand 5 minutes before cutting.

VEGETARIAN CHEESEBURGER PIZZA

Vegetarian Cheeseburger Pizza image

Use your favorite plant-based burger patties in this vegetarian pizza. Make it completely vegan by using egg-free mayo and dairy-free Cheddar cheese-style shreds.

Provided by Juliana Hale

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

¼ cup mayonnaise
3 tablespoons ketchup
1 teaspoon hot pepper sauce
1 tablespoon olive oil
1 (12-ounce) package plant-based burger patties
½ cup finely chopped onion
1 (16 ounce) package refrigerated pizza dough
1 (8 ounce) package shredded Colby-Monterey Jack cheese
½ cup dill pickle slices
1 tablespoon prepared yellow mustard, or to taste
¼ cup shredded lettuce, or to taste
¼ cup diced tomatoes, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Grease a 12-inch pizza pan.
Whisk together mayonnaise, ketchup, and hot sauce in a small bowl.
Heat oil in a large skillet over medium heat. Crumble burger patties into the skillet. Add onion; cook, stirring to break up patties, until crumbles are browned and onion is tender, 4 to 5 minutes.
Roll dough to a 12-inch circle on a lightly floured surface, allowing dough to rest as necessary. Transfer to the prepared pizza pan, building up edges.
Bake crust in the preheated oven for 8 minutes.
Remove from the oven and spread mayonnaise mixture over crust. Sprinkle with 1/2 of the cheese. Top with burger mixture and remaining cheese. Bake until crust is brown and cheese is melted, about 15 minutes. Top with pickles and drizzle with mustard. Top with lettuce and tomatoes.

Nutrition Facts : Calories 668 calories, Carbohydrate 61.6 g, Cholesterol 59.4 mg, Fat 36.6 g, Fiber 2.4 g, Protein 23.4 g, SaturatedFat 14.8 g, Sodium 1708.4 mg, Sugar 10.1 g

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