Vegetarian Spaghetti Food

VEGETARIAN SPAGHETTI

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.

AL'S QUICK VEGETARIAN SPAGHETTI

Steps:

• Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well.
• Combine broccoli, corn, mushrooms, carrots and tomato sauce in large sauce pot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti.

VEGETARIAN SPAGHETTI

Steps:

• Prepare pasta according to package directions while preparing sauce.
• In a large microwave-safe bowl combine first 12 ingredients (veggi crumbles - cayenne). Microwave on medium high for 5-10 minutes (I think I microed it for 8 minutes).
• Stir in pasta sauce, salsa and Splenda into mixture. Microwave covered for 10 minutes, stirring once.
• Spoon sauce over pasta and toss. Sprinkle with Parmesan if desired.

FRESH AND EASY VEGGIE SPAGHETTI

Steps:

• Heat olive oil in a wide skillet with sides over medium heat. Add onion and cook, stirring occasionally until translucent; 3 to 5 minutes.
• Add zucchini, yellow squash, garlic, oregano, red pepper flakes, and a generous pinch of salt then cook, stirring occasionally until softened but still with some crunch; 5 to 8 minutes. Stir in the tomato paste and cook another minute. (When making this sauce, we usually end up using between 1 and 1 1/2 teaspoons of fine sea salt.)
• Add the roasted red peppers, tomatoes, and mushroom powder. Bring to a low simmer and cook until the liquid has thickened and reduced by half; about 10 minutes. As the sauce cooks, use a spoon to break up the whole tomatoes into smaller pieces for a chunky sauce.
• While the sauce simmers, bring a large pot of salted water to the boil then cook pasta according to package directions.
• Take the sauce off of the heat, and then stir in the spinach and basil. Taste then adjust with additional salt if needed. Toss in the cooked pasta, and then leave for a minute so that the pasta absorbs some of the sauce and the spinach wilts. Toss again, and then serve with parmesan or nutritional yeast sprinkled on top.

VEGETARIAN SPAGHETTI PIZZA

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.

THE BEST VEGETARIAN SPAGHETTI SAUCE

Steps:

• Roast the romano peppers. Place them on a baking tray whole and drizzle with olive oil. Place in the oven at 200C/390F for 20-30 minutes until they have softened and wrinkled.
• Meanwhile, start preparing the sauce. In a large heavy pan, sauté your onions until soft and slightly browned.
• Add garlic and chili flakes, saute for a few minutes until the garlic releases its fragrance.
• Add mushrooms and cook until they release their liquid and it begins to evaporate. Add the Worcestershire sauce, dried herbs, and salt and pepper to taste.
• Now add the canned tomatoes, tomato paste, black olives, red wine, balsamic vinegar, and brown sugar.
• Heat and then bring to a simmer.
• When the red peppers have roasted, remove from the oven and allow to cool before peeling, de-seeding and chopping them into small pieces. Add them to the sauce.
• Simmer for 3-4 hours, stirring regularly, until the sauce has reduced to a thick and chunky texture. If you need to serve it before it's reduced to the texture you prefer, just add more tomato paste. Taste throughout and add any extra seasonings or flavorings that you fancy along the way.
• Serve over spaghetti with a sprinkling of cheese. Bon appetit!

VEGETARIAN BAKED SPAGHETTI

Steps:

• Cook spaghetti according to package directions, set aside
• Combine onion, garlic, mushrooms, green pepper, olive oil, sea salt, pepper, basil and oregano in a large skillet.
• Sautee on medium high heat, stirring frequently for 10-15 minutes, or until mushrooms cook down and evaporate their liquid
• Add pasta sauce to veggie mixture and stir to combine
• Using a 9 X 13 baking dish, first lay down all of the cooked spaghetti on the bottom
• Top spaghetti with 1/2 cup mozzarella and 1 cup of parmesan cheese
• Pour sauce over top and mix up with tongs until well combined (add optional red pepper flakes here if desired)
• Top with remaining 1 cup of mozzarella cheese sprinkled over the top
• Bake at 450 degrees for 12-15 minutes, or until cheese is bubbly and starting to brown

VEGETARIAN SPAGHETTI BOLOGNESE

Steps:

• Heat olive oil in frying pan and gently fry chopped onion until softened, add garlic, salt, pepper and oregano for 2-3 mins being careful not to let the garlic burn.
• Add the chopped tomatoes to the pan and simmer very gently for 20 mins to thicken the sauce.
• Add the drained lentils and simmer for a further 5 mins until thoroughly heated through.
• Meanwhile boil a large saucepan of water add salt and cook the spaghetti according to the pack instructions.
• Drain the spaghetti, arrange on a plate piling a quantity of the sauce on top. Serve parmesan separately to sprinkle on top.

ROASTED SPAGHETTI SQUASH WITH VEGETARIAN BOLOGNESE

Steps:

• Prepare the squash: Preheat the oven to 350˚ F. Split the spaghetti squash in half lengthwise. Use a large spoon to scrape out the seeds and discard. Place the spaghetti squash cut-side up on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with the oregano, garlic, red pepper flakes, 1 teaspoon salt and 3 to 4 turns of pepper. Turn the squash cut-side down (this will enable it to cook faster). Bake in the center of the oven until the squash flesh is fork-tender, about 45 minutes. Set aside to cool slightly, then use a large spoon and fork to scrape out the fibers into a large bowl; toss gently to separate the strands so they resemble spaghetti.
• Meanwhile, make the Bolognese: Pulse the celery, carrot, onion and garlic in a food processor until finely chopped. Heat the olive oil in a large pot over medium heat. Add the vegetables and sauté until translucent and dry, 7 to 8 minutes. Season with salt and pepper.
• Add the tomato paste to the pot and cook, stirring, 2 to 3 minutes. Add the TVP and nutritional yeast and mix well to coat everything evenly. Add the tomatoes and stir, breaking them up into small pieces. Add the vegetable stock, oat milk, bay leaf, red pepper flakes, basil and oregano. Bring to a simmer, then reduce the heat; cover slightly with a lid and simmer until thickened, about 20 minutes. If the sauce still seems watery, uncover and simmer 3 to 5 more minutes.
• To assemble, place the spaghetti squash on a large platter and top with the vegetarian Bolognese. Garnish with the Crispy Kale Chips and sprinkle with the Parmesan.
• Wash kale and remove the stems. Tear the leaves into large pieces and dry completely in a salad spinner. Toss the kale with olive oil; season with 1 teaspoon kosher salt and 3 or 4 turns of pepper. Spread the leaves evenly on 2 rimmed baking sheets and roast in a 350˚ F oven until crispy, 12 to 14 minutes.