Mexican Spaghetti Pie
 
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Mexican Spaghetti Pie - Ordinary Vegan Style
Author:
Recipe type: Entree
Serves: 6
Ingredients
  • 6-8 ounces whole wheat spaghetti
  • 2 vegan eggs ( I used Bob's Red Mill egg replacement or you can make 2 flax eggs - directions below)
  • ¼ cup nutritional yeast (I added a couple of extra tablespoons)
  • 1 8 ounce package of ground wheat Seitan
  • ¼ cup vegetable broth for sautéing
  • ½ teaspoon salt
  • Fresh ground black pepper
  • ½ cup chopped onion
  • 1 clove of garlic minced
  • 1 8 ounce can low salt tomato sauce
  • 1 4 ounce can diced green chiles
  • 2 tsp chili powder
  • ½ tsp paprika
  • 1 tsp vegan Worcestershire sauce (optional)
  • dash of hot sauce or ¼ teaspoon red pepper flakes
  • 1 small green pepper, cut into rings
  • 1 small sweet red pepper, cut into rings
  • ¼ cup Daiya shredded cheddar cheese
Instructions
  1. Cook spaghetti according to package directions; drain and rinse. Place in a large bowl and combine with your hands the vegan eggs and nutritional yeast. Add a little ground black pepper.
  2. Form mixture into a crust in a 12-inch pizza pan lightly coated with oil and set aside. You could also use a cake pan.
  3. In a skillet heat the ¼ cup vegetable broth, ½ teaspoon salt and fresh ground pepper. Cook onion and garlic until translucent adding more vegetable broth if needed.
  4. Add Seitan and brown. Stir in tomato sauce, diced green chiles, chili powder, worcestershire, paprika, and hot pepper sauce.
  5. Simmer for 5-10 minutes. Taste for seasonings. Spread over spaghetti crust. Top with vegan cheddar cheese and pepper rings.
  6. Bake, uncovered in a 350 degree oven for 15 minutes until cheese melts. Serves 6
  7. **Flax eggs - whisk together 2 tablespoons of ground flax with 5½ tablespoons of water. Put in refrigerator for 15 minutes to thicken.
Recipe by Ordinary Vegan at https://ordinaryvegan.net/veganmexicanspaghettipie/