Some things just need a topping and I think spaghetti is one of them! When I was a vegetarian I used to pack tons of cheese on top of my baked spaghetti and everyone loved it. When I went vegan that same baked spaghetti was pretty dry and bland without the cheese. Yes, I could pack on tons of Daiya vegan cheese and it would probably be very good and who knows one day I might give it a try but I like to eat low fat where I can so a bread crumb crust is where I landed. It is a nice landing too because most people like some crusty bread with their spaghetti and this is the best of both worlds.
As many vegan’s know finding vegan bread crumbs at regular stores is almost impossible. Plus, I don’t like all the stuff that is added and like to add my own spices to flavor it the way I want it so I make my own. It is quick and easy, don’t worry. If you have a gluten intolerance you can use rice or quinoa noodles then don’t put the bread crumbs on (unless you have found a great gluten free bread you like-I haven’t).
Baked Spaghetti w/Bread Crumb Crust
1/2 package of spaghetti noodles (6-8 oz)
1/2 onion, chopped
1 bell pepper, chopped
1 28 oz can crushed tomatoes
1 15 oz can diced tomatoes
1 teaspoon salt
1 teaspoon Italian seasoning
1/4 teaspoon pepper
1/8 teaspoon paprika
1 Tablespoon sugar
4-6 slices of whole wheat bread
1-2 teaspoons Italian seasoning
1/2 teaspoon salt
1/2 teaspoon garlic powder
Boil spaghetti in salted water until tender then drain.
Preheat your oven to 400° F.
While spaghetti is cooking steam the onion and bell pepper in a little bit of water until soft. Add crushed and diced tomatoes, and spices then stir well.
Pour the spaghetti and tomato sauce into a 9 x 12 baking pan, mix well and cover with tin foil and bake for 15-20 minutes.
While spaghetti is baking put the bread slices and seasonings into your Magic Bullet or blender and process until you have nice bread crumbs.
Remove pan from oven, remove the foil and sprinkle the bread crumbs evenly over the top. Spray the top of them with a quick and even coat of cooking spray so they don’t burn and return to the oven. Cook until the bread crumbs turn golden brown, 5-10 minutes. Cool for 5 minutes then ENJOY!
Lemon & Vanilla Pudding makes a great dessert after this dish!