Vegan Pesto Spaghetti Pie
with the adaptions of Hot for Food’s recipe

4 to 6 servings
Need a 9” spring form pan

Vegan Parmesan ingredients:
1 cup raw cashews
1/4 cup nutritional yeast
1 teaspoon sea salt

Vegan Pesto ingredients:
3/4 cup vegan parmesan
2 cups packed fresh basil leaves
3 tablespoons lemon juice (about 1 lemon)
2 tablespoons olive oil
3 clove garlic
1/2 teaspoon ground pepper

Spaghetti Pie ingredients:
1 lb spaghetti – I use gluten-free. I like ‘Jovial’ brown rice pasta product.
3 tablespoons vegan butter or olive oil.
1 package vegan mozzarella cheese, either shredded or cut into small pieces (optional)
1 jar of marinara sauce (optional)


  • In a food processor combine the vegan parmesan ingredients together on high until it’s a fine crumb/meal and looks like parmesan cheese.
  • Remove the parmesan into a dish. Add 3/4 cup of the parmesan back into the food processor along with the remaining pesto ingredients and process until mostly smooth, but there will be some visible texture to the pesto.
  • Preheat oven to 450’.
  • Use 1 tablespoon of vegan butter or olive oil to coat a 9” spring form pan. Once coated dust it with some of the remaining parmesan, leaving some for the topping as well, and then set aside.
  • Bring a pot of salted water to a boil and cook spaghetti to al dente. Drain the pasta from the cooking water but do not rinse.
  • Add the pasta back into the empty pot with all the pesto and remaining vegan butter or olive oil and toss until evenly coated.
  • Add all the sauced spaghetti into the spring form pan and press into an even layer, very compact!
  • Sprinkle with remaining parmesan.
  • Bake for 20 minutes or until edges are golden brown and crispy and have slightly pulled away from the edge of the pan.
  • Gently remove the sides of the spring form pan once out of the oven, slice and serve immediately.

– If you want it saucier, warm up some marinara sauce to server over top.
– Adding vegan mozzarella cheese shreds into the pesto spaghetti or add the small pieces on the top at step 6.


adapted from the recipe of Simply Sissom

• 1 TBS extra-virgin olive oil
• 4 cloves of garlic, minced
• 1 sweet onion, diced
• 3 medium carrots
• 1 red bell pepper
• 2 cups of potatoes, peeled and chopped
• 1 zucchini, chopped into half moons
• 1 28 oz can of diced tomatoes
• 1 TBS of my vegetable soup spice blend (Recipe below)
• Salt and Pepper to taste
• 4 cups of baby spinach
• 1 can of black beans, rinsed
• 4 cups of vegetable broth

1 In a large pot, heat the oil over medium heat. Add the garlic and onions and sauté until the onions are translucent, about 5 minutes.
2 Add carrots, bell pepper, potatoes, zucchini, diced tomatoes, vegetable broth, and vegetable soup spice blend. Bring to a boil and then reduce to a simmer. Season liberally with salt and pepper.
3 Allow soup to simmer for 30 minutes, or until the vegetables are tender. Stir in spinach and beans.

Homemade 10-Spice Mix  (Adapted from Oh She Glows 10 Spice Blend)

Notes: Do not pour the whole spice into the soup! Just add according to the recipe and store the rest.

• 1/2 TBS of smoked paprika
• 1 TBS garlic powder
• 1 TBS dried oregano
• 1/2 TBS onion powder
• 1 TBS dried basil
• 1 tsp. thyme
• 1/2 tsp ground pepper
• Sprinkle fine-grain sea salt

Powerful Kale Salad


4 cups of chopped kale
1 cup finely chopped red onion
1/2 red bell pepper, chopped
3/4 cup shredded carrots
1 cucumber, chopped
1 avocado, chopped
1 1/4 cup chopped grape tomatoes
1/2 cup golden raisins
1/4 cup hemp seed or sunflower seeds
1/3 cup chopped walnuts


2 tbsp and 2 teaspoons of tahini (sesame seed butter)
2 tbsp of lemon juice
2 tbsp of olive oil
1 and 1/2 tbsp of water
1 small pinch of salt
1 pinch of pepper
1 or 2 tbsp of maple syrup


Place the tahini in a small bowl. Add lemon juice and mix it throughly. Add olive oil, salt, pepper and water. Mix it.

Assemble the salad:

Place all ingredients in a medium bowl. Add dressing and be sure to mix it thoroughly.

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