Artichoke Spaghetti Pie

Name: Artichoke Spaghetti Pie
Ingredients: 2 tablespoons chopped fresh basil or Italian parsley; 2 tablespoons chopped fresh basil or Italian parsley; 1 (8-ounce) jar marinated artichoke hearts, drained and coarsely chopped; Salt and freshly ground black pepper; Salt and freshly ground black pepper; ½ teaspoon dried basil; ¼ cup reconstituted or oil-packed sun-dried tomatoes, chopped; ¼ cup reconstituted or oil-packed sun-dried tomatoes, chopped; ¼ cup pitted kalamata olives, coarsely chopped; 3 scallions, minced; 2 tablespoons dry white wine; 1 tablespoon freshly squeezed lemon juice; 1 pound firm tofu, well drained and blotted dry; ¾ cup vegetable broth; 1 tablespoon cornstarch or tapioca starch; 1 teaspoon garlic powder; ¼ cup nutritional yeast; 1 tablespoon cornstarch or tapioca starch; 8 ounces uncooked spaghetti

Preparation info

Serves
4

Difficulty
Easy

Appears in

One-Dish Vegan

By Robin Robertson

Published 2013

About

Luscious and loaded with flavor, this spaghetti pie is easy to assemble and is loaded with goodies such as artichokes, kalamata olives, and sun-dried tomatoes. To make this gluten-free, use gluten-free spaghetti.

Ingredients

8 ounces uncooked spaghetti
1 pound firm tofu, well drained and blotted dry
¾

Pie
Vegan

Method

Preheat the oven to 375°F. Lightly oil a 10-inch springform pan or deep-dish pie plate and set aside.
Cook the spaghetti in a pot of boiling salted water, stirring occasionally, until it is al dente. Drain and return to the pot.
In a high-spe