Ultimate Vegan Million Dollar Spaghetti: A Creamy, Cheesy, & Meaty Plant-Based Bake
Prepare to be amazed by this incredible Vegan Million Dollar Spaghetti recipe! It delivers all the hearty, creamy, and cheesy goodness you crave from classic comfort food, but entirely without meat, dairy, or traditional cheese. Through clever plant-based swaps and a rich, flavorful sauce, this baked pasta dish transforms into an unbelievably delicious and satisfying meal that will become a new family favorite. It’s the perfect answer for anyone seeking a truly indulgent plant-based dinner.
Million Dollar Spaghetti has long been a beloved internet sensation, renowned for its comforting layers of meat sauce, pasta, and copious amounts of cheese. While the traditional recipe is undoubtedly a classic, I’ve always wanted to create a vegan version that stands proudly alongside it. As autumn leaves begin to fall and the air turns crisp, there’s no better time for a dish that offers warmth, richness, and an abundance of flavor. This plant-based Million Dollar Spaghetti embodies the very essence of creamy, hearty comfort food. Imagine a delightful fusion of a robust casserole and a classic Vegan Lasagna or savory Stuffed Shells. Each forkful features tender spaghetti beautifully layered with a rich “meat” sauce crafted from wholesome lentils and walnuts, a decadent vegan ricotta, and gooey, melty vegan mozzarella. If your mouth isn’t watering yet, it soon will be!
Why This Vegan Spaghetti Earns Its “Million Bucks” Title
The origin of the name “Million Dollar Spaghetti” remains a bit of a mystery, but one bite of this vegan rendition, and you’ll understand why it truly lives up to its grand name. It’s not just a dish; it’s an experience:
- Unforgettably Satisfying: Much like a comforting Vegan Shepherd’s Pie, this baked spaghetti casserole is designed to leave you feeling utterly full and content. The secret lies in the humble lentil, a true culinary marvel. Lentils are packed with plant-based protein and fiber, making this dish incredibly hearty and substantial. It’s the kind of meal that sticks with you, providing sustained energy and deep satisfaction, perfect for a cozy evening.
- Wholesome, Real Food “Meat” Substitute: If you prefer to steer clear of store-bought, heavily processed meat alternatives, then you’re going to adore the “meat” sauce in this Million Dollar Spaghetti. Instead of relying on mock meats, we harness the power of finely chopped walnuts and brown or green lentils. When cooked down with aromatic vegetables and rich tomato paste, these ingredients create an astonishingly beefy texture and a deep umami flavor that rivals any traditional ragu. It’s a testament to how incredible whole plant foods can be!
- Fantastic for Meal Prep & Freezing: This recipe is a dream come true for busy individuals and families. It’s one of those rare dishes where the leftovers are not just good, but arguably even better the next day as the flavors have more time to meld and deepen. This makes it an ideal candidate for meal prepping in advance – bake it ahead of a busy week, or assemble it and refrigerate until you’re ready to cook. Furthermore, it freezes exceptionally well, providing a convenient and delicious option for those nights when you need a quick, comforting meal without the fuss.
Essential Ingredients for Your Vegan Million Dollar Spaghetti
Crafting this sensational vegan Million Dollar Spaghetti requires a thoughtful selection of ingredients, each playing a crucial role in achieving its rich flavor and satisfying texture. Below is a detailed look at what you’ll need. For precise quantities and step-by-step instructions, please refer to the comprehensive recipe card located at the bottom of this page.
- Olive oil: The starting point for our deeply flavored bolognese, olive oil is essential for sautéing vegetables and building the sauce’s foundation.
- Aromatic Vegetables (Carrots, Celery, Yellow Onion): This trio forms the classic “soffritto,” infusing our sauce with a foundational layer of sweet, earthy flavors, reminiscent of a traditional Italian ragu.
- Raw Walnuts: These are a game-changer! When finely chopped and cooked down in the sauce, raw walnuts mimic the texture and richness of ground beef, making for an incredibly convincing “meaty” base.
- Tomato Paste: A concentrated burst of tomato flavor, tomato paste adds depth and umami, caramelizing beautifully to enhance the richness of the sauce.
- Garlic: Six cloves of minced garlic ensure a robust, aromatic backbone for our bolognese, complementing the other savory ingredients.
- Flavorful Seasonings: A blend of Italian seasoning provides a classic herb profile, while crushed red pepper flakes add a subtle warmth. Freshly cracked black pepper and kosher salt are crucial for seasoning and enhancing all the vibrant flavors.
- Dry Red Wine: Merlot, Pinot Noir, or Cabernet Sauvignon are excellent choices. The wine deglazes the pot, unlocking caramelized bits, and contributes a complex, sophisticated depth to the sauce.
- Brown or Green Lentils: These are the stars of our plant-based “meat” sauce, providing a hearty, protein-packed texture. It’s important to use brown or green lentils, as red lentils tend to break down too much during the extended cooking time.
- Low-Sodium Vegetable Broth: This liquid gold thins the sauce while adding another layer of savory flavor. For the best taste, consider using a homemade version like my Homemade Vegetable Broth.
- Crushed Tomatoes: The body of our sauce, crushed tomatoes offer a rich, slightly chunky texture and bright, acidic tomato flavor.
- Sugar: Just a touch of sugar is added to perfectly balance the natural acidity of the tomatoes, ensuring a well-rounded and harmonious sauce.
For the Pasta and Decadent Layers:
- Spaghetti: While you could technically use any pasta shape, using spaghetti is key to truly calling this “Million Dollar Spaghetti.” Its long strands weave perfectly into the layers, capturing all the delicious sauce and creamy fillings.
- Olive oil: A small amount is tossed with the cooked spaghetti to prevent it from sticking together, ensuring individual strands remain perfectly al dente for layering.
- Vegan Ricotta Cheese: The heart of the creamy layer! My homemade Vegan Ricotta is wonderfully light yet rich, providing that essential tangy and creamy contrast to the robust bolognese.
- Unsweetened Plant Milk: Any unflavored, unsweetened variety you prefer or have on hand (almond, soy, oat) works perfectly to thin the ricotta mixture to a spreadable consistency.
- Garlic Powder: Enhances the savory notes in the ricotta layer, adding a subtle depth without overpowering.
- Nutritional Yeast: This ingredient is a must for imparting a cheesy, umami flavor to the ricotta mixture. Alternatively, you can use homemade Vegan Parmesan for an even bolder cheesy kick.
- Shredded Vegan Mozzarella Cheese: Choose a brand that’s known for melting well to achieve that irresistible gooey, bubbly top layer.
- Fresh Basil: A vibrant garnish that adds a burst of freshness and color, elevating the dish’s aroma and presentation.
Crafting Your Vegan Million Dollar Spaghetti: A Step-by-Step Guide
Making this incredible Million Dollar Spaghetti is a rewarding experience, and the good news is that it can easily be broken down into stages to fit your schedule. You can prepare the rich lentil bolognese sauce up to two days in advance, or even assemble the entire casserole and refrigerate it, ready to pop into the oven when hunger strikes. Here’s how to bring this comforting dish to life:
- Sauté the Vegetables to Perfection: Begin by heating a tablespoon of olive oil in a large, heavy-bottomed pot over medium heat. Add your diced carrots, celery, and yellow onion. Stir these aromatic vegetables occasionally and cook them until they become beautifully softened, a process that typically takes around 6 minutes. This step is crucial for building the foundational flavors of your bolognese.
- Toast the Walnuts: Once the vegetables are tender, stir in the finely chopped raw walnuts. Continue to cook for approximately 2 minutes, allowing the walnuts to lightly toast. This step brings out their nutty flavor and contributes significantly to the “meaty” texture we’re aiming for.
- Infuse with Tomato Paste and Seasonings: Stir in the tomato paste, minced garlic, Italian seasoning, crushed red pepper flakes, freshly cracked black pepper, and kosher salt. Cook this fragrant mixture for just 1 minute. You’ll notice the tomato paste deepening in color, and the entire kitchen will fill with an irresistible aroma – a sign that rich flavors are developing.
- Deglaze for Deeper Flavor: Pour the dry red wine into the pot. Use a wooden spoon to vigorously scrape up any delicious browned bits that have adhered to the bottom of the pot. These bits are packed with flavor! Allow the wine to simmer and reduce for about 2 minutes, concentrating its rich essence into the sauce.
- Simmer to Perfection: Stir in the rinsed brown or green lentils, low-sodium vegetable broth, crushed tomatoes, and a teaspoon of sugar. Bring the mixture to a gentle boil, then reduce the heat to a low simmer. Allow the sauce to cook uncovered for 35 to 45 minutes, stirring occasionally. This slow simmer allows the lentils to become tender and absorb all the incredible flavors, while the sauce thickens to a luxurious consistency.
- Perfect Your Pasta: While your magnificent sauce is simmering, bring a large pot of generously salted water to a rolling boil. Cook the spaghetti until it is perfectly al dente, following the package directions. Once cooked, drain the spaghetti thoroughly and toss it with a tablespoon of olive oil to prevent any sticking.
- Prepare the Creamy Ricotta Layer: In a medium-sized bowl, combine the vegan ricotta cheese, unsweetened plant milk, garlic powder, and nutritional yeast. Stir these ingredients together until the mixture is completely smooth and wonderfully creamy. This will be your indulgent, cheesy layer.
- Assemble Your Casserole Masterpiece: Preheat your oven to 375ºF (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish. Spread half of the cooked spaghetti evenly across the bottom of the prepared dish. Next, generously spoon and spread the entire vegan ricotta mixture over this first layer of spaghetti. Follow this with half of your rich lentil bolognese sauce. Finally, top with the remaining spaghetti and the rest of the bolognese sauce. Sprinkle the shredded vegan mozzarella cheese evenly over the top, covering every inch.
- Bake to Golden Perfection: Cover the baking dish tightly with aluminum foil. Bake in the preheated oven for 20 minutes. This initial covered bake allows the flavors to meld and the casserole to heat through without the top drying out. After 20 minutes, carefully remove the foil and continue baking for another 10 to 15 minutes, or until the vegan mozzarella cheese is beautifully melted, bubbly, and lightly golden.
- Rest and Serve: Once baked, remove the casserole from the oven and let it rest for about 10 minutes. This crucial resting period allows the layers to set, making for cleaner slices and preventing the dish from falling apart. Then, slice into generous portions and serve your spectacular Vegan Million Dollar Spaghetti!
Expert Tips and Creative Variations for Your Million Dollar Spaghetti
Before you dive into making this incredible vegan Million Dollar Spaghetti, here are a few extra tips and exciting variations to ensure your dish is nothing short of spectacular:
- Making it Nut-Free: If you or someone you’re cooking for has a nut allergy, don’t worry – this recipe can easily be adapted! Instead of walnuts, you can achieve a similar “meaty” texture by using crumbled tempeh, finely diced mushrooms, or Textured Vegetable Protein (TVP). For tempeh, simply crumble it and sauté it until browned before adding it to the sauce. Mushrooms should be finely diced and cooked until all their moisture has evaporated to get a dense, savory texture. If using TVP, rehydrate it according to package instructions before incorporating it into the sauce. Always double-check that your chosen vegan ricotta is also certified nut-free.
- Monitoring Sauce Consistency: Keep a close eye on your bolognese sauce as it simmers. If you notice it thickening too quickly, but the lentils haven’t quite reached their desired tenderness, simply cover the pot. Covering traps steam, which helps the lentils cook more thoroughly and prevents excessive evaporation. If it’s still too thick, don’t hesitate to add a splash of water or extra vegetable broth until it reaches your preferred consistency.
- Boost Your Veggies: For an extra nutritional punch and an added layer of flavor and texture, consider incorporating more cooked vegetables. After spreading the vegan ricotta layer, you can add a layer of sautéed spinach or kale – just make sure to squeeze out any excess water from the greens before adding them. Roasted eggplant or zucchini slices also make fantastic additions, bringing a smoky, tender element to the casserole.
- Experiment with Herbs: While Italian seasoning provides a great base, don’t shy away from adding fresh herbs for a burst of flavor. Stir in some fresh oregano or thyme along with the Italian seasoning, or sprinkle finely chopped fresh parsley or chives over the finished dish alongside the basil for an extra layer of brightness.
- Spice it Up: If you love a little heat, feel free to increase the amount of crushed red pepper flakes in the bolognese sauce. You could also add a pinch of cayenne pepper for a more intense kick.
Perfect Pairings: What to Serve With Your Million Dollar Spaghetti
This Vegan Million Dollar Spaghetti is so wonderfully hearty and satisfying that it truly stands alone as a complete and filling meal. However, for those who love to round out their comfort food experience, there are a few delightful accompaniments that pair perfectly with its rich flavors and creamy textures.
I can personally never resist serving a glorious pasta bake with a side of crispy Roasted Garlic Bread! The warm, buttery, and garlicky bread is absolutely ideal for soaking up any extra delicious sauce left on your plate, ensuring no drop of flavor goes to waste. The slight crunch of the bread also provides a lovely textural contrast to the soft pasta and rich sauce.
For a lighter, fresher complement, consider serving a simple, vibrant green salad with a light vinaigrette. The crispness of fresh greens and the tang of a dressing can cut through the richness of the spaghetti, offering a refreshing balance. You could also roast some seasonal vegetables, like asparagus, broccoli, or bell peppers, for an added dose of nutrients and a savory side that harmonizes beautifully with the main dish.
Storage and Reheating Tips for Vegan Million Dollar Spaghetti
One of the many fantastic qualities of this Vegan Million Dollar Spaghetti is how well it stores and reheats, making it an ideal choice for meal prep or enjoying delicious leftovers for days to come.
- Refrigerator Storage: This casserole can be refrigerated both before and after baking. If you’ve assembled it but haven’t baked it yet, simply cover the baking dish tightly with plastic wrap and foil. If it’s already baked, ensure it has cooled completely, then cover it well. In either scenario, it will maintain its delicious quality for 3 to 4 days when stored in the refrigerator.
- Freezer Storage: This Million Dollar Spaghetti recipe is remarkably freezer-friendly, offering a convenient make-ahead option. You can freeze it for up to 3 months, whether it’s baked or unbaked. For freezing, wrap the entire baking dish tightly with several layers of plastic wrap and then aluminum foil to prevent freezer burn. Alternatively, transfer individual portions of leftovers into airtight, freezer-safe containers. When you’re ready to enjoy it, thaw the casserole overnight in the refrigerator before reheating.
- Reheating Instructions:
- Individual Portions: For quick reheating, individual servings can be warmed in the microwave until heated through.
- Whole Casserole (Baked): If reheating a larger portion or the entire baked casserole, cover it with foil to prevent drying and warm it in a 350ºF (175°C) oven until hot throughout (this may take 20-30 minutes, depending on the portion size).
- Whole Casserole (Unbaked): If you froze or refrigerated the casserole before baking, you can follow the original baking instructions (375ºF/190°C, covered for 20 minutes, then uncovered for 10-15 minutes). You might need to add an extra 10-15 minutes to the covered baking time if reheating from frozen, or until thoroughly heated and bubbly.
More Irresistible Vegan Comfort Food Dinner Ideas
If you’ve fallen in love with the comforting embrace of this Vegan Million Dollar Spaghetti, you’re in for a treat! The world of plant-based comfort food is vast and incredibly delicious. Here are a few more dinner ideas from my kitchen that are guaranteed to warm your soul and satisfy your cravings, all without compromise:
- Baked Vegan Mac and Cheese: A creamy, dreamy classic that’s rich, bubbly, and utterly irresistible.
- Mashed Potato Casserole: Layers of fluffy mashed potatoes, often with savory fillings, baked to golden perfection.
- Cheesy Cauliflower Pizza Casserole: All the flavors of your favorite pizza, transformed into a hearty, cheesy casserole, with a clever cauliflower twist.
- Mushroom Stroganoff: A luxurious and earthy dish featuring tender mushrooms in a rich, creamy sauce, perfect over noodles.
Enjoy, dear friends! If you try this magnificent vegan Million Dollar Spaghetti recipe, please don’t forget to snap a photo and share it on Instagram, tagging #jessicainthekitchen. Your creations truly inspire me! We would also be absolutely thrilled if you could take a moment to leave a comment below and give the recipe a well-deserved rating. Your feedback means the world to us. Thank you so much for cooking along!
Vegan Million Dollar Spaghetti
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Ingredients
- 1 tablespoon olive oil, 15mL
- 2 large carrots, diced – 200g
- 2 stalks celery, diced – 120g
- 1 medium yellow onion, diced – 150g
- 1 cup raw walnuts, finely chopped – 120g
- 2 tablespoons tomato paste, 32g
- 6 cloves garlic, minced – about 18g
- 1 tablespoon Italian seasoning, 3g
- ½ teaspoon crushed red pepper flakes, 1g
- 2 teaspoons freshly cracked black pepper, 4g
- 1 teaspoon kosher salt, 6g
- 1 cup dry red wine, 240mL
- 1 cup brown or green lentils, rinsed – 190g
- 4 cups low-sodium vegetable broth, 950mL
- 1 can crushed tomatoes, 28 ounces, 794g
- 1 teaspoon sugar , 4g
For the Pasta and Layers:
- 1 pound spaghetti, 450g
- 1 tablespoon olive oil, 15mL
- 2 cups vegan ricotta cheese, 500g
- ½ cup unsweetened plant milk, 120mL
- ½ teaspoon garlic powder, 1.5g
- 2 tablespoons nutritional yeast, 10g
- 2 cups shredded vegan mozzarella cheese, 200g
- fresh basil, for garnish
Instructions
Make the Vegan Bolognese Sauce:
- Heat olive oil in a large pot over medium heat. Add diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables soften, about 6 minutes.
- Stir in the chopped walnuts and cook for another 2 minutes until fragrant and lightly toasted.
- Add tomato paste, minced garlic, Italian seasoning, red pepper flakes, black pepper, and salt. Cook for 1 minute until aromatic.
- Pour in the red wine, scraping any browned bits from the bottom. Simmer for 2 minutes to slightly reduce.
- Add lentils, vegetable broth, crushed tomatoes, and sugar. Stir to combine. Bring to a boil, then reduce heat and simmer uncovered for 35–45 minutes, or until the lentils are tender and the sauce has thickened. Stir occasionally. Cover the pot if it thickens too quickly.
Assemble and Bake:
- While the sauce simmers, cook the spaghetti in a large pot of salted boiling water (about 1 tablespoon salt per 4 liters of water) until al dente according to package instructions. Drain and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
- In a medium bowl, mix together the vegan ricotta, plant milk, garlic powder, and nutritional yeast until smooth.
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) baking dish.
- Spread half the cooked spaghetti into the bottom of the dish.
- Layer all of the ricotta mixture evenly over the noodles.
- Pour half of the bolognese sauce over the ricotta layer.
- Top with the remaining spaghetti, followed by the rest of the bolognese.
- Sprinkle the shredded vegan mozzarella evenly across the top.
- Cover the dish with foil and bake for 20 minutes. Then remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
- Let rest for 10 minutes before slicing and serving.
Notes
- Refrigerator: You can refrigerate this casserole before or after baking. Either way, it will last 3 to 4 days in the refrigerator.
- Freezer: This million dollar spaghetti recipe can also be frozen for up to 3 months before or after baking. Wrap it tightly in the baking dish or transfer leftovers to an airtight container; thaw in the fridge before reheating.
- To reheat: Reheat individual portions in the microwave or cover with foil and warm in a 350ºF oven. If you stored the casserole before cooking, you can follow the original baking instructions.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.