Spaghetti Casserole & The Mighty KMG 💚

This is a pretty powerful plate for me!

I had put my extra whole wheat spaghetti in the freezer until I decided what to do with it. I ended up crumbling the frozen spaghetti into a couple of stacked layers with the grillades mushrooms (tomatoes, peppers, onions, celery, mushrooms, etc), a can of tomato sauce + Italian seasoning, my leftover tofu-almond ricotta, a couple of handfuls of frozen white beans all topped with shredded Swissy cheese, American-style cheese, parsley, garlic, and garlic salt. We don't use many single-use trays like this, but we had this from a while back and I figured I'd use it instead of having it go to waste. I didn't really notice anything special from the garlic salt so I think I would probably leave it off next time. @vegan.sisu sent me a similar recipe with tomato slices on top, I could definitely go that route if I made this again!

I baked it covered at 350 for a half hour or so and left it in the oven to fully meld, maybe an hour or a little longer total, then chilled it for leftovers.

I had a serving with a nice helping of The Mighty KMG! 2 handfuls frozen chopped kale, 2 handfuls frozen sliced button mushrooms, 1 hearty scoop jarred garlic (fresh works great, too!), dry saute the first two for a couple of minutes, add the garlic, and cook until any excess moisture has evaporated.

Hope those of you that have a holiday today are enjoying it! 💚

#plantbased #spaghettibake #themightykmg #oilfree