Preparation Time: 45 minutes

I remember, when I was little, my mom used to make an amazing spaghetti pie and it was my favorite dish. I asked for it for my birthday dinners and for every special occasion I possibly could. Unfortunately, it was not vegan however. This one is though!

This vegan recipe, just like every other vegan recipe of the day, is not one of my own, but one contributed by passionate vegans from the community. If you would like your recipe featured on my blog, please email it to jackalhead@live.com along with a picture of it.

Ingredients:

1. Daiya mozzarella (or from another, preferably less corrupt and shady, manufacturer)

2. 1 3/4 cup spaghetti sauce

3. 2 vegan Italian sausage links, roughly chopped to a crumble

4. 1/2 bunch kale, chopped and water sauteed

5. 8 oz. spaghetti, cooked al dente and drained

6. 6 tbsp. water

7. 2 tbsp. chia seeds

8. 1/2 portion of Tofu Ricotta (or any other vegan ricotta cheese)

Directions:

1. Combine your water and chia seeds together in a small bowl and allow to sit for 5 minutes.

2. Mix your chia mixture with the finished pasta and press it into a "pie crust" on a 9 inch pie pan.

3. Combine your kale and vegan sausage crumble with your tofu riccota and fill the center of your pie crust with this mixture.

4. Cover the whole pie with sauce and top with your vegan mozzarella.

5. Cover the pie up with aluminum foil and bake it in the oven at 350 F for 30 minutes.

6. Remove the aluminum foil and bake for 5 more minutes. When the mozzarella is fully melted, you're finished.

7. Slice and serve, as you would a pizza.

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