Vegepulla Spaghetti Bake
recipe

A hearty and delicious vegan spaghetti bake perfect for a cozy meal. This dish combines Anamma veggie balls with spaghetti and a cheesy topping, creating a satisfying oven dish. Preparation time is just 45 minutes and serves four.
Ingredients:
- 300 g Anamma veggie balls
- 200 g spaghetti
- 400 ml tomato sauce
- 1 onion
- 2 garlic cloves
- 1 bell pepper
- 1 tsp oregano
- 1 tsp basil
- 200 g vegan cheese shreds
- Salt and pepper to taste
- Oil for frying
Instructions:
1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
2. Chop the onion, garlic, and bell pepper. Heat oil in a skillet and sauté the onion and garlic until soft. Add the bell pepper and continue to sauté for a few more minutes.
3. Add the Anamma veggie balls to the skillet and cook until they are beautifully browned.
4. Stir in the tomato sauce, oregano, basil, salt, and pepper. Let simmer for a few minutes.
5. Mix the cooked spaghetti into the sauce and transfer the mixture to a baking dish.
6. Sprinkle the vegan cheese shreds over the spaghetti mixture.
7. Bake in a preheated oven at 200°C (392°F) for about 20 minutes, until the cheese topping is melted and slightly golden.
8. Allow to cool for a moment before serving.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 15 g
- Carbohydrates: 50 g
- Fat: 10 g
- Fiber: 5 g

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