You will need:
oiled 8 X 8 baking pan
spatula
pot for boiling pasta
a medium to large frying pan
Ingredients:
spaghetti (or pasta of choice)
oil of choice for frying
onion
mushrooms
bell pepper (green)
1 medium tomato
thyme
dried oregano
dried basil
Spike's Vegit Seasoning
salt
black pepper
Vegan Cheese of Choice
Panko Bread Crumbs
one can of kidney beans
a package of Vegan ground
Pasta Sauce of choice
Directions:
In a medium to large pot, set your pasta to boil to al dente.
Chop your veggies and add the onions to a hot oiled pan.
Once the onions are a bit translucent, add in your mushrooms and cook until shrunken and water is released from them. Then, take time to season to taste with the spices except the salt and black pepper.
Add in your kidney beans and vegan ground. Cook for 5 - 8 minutes before adding in the pasta sauce. Once the sauce is added, salt and pepper to taste.
Add your cooked past to the pan and mix well together. Then place the mixture into an oiled baking dish. Smooth with a spatula. You can top the pasta with a vegan cheese of choice and/or panko bread crumbs.
Bake at 375F for about 15 - 20 minutes until top has firmed up or cheese has melted.
Note!: This dish is best on the second day after it has been set overnight in the fridge and reheated.
Enjoy!