**Vegan GF Spaghetti Bake (Serves 6)**

Vegan GF Spaghetti Bake (Serves 6)

1 small onion, diced
8 garlic cloves, minced
8 oz mushrooms, sliced
1 red pepper, diced
1 zucchini, chopped
1 head broccoli, chopped
½ tsp sea salt
½ tsp pepper
2 tsp dried basil
1 tsp dried oregano
25 oz pasta sauce (I used 24 oz Rao’s*)
6-8 oz firm tofu, crumbled
1-2 Tbsp nutritional yeast
no parm pam
16 oz spaghetti (I use Trader Joe’s quinoa rice spaghetti)

For spiciness you can add red pepper flakes or use *Rao’s arrabbita sauce

Cook spaghetti according to package directions to al dente, toss with a bit of the sauce and set aside.
Saute onion and garlic over medium high heat til soft, adding 1-2 Tbsp water as needed.
Add in peppers cook another 1-2 minutes.
Add mushrooms, zucchini, broccoli and spices, stirring frequently for 10 minutes.  Add some of the pasta sauce and stir to combine
In a 13x9 pan put a bit of pasta sauce, then layer spaghetti, crumbled tofu with nutritional yeast, top with veggie mixture.  Pour any remaining sauce over the top and spread out.  Sprinkle with no parm parm. 
Cover with foil and bake 30 minutes on 350. 

Enjoy!

Adapted from buildyourbite.com