Best Ever Vegetable Spaghetti - Gluten free!!!! #vegan #gluttenfree #vegetarian #lactosefree #kosher #pareve

I got a new toy from Melanie and Kris at my office over the holidays.  It makes noodle shaped strips out of veggies!  How cool is this?

Veggie Spiralizer

So I made this:

Veggie Spaghetti Casserole with Portobello  Caps and Snap Peas

Recipe

(This is a big pot of Marinara sauce.  I use about 2 cups for this dish and put the rest away for another day.)
29 oz.Tomato sauce, 12 oz.Tomato paste, 28 oz. Diced tomatoes, 4 cloves garlic, 1 onion, 2 stalks kale, 1 dash Black Pepper,  2 Yellow Zucchini Squash, 1 Carrot, 4 Mini Sweet Peppers, 4 TBS oregano, 2 TBS Rosemary, 4 TBS basil, 4 TBS nutritional yeast makes the sauce.

4 oz  Cheddar Daiya Vegan Cheese Substitute , 8 oz Mozzarella Daiya Vegan Cheese Substitute.

Hold the Mozzarella and Cheddar for later.
Shred the carrot and the zucchini then slice the peppers into thin strips and set aside.
Put everything else in a pot. Bring it to a boil, turn down the heat to a low simmer. Cover and let it simmer for 30 minutes, stirring occasionally.

Mix the Cheddar, 2 cups of sauce and the carrot, zucchini and sliced peppers together.
Prepare an 8 x 8 inch glass casserole dish with Pam and add the mixture. Cook it for 50 minutes at 375*.  Sprinkle the Mozzarella over the top and put it back in the oven for 5 minutes.
Let it cool to absorb the liquids then serve.

I like to refrigerate it over night then heat it in the microwave on high for 2 minutes.

Let me know if you like it!
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