Conversations at our dinner table sometimes go something like this:
“Mom what is it?”

Me: “It’s food, eat it.”

But I don’t like it, can you just make something normal?”

To which all three kids pipe in, “Yeah, can you just make something normal?”

Me: “It’s not a bad idea, I could clog your arteries, stuff you full of preservatives so you’re sluggish and tired. Then maybe I could get some extra sleep, how does that sound???”


Pause for effect and then….“Can I have some ketchup with it?”

Thankfully the kids tried this recipe without the ketchup and gobbled it down in seconds. I opted to play on their carb loving taste buds and what I love about this is you can practically stuff it full of anything like mozzarella and spinach with garlic or Lentil Spaghetti with marinated artichokes (family favorite).

What would you stuff it with? And here is another question, we opted to go on a clean diet with mostly vegan foods for the sake of our kids and our health. Would you be intersted in learning how we went about doing it, how to shop, and having all the recipes too? 

Baked Sphagetti Braid
Serves 5
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Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
Prep Time
35 min
Cook Time
35 min
Total Time
1 hr 10 min
  1. 1 loaf of dough, (you can make your own or purchase frozen pizza dough)
  2. 1 box of whole wheat spaghetti, cooked (I use lentil spahgetthi with artichokes)
  3. 1 box of crumbled tofu
  4. 1 jar of your favorite marina sauce
  5. 8 oz Daiya cheese, cubed (optional) otherwise use mozzerella
  6. Almond Parmesan cheese (optional) or regular parmesan
  7. Garlic Powder
  8. Parsley Flakes
  9. Earthbalance butter (optional)
  1. Preheat your oven to 350F.
  2. Combine the spaghetti and sauce in a bowl and place in the center of the dough in about a 3-5 inch strip. Add crumbled tofu and cheese.
  3. Make cuts 1 1/2 inches apart on the long sides of dough, up to the spaghetti filing or leaving about 1/2 inch.
  4. Begin braiding the strips, right over left, covering the filling.
  5. Mix together parmesan, parsley and garlic (use as much as you like for your taste).
  6. Sprinkle the parsley mixture over the braid.
  7. Transfer the braid on the parchment paper to your baking sheet.
  8. Bake for about 35 minutes or until the top is a browned as you like it.
  9. Cool for about 5-10 minutes, slice and enjoy.
  1. This recipe can be created for vegans and non vegans alike. It's a great hit and perfect to freeze ahead of time too. Simply place UNBAKED braid in freezer safe container. On serving day, de-thaw completely and bake in oven at 350 degrees for 35 minutes.
Adapted from
Adapted from
Heather Riggleman

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