This was definitely one of the more unusual dishes we’ve made, but delicious nonetheless! It’s a cross between pasta and pizza… who doesn’t love both?! The original recipe calls for eggs and cheese – so we put a vegan spin on it!


  • 1 jar of your favourite pasta sauce
  • 1 pack of veggie ground
  • 1 pack of linguini pasta
  • 1 onion
  • ½ red bell pepper (green works better, we just didn’t have any)
  • 2 cloves of garlic
  • 1 pack of egg replacement- we used Eggcitables
  • 1 cup of vegan shredded cheddar
  • Olive oil
  • 1 tbsp dried chilli flakes


  1. Coat a frying pan with olive oil on medium heat
  2. Dice your onions, garlic and bell pepper, place in pan
  3. Once they begin to soften, break up your veggie ground and add to the pan
  4. In a separate pot, bring water to a boil
  5. Stir in pasta sauce to veggie mixture
  6. Once your pasta is tender, strain and combine pasta and sauce mixture in pot
  7. Add your egg substitute to the pot (equivalent to 2 eggs)
  8. Add 1 cup of vegan cheddar shreds
  9. Heat a new frying pan (that is able to go in the oven) to medium and coat generously with olive oil
  10. Pour your pasta mixture into frying pan and cook for about 10 minutes on medium heat. While that cooks, preheat your oven to 350
  11. After 10 minutes, transfer frying pan from stovetop to oven and bake for 20-25 minutes
  12. Once done, take out and let cool for 10 minutes. Get a large cutting board and carefully flip pan upside down to remove pie. Cut into slices and enjoy!

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