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Spaghetti Pie with Black Bean Balls

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Makes: 4 servings adjust
A tasty spaghetti alternative...and everything tastes better in pie-form, right?



Step 1

Preheat the oven to 350* and spray a pie plate with Pam.


  • 15 ounces Canned Black Beans, rinsed & drained

Step 2

Rinse and drain the black beans. In a small bowl, mash the beans with a fork or potato masher. You don't need to pulverize them. It is okay if you can still identify a few beans.


  • 12 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 12 teaspoon Cornstarch
  • 2 tablespoons Water
  • 2 tablespoons Vegan Parmesan Cheese, Galaxy
  • 2 cloves Garlic, minced

Step 3

Mix the baking soda, baking powder, and corn starch together with the water. Pour into the bean mixture along with the fake paremesean and garlic. Mix well.


  • 1 cup Spaghetti, cooked, or 3 oz. dry and prepared according to package directions
  • 2 cups Spaghetti Sauce, canned or homeade
  • 14 cup Vegan Cream Cheese, Toffutti
  • 14 cup Sliced Black Olives
  • 12 Salt
  • 12 teaspoon Black Pepper

Step 4

In a large bowl (or the pan you cooked the pasta in), stir the cooked pasta, spaghetti sauce, cream cheese, black olives, salt and pepper together. It helps the cream cheese melt if your pasta is warm. If not, you might want to nuke it for several seconds.

Step 5

Dump the pasta mixture into the pie plate. Spread it evenly in the pan.

Step 6

Form the bean mixture into 1 inch balls (feel free to chuckle here, if you didn't already when you read the recipe title) and place them on top of the pasta.


  • 1 package vegan pepperoni, Smart Beat

Step 7

OPTIONAL: You can also add a layer of vegan pepperoni here. I didn't use it in my original recipe, but have used it since and we all love it! Typically, we will do one or the other-but feel free to try both!


  • 12 cup Vegan Shredded Mozzarella Cheese, Daiya

Step 8

Sprinkle with Daiya shreds. Bake for 30-35 minutes.
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