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1.
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Cook and drain pasta according to package directions.
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Rinse with cold water and place in a large bowl.
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2.
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In a small cup, whisk together 1 tablespoon of the olive oil, water and egg replacer.
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Pour over spaghetti and coat well.
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Sprinkle with ___ teaspoon salt and 1/4 cup Veggie topping.
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Toss, coating all.
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3.
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Put pasta into an 11-inch oiled quiche dish.
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Spread mixture evenly, forming a 1-inch rim around edge of baking dish.
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4.
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Bake 30 minutes at 350 degrees F. Pasta will begin crisping around edges.
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5.
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Meanwhile, in a medium skillet heat 4 1/2 teaspoons olive oil.
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Add 3 tablespoons whole-wheat pastry flour and ___ teaspoon salt.
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Stir constantly until flour turns a medium brown.
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6.
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Add soy milk and dill weed, stirring until smooth.
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Remove from heat and pour evenly around the bottom of the spaghetti crust, being careful not to get it on the sides.
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Smooth out.
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7.
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In a large skillet, heat remaining tablespoon of olive oil.
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Add broccoli, red pepper, onion, tofu, 1/2 teaspoon salt and 1 tablespoon of the Veggie topping.
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Stir-fry 4 or 5 minutes until vegetables and tofu begin browning.
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8.
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Remove from heat and spoon into pasta shell.
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Warm through in the oven or microwave, and cut into wedges before serving.
