Vegan Spaghetti with Meatballs
This vegan spaghetti recipe is even more delicious with these Beyond Meat "meatballs". It's a delicious recipe that tastes very close to the real thing!
Ingredients
- 1 package beyond meat beefy crumbles
- 4 cloves garlic, minced
- 1 tbsp fresh, chopped basil
- 2 tsp dried oregano
- 1 tsp dried rosemary
- 2 tsp sea salt
- 2 tsp freshly ground black pepper
- 1 c vital wheat gluten
- 2/3 c nutritional yeast
- 1/2 c whole wheat flour
- 8 oz spinach, blanched & chopped
- 2 c cooked rice we used white
- 3 tbsp tomato paste
- 1 c tomato sauce
- 2 c marinara sauce we used Rao's
- 1 lb spaghetti, cooked
- 1/4 c vegan parmesan cheese optional
Instructions
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Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
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In a medium skillet, sauté the garlic over medium-low heat for 3-5 minutes or until golden and fragrant.
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Meanwhile, combine the vital wheat gluten, nutritional yeast and whole wheat flour. Set aside.
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In a separate bowl mix the beefy crumbles with the (cooked) garlic, basil, oregano, rosemary, sea salt and freshly ground black pepper.
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Stir the blanched spinach and cooked rice into the beefy crumble mixture.
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Add the tomato sauce and tomato paste and stir until combined.
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Add the beefy crumble mixture to the dry ingredients. Mix well.
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Scoop portions of the batter into your hands and make 1" "meatballs" with the mixture. Place each one on a baking sheet 1" apart.
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Bake for 10 minutes, rotate and bake for 10 minutes more.
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Remove the "meatballs" from the oven and place in a skillet over low heat.
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Add the marinara sauce to the skillet and warm over low to medium-low heat for 10 minutes.
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Fold the cooked spaghetti into the sauce with the "meatballs" and serve.