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!
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a medium skillet, sauté the garlic over medium-low heat for 3-5 minutes or until golden and fragrant.
Meanwhile, combine the vital wheat gluten, nutritional yeast and whole wheat flour. Set aside.
In a separate bowl mix the beefy crumbles with the (cooked) garlic, basil, oregano, rosemary, sea salt and freshly ground black pepper.
Stir the blanched spinach and cooked rice into the beefy crumble mixture.
Add the tomato sauce and tomato paste and stir until combined.
Add the beefy crumble mixture to the dry ingredients. Mix well.
Scoop portions of the batter into your hands and make 1" "meatballs" with the mixture. Place each one on a baking sheet 1" apart.
Bake for 10 minutes, rotate and bake for 10 minutes more.
Remove the "meatballs" from the oven and place in a skillet over low heat.
Add the marinara sauce to the skillet and warm over low to medium-low heat for 10 minutes.
Fold the cooked spaghetti into the sauce with the "meatballs" and serve.