VEGAN MEATBALLS WITH SPAGHETTI
Sunday, May 5, 2019
This recipe would be the perfect special weeknight meal. Though it takes a little more time to prepare, it’s still simple in nature and yields an incredibly satisfying meal that’s wonderfully healthy and nutritionally dense. What more could you ask for? vegan meatballs with tons of flavor and simple preparation. Perfect atop pasta or on their own in your favorite marinara sauce.
INGREDIENTS
For the Tomato Sauce:
For the Vegan Parmesan:
For the Vegan Meatballs:
DIRECTIONS
1. First, Make the tomato sauce: In a medium saucepan, heat the olive oil, pepper flakes and garlic over medium heat until the garlic begins to sizzle and brown at the edges, 2 minutes. Add the tomatoes, sugar and salt, and bring to a light simmer. Cook, until thickened, 25 to 30 minutes.
2. Then, Meanwhile, make the vegan Parmesan: In a food processor, combine the vegan Parmesan ingredients and pulse until a fine powder forms. This should have the same texture as the Parmesan in store-bought plastic jars.
3. And then, Make the meatballs: In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the thyme, garlic and onion, and sweat until translucent, 6 to 8 minutes. Discard the thyme sprigs and transfer the onion mixture to a large bowl.
4. Add the ground tempeh, vegan Parmesan, bread crumbs, almond milk, aquafaba, tomato paste, oregano, parsley, salt and pepper. Mix thoroughly with a rubber spatula. Portion into 2-tablespoon-sized balls, rolling with your hands to smooth.
5. In a medium skillet, heat the remaining ¼ cup of olive oil over medium-high heat. Add the balls to the pan and cook, turning as needed until golden brown all over, 4 to 5 minutes. Add the balls to the sauce and cook, stirring to coat, 2 minutes more.
6. Divide the balls and sauce over cooked pasta, garnish with more vegan Parmesan and basil, then serve.
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INGREDIENTS
For the Tomato Sauce:
- ¼ teaspoon red pepper flakes
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 3 garlic cloves, minced
- One 28-ounce can whole-peeled tomatoes, crushed by hand
For the Vegan Parmesan:
- ¼ cup almond milk
- ¼ cup aquafaba
- ¼ cup nutritional yeast
- ½ cup vegan bread crumbs
- ½ small yellow onion, minced
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ¾ cup vegan Parmesan, plus more for garnish
- 1 cup raw cashews
- 1 garlic clove, minced
- 1 tablespoon minced oregano
- 1 tablespoon minced parsley
- 1 teaspoon kosher salt
- 1 teaspoon kosher salt
- 2 tablespoons tomato paste
- 2 thyme sprigs
- 6 tablespoons olive oil, divided
- 8 ounces tempeh, finely ground in a food processor
- Basil leaves, for garnish
- Cooked pasta, for serving
For the Vegan Meatballs:
DIRECTIONS
1. First, Make the tomato sauce: In a medium saucepan, heat the olive oil, pepper flakes and garlic over medium heat until the garlic begins to sizzle and brown at the edges, 2 minutes. Add the tomatoes, sugar and salt, and bring to a light simmer. Cook, until thickened, 25 to 30 minutes.
2. Then, Meanwhile, make the vegan Parmesan: In a food processor, combine the vegan Parmesan ingredients and pulse until a fine powder forms. This should have the same texture as the Parmesan in store-bought plastic jars.
3. And then, Make the meatballs: In a medium skillet, heat 2 tablespoons of the olive oil over medium heat. Add the thyme, garlic and onion, and sweat until translucent, 6 to 8 minutes. Discard the thyme sprigs and transfer the onion mixture to a large bowl.
4. Add the ground tempeh, vegan Parmesan, bread crumbs, almond milk, aquafaba, tomato paste, oregano, parsley, salt and pepper. Mix thoroughly with a rubber spatula. Portion into 2-tablespoon-sized balls, rolling with your hands to smooth.
5. In a medium skillet, heat the remaining ¼ cup of olive oil over medium-high heat. Add the balls to the pan and cook, turning as needed until golden brown all over, 4 to 5 minutes. Add the balls to the sauce and cook, stirring to coat, 2 minutes more.
6. Divide the balls and sauce over cooked pasta, garnish with more vegan Parmesan and basil, then serve.
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