Vegan Meatballs with Spaghetti
Try this Vegan Meatballs with Spaghetti recipe.
Try this Vegan Meatballs with Spaghetti recipe.
- 1/3 cup sunflower seeds
- 1 small onion chopped
- salt
- 1 tablespoon tomato paste
- 1/4 teaspoon garlic powder
- 1 teaspoon soy sauce
- 1 teaspoon oregano
- 1/2 onion chopped
- 1 teaspoon basil
- black pepper
- 2 tablespoons nutritional yeast
- 1/2 tablespoon olive oil
- 1/4 cup dry red wine
- 1 large clove of garlic minced
- 1 large clove garlic minced
- 1 small pieces
- 1 15 oz can kidney beans
- 1/2 cup rolled oats (i used spelt oats)
- 1 can diced tomatoes (14 5 oz)
- fresh basil leaves cut into small pieces
- 9 oz whole wheat spaghetti
- 1/2 cup unsalted cashews
- Carbohydrate 131.868068566067 g
- Cholesterol 0 mg
- Fat 32.3141641226253 g
- Fiber 9.027975105637 g
- Protein 37.0472614489536 g
- Saturated Fat 4.90081350494375 g
- Serving Size 1 1 -3 people (374g)
- Sodium 48.402911635782 mg
- Sugar 122.84009346043 g
- Trans Fat 2.78754302561096 g
- Calories 921 calories
Step-by-step
- Cook the spaghetti according to the instructions on the package.
- Rinse and drain the kidney beans. Put them in a medium bowl and mash them well with a fork.
- In a medium pan, heat some oil and sauté the onions for 3 minutes.
- Add the minced garlic and cook for another minute.
- Add the sautéd onion and garlic to the mashed beans together with the spices, tomato paste, soy sauce, and oats.
- Put the sunflower seeds in a food processor and pulse until a fine meal is achieved. Add to the bean mixture and combine well.
- Season with salt and pepper.
- Form about 12-14 balls.
- Make the marinara sauce: In a medium pan, heat the olive oil over medium heat.
- Sauté the onions for 3 minutes, then add the garlic and the carrot. Cook for another 2-3 minutes.
- Stir in the tomato paste and cook for 2 minutes.
- Then deglaze with red wine and allow to evaporate.
- Add diced tomatoes and simmer for about 10 minutes.
- Season with oregano, salt, and pepper.
- Before serving add some fresh basil leaves.
- In a medium pan, heat some olive oil over medium heat and gently roast the bean balls for about 4 minutes until they are golden.
- Make the cashew Parmesan: Put the cashews, nutritional yeast, salt, and garlic powder in a food processor and pulse until a fine meal is achieved.
- Serve the spaghetti with the marinara and vegan meatballs and sprinkle with Parmesan and fresh basil leaves.
My Unexpected Vegan Spaghetti Adventure
As a busy business woman, juggling meetings, deadlines, and the occasional client dinner, I rarely have time for elaborate cooking. My meals are usually quick, convenient, and frankly, a bit boring. But last week, everything changed. I stumbled upon a recipe – Vegan Meatballs with Spaghetti – and decided to give it a try. I was skeptical, to say the least. I’m not exactly a vegan, but the intriguing combination of flavors and the promise of a quick, healthy meal convinced me to take the plunge.
The prep work was surprisingly straightforward. Chopping vegetables is my least favourite part, but even that didn’t take too long. I followed the instructions step-by-step, which was very helpful. I was initially hesitant about the combination of ingredients – kidney beans, oats, sunflower seeds – but the resulting mixture was surprisingly cohesive, holding its shape beautifully.
The process of making the vegan meatballs was incredibly rewarding. I felt like a culinary alchemist, transforming simple ingredients into something surprisingly delicious. The aroma of the sautéed onions and garlic filled my small apartment kitchen, promising a culinary adventure beyond my typical weekday dinners. And the marinara sauce! Oh, the marinara sauce. It simmered gently on the stove, the rich aroma filling the air, a symphony of tomatoes, garlic, and oregano.
The final result? A surprisingly satisfying, hearty, and delicious meal. The vegan meatballs were surprisingly meaty, and the rich, tangy marinara sauce perfectly complemented the perfectly cooked whole wheat spaghetti. The cashew parmesan added a delightful nutty, cheesy flavor that elevated the dish to a whole new level. It was a revelation! I never would have thought I could create something so flavourful and satisfying without using any meat.
This recipe has completely changed my perspective on vegan cooking. It’s quick, easy, healthy and absolutely delicious. It's become my go-to weeknight meal, and I've even started experimenting with variations, adding different spices and vegetables to create unique flavor profiles. I've found a new passion – a new efficiency – in the kitchen. I no longer dread meal prep, but rather look forward to it as a form of creative self-expression. This vegan spaghetti recipe isn't just a meal; it's an adventure. An adventure that has broadened my culinary horizons, and reminded me that even amidst a hectic schedule, it's possible to create something both nutritious and enjoyable.
I encourage everyone to try this recipe. It’s a fantastic way to incorporate more plant-based meals into your diet without sacrificing flavor or convenience. It’s a testament to the fact that vegan cooking is not just about deprivation, but about creative exploration and culinary delight. Give it a try and let me know what you think in the comments below!
