adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Spaghetti and Meatless Meatballs
Spaghetti and Meatless Meatballs
0 Likes
Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
100 minutes
Delicious vegan meatball spaghetti made with beans and Beyond Beef® for a meat-free twist on a classic favorite.
Ingredients:
  • 2.5 tablespoons water
  • 1 tablespoon flaxseed meal
  • 0.5 (15 ounce) can cannellini beans, drained and rinsed
  • 1 medium carrot, shredded
  • 0.25 finely chopped sun-dried tomatoes, packed in oil
  • 1 tablespoon olive oil
  • 1.25 pounds vegetarian ground beef substitute (such as Beyond Meat® Beyond Beef®)
  • 1 teaspoon dried parsley
  • 1 tablespoon herbes de Provence
  • 1 teaspoon granulated garlic
  • 1 teaspoon granulated onion
  • 2 teaspoons salt
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) jar tomato sauce
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons white sugar, or more to taste
  • 0.5 teaspoon granulated onion
  • 0.5 teaspoon granulated garlic
  • 1 teaspoon salt
  • 1 (16 ounce) package spaghetti
Instructions:
  • In a small bowl, mix water and flaxseed meal until well combined. Allow the flax "egg" to thicken for 5 minutes.
  • In a food processor, blend together beans, carrot, sun-dried tomatoes, and olive oil until smooth. Transfer the mixture to a mixing bowl and add flax egg, beef substitute, parsley, herbes de Provence, garlic, onion, salt, and pepper. Use your hands to mix everything thoroughly. Chill the "meat" mixture in the refrigerator for 30 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C) and prepare a baking sheet by lining it with parchment paper.
  • Shape mixture into compact 2-inch balls and place on the prepared baking sheet.
  • Roast meatballs in the preheated oven for 14 minutes, flipping halfway through. Set aside to rest as you prepare the marinara sauce.
  • In a wide saucepan or skillet, mix crushed tomatoes, tomato sauce, olive oil, balsamic vinegar, herbes de Provence, sugar, onion, garlic, and salt. Bring to a boil over medium-high heat. Gently add meatballs, then lower the heat and simmer for at least 30 minutes.
  • In a large pot of lightly salted boiling water, cook the spaghetti until al dente, about 12 minutes. Remember to stir occasionally. Drain the pasta.
  • Pour the warm marinara sauce over the juicy meatballs and toss with perfectly cooked spaghetti. Enjoy!

Similar Recipes