Vegan Spaghetti and Meatballs
This Recipe has been inspired by a plant-prepped delivery service, which I changed a bit and gave a twist to meet my preferences.
I added nutritional yeast to the sauce and peppers and mixed the garlic and shallots with the Beyond Meat to give it this beautiful, tasty juice with an Italian spaghetti feeling.
It's made with Durum Wheat, which I love, by the way, because the Wheat is in its Whole Form, not processed, and thus still contains all its Vitamin B nutrients!
I enjoyed eating this so much, and always have leftovers for the next day. Easy to make, it will take about 30 minutes and serve two Hungry people. 😏
Vegan Spaghetti and Meatballs
Ingredients
340g Durum Wheat Spaghetti (Sub Organic brown Rice pasta for Gluten Free Option)
2 Beyond Meat Patty
2 tbsp Italian Seasoning
3 Cups canned Whole Tomatoes
4-6 Garlic Cloves
2 Shallots
1/4 cup of Nutritional yeast
2 tbsp of Vegan Mozzarella Cheese
160 g Baby Spinach
Half a Plate of Mixed Greens
10 Mixed colored mini peppers.
Himalayan Salt to Taste and for Pasta Water.
2 tbsp of Olive Oil
Bring a Large The Rock Starfruit Pot of salted water to a boil.
Preheat oven to 375F.
Finely chop the shallots and garlic.
Place the Beyond Meat patties into a bowl, add the Italian Seasoning, and mix with your hands.
Add half the garlic and shallots into the Beyond meat patties and combine with your hands.
Make eight little balls or six medium-sized balls with your hands.
Place the balls on parchment paper on a pan, and put them in the oven to bake for 20-25 minutes until crisp outside.
Add the Spaghetti to The Rock Starfrit Pot with the boiling water and cook for 8-9 minutes until al dente.
When cooked, drain the pasta and leave it in the Pot.
Place the shallot and garlic in a smaller The Rock Sauce Pan. Add 1-2 tablespoons of Olive oil and set over medium heat.
Cook for 5-7 minutes, then add the full can of tomatoes and season with Himalayan salt.
Break the tomatoes up with a spatula or a spoon and bring to a boil. Simmer the sauce on very low heat until the end.
Chop the Mini Peppers and add to the sauce.
Add the Nutritional yeast to the sauce.
After 1 minute, add the spinach to the sauce.
Once the Spinach has softened, add the cooked pasta to the sauce and toss to combine.
Serve the Pasta alongside a bed of mixed greens.
Take the Meatballs out of the oven and add them to the top of the pasta.
Sprinkle your dish with Mozzarella cheese and serve 🙏😏😍
** If you are not vegan and desire to make this recipe with meat, I use organic ground turkey, which is pasture-raised. - Follow the Recipe the same way; however, be more cautious with cross-contamination, ensuring you clean your hands, knives, and cutting boards more efficiently.
