Best Boca Vegetarian Spaghetti And Meatballs Recipes

THE BEST VEGAN SPAGHETTI & MEATBALLS

Steps:

• Grease a baking dish with olive oil and preheat the oven to 450 degrees.
• In a mixing bowl, combine the sausage and beef. Use a fork to mash the vegan meat together. Add the rest of the meatball ingredients and stir to combine.
• Form the mixture into 10 meatballs and place in the greased baking dish. Place in the oven for 15 minutes.
• While the meatballs are cooking, prepare the sauce. Combine all of the ingredients in a bowl and set aside.
• Remove the meatballs from the oven and pour the sauce over them. Cover with foil and bake for an additional 25 minutes.
• Combine the cream cheese and half & half in a bowl and stir to combine. Remove the meatballs from the oven and pour the cream cheese mixture over them. Top with fresh basil and bake in the oven for 10 more minutes.
• While the meatballs are finishing, prepare the spaghetti according to the package instructions.
• To serve, plate the spaghetti and top with meatballs, sauce and more fresh basil.

VEGAN 'MEATBALLS' WITH SPAGHETTI AND TOMATO SAUCE

Steps:

• Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
• Add the oats to the food processor and ground them into flour.
• Cut the mushrooms and onion. Mince the garlic cloves.
• Rinse and drain kidney beans.
• Toast the walnuts in a pan without oil until fragrant and golden.
• In another pan, heat some oil and sauté diced onions for 3 minutes. Add the minced garlic and sliced mushrooms cook for 2-3 minutes more.
• Add the sautéd onion, mushrooms, and garlic along with toasted walnuts and kidney beans to a food processor and pulse into a coarse mixture.
• Mix in ground oats (or bread crumbs), the flax egg, tamari sauce, tomato paste, and the seasonings.
• Combine well and shape into balls.
• Place each ball on the prepared baking sheet an inch or two apart.
• Bake for about 25-30 minutes until golden on both sides. (Gently flip the balls halfway through.)
• Heat the olive oil in a saucepan. Add the onions and cook over medium heat for around 5 minutes until translucent.
• Add the garlic and cook for another minute. Then add the chopped tomatoes, tomato paste, vegetable broth powder, and fresh basil. Simmer for about 5 minutes or until the sauce thickens to desired consistency. Season with salt and pepper to taste.
• After baking, fold the balls into the sauce. Serve with spaghetti or other pasta and tomato sauce and sprinkle some of nutritional yeast on top, if you like.
• Enjoy!

VEGAN SPAGHETTI AND (BEYOND) MEATBALLS

Steps:

• Dice tomatoes and return them to the can with their juice.
• Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
• Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
• Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

VEGETARIAN SPAGHETTI AND "MEATBALLS"

Steps:

• Cook and drain spaghetti as directed on package.
• In large bowl, mix rice, oats, onion, bread crumbs, milk, basil, oregano, red pepper (if desired) and egg. Shape into 12 balls. Roll balls in wheat germ.
• In 10-inch skillet, heat oil over medium heat. Cook balls in oil about 10 minutes, turning occasionally, until golden brown.
• Heat pasta sauce until hot. Serve sauce and "meat" balls over spaghetti. Sprinkle with cheese.