Best Vegan Spaghetti And Meatballs Recipes
VEGAN SPAGHETTI AND (BEYOND) MEATBALLS
Plant-based "meatballs" made with Beyond Meat's® Beyond Beef® are served with a slow-simmered tomato sauce for a hearty and satisfying vegan meal.
Provided by fabeveryday
Categories World Cuisine Recipes European Italian
Time 55m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 692 calories, Carbohydrate 85.9 g, Fat 21.5 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 1815.4 mg, Sugar 10.6 g
VEGAN SPAGHETTI AND MEATBALLS
This vegan spaghetti and meatballs recipe will satisfy your Italian cravings by making meatballs out of red kidney beans. Not only are they vegan, but they are fat-free, full of fiber and lower in calories than ground meat. Canned kidney beans are quite soft, so in this recipe it is better to use dried beans and slightly undercook them. You can also try using canned pinto beans or black-eyed peas for more texture.
Provided by Heather Nauta
Categories Beans
Time 50m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To use dried beans in this recipe, they must be fully cooked before you begin. You should soak kidney beans in lots of water overnight, then drain. Cover them by 2 inches with fresh water, do NOT add any salt, and gently boil them for 1 hour. Adding a bit of kombu (seaweed) to the water while they cook will improve their digestibility.
- To use canned beans, look for one that doesn't have any salt listed in the ingredients. Before using, rinse and drain the beans.
- Mash the cooked kidney beans and season. Add flour as needed to bind them together. Form this into small balls, and bake at 350 degrees F for 20-30 minutes.
- Saute the garlic in olive oil, then add the tomatoes and seasonings. Leave this to simmer.
- Bring a pot of lightly salted water to a boil and add the noodles. They will take about 10 minutes to cook.
- Drain the noodles, and stir in a small amount of tomato sauce with them. Serve with more sauce and topped with 3-4 'meatballs'.
Nutrition Facts : Calories 790.3, Fat 5.6, SaturatedFat 0.9, Sodium 1475.5, Carbohydrate 158.1, Fiber 18.1, Sugar 22.4, Protein 30.6
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