Best Vegetarian Spaghetti And Meatballs Recipes

BOCA VEGETARIAN SPAGHETTI AND MEATBALLS

BOCA Vegetarian Spaghetti and Meatballs image

Dig into this BOCA Vegetarian Spaghetti and Meatballs for tasty meatballs made without meat. This vegetarian spaghetti and meatballs are just another Healthy Living recipe the whole family will enjoy!

Provided by My Food and Family

Categories Home

Time 25m

Yield Makes 4 servings.

Number Of Ingredients 6

Ingredients

1/2 pound spaghetti, uncooked
2 cup frozen BOCA Veggie Ground Crumbles
1 cup dry bread crumbs
1/2 cup cholesterol-free egg product
1 jar (24 oz.) OLIVO by CLASSICO Traditional Pasta Sauce, divided
1 tsp. oil

Steps:

Cook spaghetti as directed on package, omitting salt.
Meanwhile, microwave crumbles in medium microwaveable bowl on HIGH 30 sec. Stir in bread crumbs, egg product and 1/2 cup pasta sauce. Let stand 5 min. Shape into 12 balls.
Cook "meatballs" in hot oil on medium heat 8 min. or until cooked through (160º) and evenly browned, stirring frequently. Stir in remaining sauce. Cook 2 min. or until heated through, stirring occasionally.
Drain spaghetti; place on platter. Top with meatballs and sauce.

Nutrition Facts : Calories 510, Fat 7 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 1060 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 29 g

VEGETARIAN SPAGHETTI AND "MEATBALLS"

Vegetarian Spaghetti and

I found this recipe at eatbetteramerica.com This is one of my favorites! I absolutely love it. I am posting the recipe as written but I use my own recipe for marinara sauce. I also use whole wheat breadcrumbs. I find that whole wheat is a little heartier. Serving size is enough for 6 people to have two meatballs each. So keep that in mind when you make this.

Provided by SarahBeth

Categories Spaghetti

Time 35m

Yield 12 meatballs, 6 serving(s)

Number Of Ingredients 14

Ingredients

1 (16 ounce) package uncooked spaghetti
2 cups cooked brown rice (can use white rice instead if desired)
1/2 cup quick-cooking oats
1 medium onion, chopped (1/2 cup)
1/4 cup plain breadcrumbs
1/4 cup milk
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/4 teaspoon ground red pepper (cayenne) (optional)
1 egg, beaten
1/2 cup wheat germ
1 tablespoon vegetable oil
2 cups pasta sauce
shredded parmesan cheese, if desired

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.

Nutrition Facts : Calories 541.9, Fat 8.8, SaturatedFat 1.7, Cholesterol 36.7, Sodium 456.9, Carbohydrate 96.7, Fiber 6.4, Sugar 10, Protein 18.5