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Ingredients
- Serves 2 people
230 g omnipork
14 g tomato paste
12 g breadcrumbs
10 g garlic (minced)
8 g maple syrup
1 tbsp nutritional yeast
¼ tsp salt
¼ tsp dried oregano
¼ tsp dried parsley
¼ tsp ground cumin
⅛ tsp paprika
20 ml olive oil
tomato sauce:
240 g diced tomatoes (canned)
60 g yellow onion (chopped)
20 g coconut sugar
20 g basil (cut into chiffonade)
7 ml olive oil
4 g dried oregano
¼ tsp salt
spaghetti:
120 g durum wheat spaghetti (You may substitute spaghetti with linguine, angel hair or even soba noodles)
15 ml olive oil
toppings:
30 g vegan mozzarella (shredded)
30 g vegan cheddar (shredded)
1 tbsp fresh basil (cut into chiffonade)
Vegan Spaghetti Meatballs
We all love the classic Italian-style spaghetti meatballs and here, it's made vegan with the addition of vegan meat and cheese. This Vegan Spaghetti Meatballs is a hundred percent healthy and better for the environment, without compromising on taste and satisfaction level. With the moist juiciness of the omnipork meatballs and the slurp-worthy spaghetti topped with tasty tomato sauce and gooey cheese, it’s hard to guess that this delicious dish is totally meat free!
- Easy
- 20 min
- 30 min
- 15 min
- 3 steps
- 24 Ingredients
- Easy
- 3 steps
- 24 Ingredients
- 20 min
- 30 min
- 15 min
Instructions
-
Make the meatballs
- Combine all the meatball ingredients (except olive oil) in a large bowl and mix well.
- Roll into 18g balls, then place in a steamer and steam for 15 minutes, then cool.
- Heat a large skillet, add olive oil then sear the meatballs till a crust is formed.
- Set aside for later use
-
Prepare the tomato sauce
- In a medium saucepan, heat the olive oil over medium heat, then sauté the onion until softened, 5-6 minutes.
- Add the remaining ingredients, and lower the heat, simmering for 20 minutes.
Plate and Serve!
Portion the pasta into small nests on serving dishes or spoons. Top each nest with a meatball, and dollop each with sauce. Garnish with shredded vegan cheeses and fresh basil.
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Ingredients
- Serves 2 people
-
230 g omnipork
-
14 g tomato paste
-
12 g breadcrumbs
-
10 g garlic (minced)
-
8 g maple syrup
-
1 tbsp nutritional yeast
-
¼ tsp salt
-
¼ tsp dried oregano
-
¼ tsp dried parsley
-
¼ tsp ground cumin
-
⅛ tsp paprika
-
20 ml olive oil
-
tomato sauce:
240 g diced tomatoes (canned)
-
60 g yellow onion (chopped)
-
20 g coconut sugar
-
20 g basil (cut into chiffonade)
-
7 ml olive oil
-
4 g dried oregano
-
¼ tsp salt
-
spaghetti:
120 g durum wheat spaghetti (You may substitute spaghetti with linguine, angel hair or even soba noodles)
-
15 ml olive oil
-
toppings:
30 g vegan mozzarella (shredded)
-
30 g vegan cheddar (shredded)
-
1 tbsp fresh basil (cut into chiffonade)
Nutrition
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