Vegan Spaghetti and Meatballs
Ingredients
The meatballs
-
8
ounces
roasted cauliflower
-
1
cup
cooked quinoa
-
2
units
Bob’s Red Mill Egg Replacers or flax eggs
-
½
cup
red onion, finely diced
-
¾
teaspoon
ground black pepper
-
¾
teaspoon
sea salt
-
3
cloves
garlic, minced
-
1½
tablespoons
coconut oil
-
1
cup
breadcrumbs
-
1
teaspoon
fennel seeds
-
1
teaspoon
dried oregano
-
2
tablespoons
fresh parsley, chopped
-
2
tablespoons
fresh basil, chopped
The sauce and pasta
-
48
ounces
marinara sauce
-
8
ounces
uncooked spaghetti pasta
-
to taste
vegan parmesan, shredded
Instructions
- Cook the pasta according to package directions in salted water and set aside.
- Preheat the oven to 450°F (230°C) and roast the cauliflower florets for 15-20 minutes.
- Once roasted, rice the cauliflower in a food processor until fine, measuring out 1 cup.
- Combine the riced cauliflower and all other meatball ingredients (except coconut oil) in the food processor and mix until uniform.
- Heat coconut oil in a pan over medium-high heat and form meatballs from the mixture.
- Test the oil with one meatball, then add more meatballs to the pan without overcrowding.
- Cook the meatballs until browned on all sides, about 4-5 minutes.
- Lower the heat and add the marinara sauce to the pan, gently coating the meatballs.
- Serve the meatballs over spaghetti, adding more sauce as desired.
Nutrition Facts (estimated)
Servings
16 servings
Calories
160
Total fat
3g
Total carbohydrates
28g
Total protein
6g
Sodium
407mg
Cholesterol
0mg
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