Vegan Spaghetti And Beetballs Recipes

VEGAN SPAGHETTI AND MEATBALLS

Steps:

• Cook pasta according to package directions in a well salted pot of water. Set aside.
• Preheat oven to 450°F/230°C. Cut the cauliflower's stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
• In a food processor, add the cauliflower and pulse it until it's completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
• Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you're not seeing individual cauliflower or quinoa florets, it's all one big mixture. That's how you'll ensure the meatballs will hold together!
• Heat the coconut oil in a pan over medium high heat. While it's heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
• Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
• Lower/turn the heat off. When the heat has cooled down, add in the tomato sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot. Coat the meatballs in the sauce and then remove the pan from the stove.
• You can add in all the spaghetti to combine so they are also fully sauced, or just add a dollop of sauce into each spaghetti serving if you aren't serving it all at once, then add the meatballs you want on top of the spaghetti. It's up to you how to want to serve it basically!
• Enjoy!

VEGAN SPAGHETTI AND MEATBALLS

Steps:

• Boil 1/2 cup water. Place the oats in a bowl and cover with the boiling water. Soak 5 minutes until the water is fully absorbed.
• Meanwhile, wash and dry the red potatoes, leaving the skin on. Chop them into quarters and place them in the bowl of a food processor. Pulse until the texture is evenly chopped and has a consistency like rice (scrape once and pulse again to ensure there are no large chunks). Transfer the potatoes to a clean, dry towel and squeeze out the moisture by wringing the towel a few times (using a dark towel is best because the red skin can color the towel). Then measure out 1 1/2 cups of the chopped potatoes (discard any remaining).
• Peel the garlic. To the food processor, add the cashews and garlic and process until finely chopped. Add the potatoes, soaked oats, oregano, onion powder, chili powder, cumin, kosher salt, and black pepper. Pulse a few times until fully combined.
• Form the potato mixture into about 1-inch wide balls by squeezing the dough together, then rolling it lightly, making about 28 in all. Place the balls on a parchment-lined baking sheet. When ready to fry, cover the entire bottom of a large frying pan with a layer olive oil and heat at just over medium heat. Place the balls into the oil; it should lightly bubble when the balls meet the oil (if not, adjust the heat). Fry the balls in two batches, turning each one frequently until all sides are golden brown, about 8 to 10 minutes per batch. Take care of the hot oil, as it may spit. Remove the balls to a plate lined with paper towels. (Alternatively, you can bake the balls in a 400F oven on a parchment-lined baking sheet. Bake 15 minutes, then flip and brush with olive oil; bake another 25 minutes until browned and crisp.)
• Meanwhile, bring a large pot of salted water to a boil for the pasta. Boil the pasta until al dente, following the package instructions. If the pasta finishes before the meatballs, place it back into the pan with a drizzle of olive oil to prevent sticking.
• Serve the meatballs with the pasta covered in high-quality marinara sauce (your favorite brand, or homemade if desired), and top with Vegan Parmesan.

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.

VEGAN SPAGHETTI AND BEETBALLS

Steps:

• Heat oven to 335 degrees.
• Toast raw walnuts for 10 minutes. Set aside to cool.
• In a pan over medium heat, saute' onion and garlic for about 10 minutes, until soft and lightly caramelized. Let cool a few minutes.
• In food processor, add cooled walnuts and basil leaves. Gently pulse, until the texture resembles coarse sand. Remove walnut mix from the processor and set aside.
• In the same food processor add the cooled caramelized onion/garlic mixture, raw beet chunks, raw carrot chunks, oregano, salt, pepper, tomato paste, Worcestershire, nutritional yeast and psyllium, pulse until mixture is just finely chopped- allowing for a bit of texture.
• Add black beans to the beet mix. Pulse 3-4 times.
• Then add the walnuts. Pulse a time or two. Just enough to incorporate everything. The mixture will be quite moist. Refrigerating for 30 minutes can help firm them up but is not necessary.
• Scoop onto a baking tray. Bake 40 minutes at 335. Remove from oven and allow to cool on the pan.
• Set pasta to boil, cook according to package directions.
• Add olive oil to a saucepan over medium heat. Throw in minced garlic and red pepper flakes, stirring until lightly toasted, about 3-5 minutes.
• Add tomatoes, smashing in with a fork to break them up. Add oregano and salt.
• Keep at a low simmer for 20 minutes, stirring and mashing the tomatoes every 4 minutes or so. The sauce will thicken as it cooks.
• Add fresh basil leaves a few minutes before removing from heat.
• In food processor pulse together walnuts, hemp seeds, nutritional yeast and salt.
• Toast in a skillet over medium-low heat.
• Stir constantly for about 5 minutes or until you start to smell the toasty aroma. This sprinkle will keep for a few weeks. It freezes well.

VEGAN SPAGHETTI AND MEATBALLS

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'.