Vegan Spaghetti and Meatballs
Enjoy the sinfully delicious flavors of Spaghetti and Vegan Meatballs. This traditionally Italian dish is now an easy and delicious vegan masterpiece perfect for a quick dinner after work.
Ingredients
1/4pckg
Medium Firm Tofuor Firm Tofu
4Tbsp
Brown Rice3/4 cup cooked rice per 4 servings
4Tbsp
Mushrooms, chopped
1/3cup
Almond Meal
1 1/2cups
Oats
2Tbsp
Almond Milkor Soy Milk
1Tbsp
Tamari Soy Sauce
1
Lemon, juiced1/2 Tbsp juice per 4 servings
1tsp
SponsoredSimply Organic Garlic Powder
1cup
Mashed Potatoes
1tsp
Water
2Tbsp
Onions, finely chopped
2Tbsp
Wheat Germ
2Tbsp
Vegetable Seasoning Mix
1Tbsp
Nutritional Yeast Flakes
1Tbsp
Coconut Oilor Olive Oil
1lb
Spaghetti
3 1/3cups
Canned Crushed Tomatoesor 4 Cups Chopped Fresh Roma Tomatoes
1/3cup
Tomato Paste
4Tbsp
Fresh Parsley, chopped
2cloves
Garlic, crushed
1tsp
Dried Oregano
1tsp
Salt
1/4tsp
Freshly Ground Black Pepper
3Tbsp
Extra-Virgin Olive Oil
1/3cup
White Onion, finely chopped
1tsp
Powdered Egg Replacer
Nutrition Per Serving
Calories
971
Fat
29.6 g
Protein
32.9 g
Carbs
146.7 g
Cooking Instructions
step 1
For meatballs, preheat oven to 350 degrees F (180 degrees C).
step 2
Heat Coconut Oil (1 Tbsp) over medium-high heat and cook Onions (2 Tbsp) until translucent.