Spaghetti with vegan meatballs
Spaghetti with vegan meatballs in Marinara sauce.
- Prep Time: 10 min
- Cook Time: 40 min
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Main course
- Cuisine: Italian
Ingredients
Scale
For meatballs:
- 5oz firm tofu (half package)
- 1 thick slice of bread
- 1/4 cup rolled oats
- 1/3 cup walnuts
- 1 tbsp tapioca starch
- 1 tbsp nutritional yeast flakes
- 1 shallot, minced
- 1 garlic clove, minced
- 1 tsp finely chopped fresh sage
- 1 pinch of dried oregano
- black pepper
- 1/8 cup vegetable stock
- 1 tbsp soy sauce
For Marinara sauce:
- 1 can of whole tomatoes
- 4 garlic cloves, minced
- few pinches each of dried oregano and basil
- 1 tbsp good quality extra virgin olive oil
- salt and black pepper to taste
Instructions
- Preheat oven to 350˚F.
- Place the walnuts and rolled oats in a food processor and pulse a couple of times. They shouldn’t be too fine. Transfer the mixture to a mixing bowl. Blend the bread into small breadcrumbs. Add the remaining dry ingredients to the mixing bowl and stir.
- Lastly, place the tofu, soy sauce, and vegetable stock in a food processor and blitz until smooth. Scoop the mixture into the dry ingredients and stir well.
- Form the balls and place them on a baking sheet lined with parchment paper.
- Bake for 15 minutes. Turn the meatballs and bake for another 10 minutes.
- While meatballs are baking, cook spaghetti and make Marinara sauce.
- Heat a pan over medium heat. Add olive oil and garlic and sauté until fragrant. Add tomatoes and break them with a spatula. You can also break them with an immersion blender. Season with herbs, salt and pepper.
- Cook for 5 minutes and add the meatballs. Continue cooking for another 10-15 minutes until sauce is thickened and meatballs are softened.
- Serve over spaghetti.
Notes
This recipe makes 2 big servings. You can divide it into three small.
Nutritional facts don’t include pasta.
Nutrition
- Calories: 345
- Sugar: 5.1g
- Sodium: 606mg
- Fat: 17.1g
- Saturated Fat: 1.7g
- Carbohydrates: 32.1g
- Fiber: 8.5g
- Protein: 20.7g