Vegan Spaghetti and meatballs
- April 22, 2021
- 0
This delicious and sustainable twist on an Italian classic will have you questioning your previous choices. Flavoring the Beyond Meat makes it difficult to tell that it isn't a traditional meatball!
Ingredients:
1lb Vegan Sphagetti
6oz tomato paste
1 onion minced
5 garlic cloves minced
1 cup vegetable stock
1 bunch rosemary
1 bunch basil
Vegan cheese
1 can diced tomatoes
1 tsp onion powder
1 tsp garlic powder
1 tsp ground fennel
1/2 tsp salt
1/2 tsp ground thyme
1/2 tsp pepper
1 cup red wine
Prep:
combine Beyond Meat, onion powder, garlic powder, and ground fennel and form into meat balls.
Instructions:
In frying pan with oil fry meatballs 1-2 minutes on each side on medium-high heat. In a separate saucepan, saute onions on medium-high heat until transluscent. Lower heat to medium and add garlic. Add red wine and let reduce for 5 minutes on medium high heat. Add tomato paste and vegetable stock and stir until well blended. Add rosemary and basil (i like to tie the bunch together so that it is easier to remove later) and let simmer 2 minutes before adding diced tomatoes. Let simmer and reduce until thick.
When sauce is thickened (about 15 minutes), strain the cooked pasta and add directly to sauce. Plate pasta and meatballs then top with Vegan cheese and enjoy!
Michael Constantine
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- Tags: beyond meat, dinner, spaghetti, vegan, vegan pasta,
