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    Vegan Spaghetti & (no)Meatballs

    Published: May 9, 2018 · Modified: Jul 9, 2018 by Alkaline Recipes with Leave a Comment

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    Vegan Spaghetti and (no)Meatballs is a delicious, flavorful twist on the old traditional favorite.  If you used to be a meat eater, you will not believe how amazing these vegan (no)meatballs are!  You can serve them with this spaghetti recipe or with any other meal.  In additional to the yummy goodness that we find in a bowl of spaghetti and meatballs, the meatballs and sauce have added tofu for protein.  The fresh herbs enhance the flavor, and this dish is perfect for left overs.  Vegan, gluten free and dairy free.

    Vegan Spaghetti

    Alkaline Recipes
    Vegan Spaghetti and (no)Meatballs is a delicious and healthy version of an old favorite.  Vegan, gluten free, dairy free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 369 kcal

    Ingredients
      

    (No)Meatballs

    • 1 cup oatmeal
    • 14 oz can jackfruit organic if possible
    • 1 teaspoon sea salt
    • ½ onion, chopped
    • 2 teaspoon granulated garlic or garlic powder
    • 2 tablespoon ground flax seed
    • 4 cloves garlic, minced
    • 8 oz tofu
    • 2 tablespoon olive oil optional, if needed
    • 1 tablespoon fresh oregano optional

    Spaghetti Sauce

    • 2 28 oz cans of tomatoes
    • 1 6 oz tomato paste
    • 1 teaspoon sea salt
    • ½ teaspoon black pepper
    • 1 onion, chopped
    • 4 cloves garlic
    • 8 oz tofu, crumbled
    • 1 cup vegetable broth
    • ¼ cup fresh oregano (or 2 teaspoon dried oregano)
    • ¼ cup fresh basil (or 2 teaspoon dried basil)
    • ¼ cup fresh thyme (or 1 teaspoon dried thyme)

    Spaghetti

    • 16 oz gluten free spaghetti

    Instructions
     

    General Instructions

    • Preheat oven to 375 degrees.  Mix ingredients for (no)meatballs and bake.  While meatballs are baking, prepare sauce in Instant Pot.  Cook spaghetti according to package directions. **If you are not using an Instant Pot, prepare the sauce first, and bake (no)meatballs and cook spaghetti while sauce is simmering.  Your total cook time will be adjusted if you are cooking on the stove top.

    (No)Meatballs

    •  Add jackfruit to food processor and pulse to break up large pieces. (Do not liquify)  Add remaining ingredients to food processor and pulse until all ingredients are mixed well. Mixture will be thick, so  If necessary, add olive oil.
    • Roll meatball mixture into balls, approximately 1-½ inch.  You should have 12 meatballs.  Place on baking sheet with silicon or parchment.  Bake at 375 for 30 minutes.  Add to sauce and spaghetti.

    Spaghetti Sauce

    • Add all sauce ingredients to Instant Pot.  Cook on high pressure for 5 minutes.  Let pressure release naturally, NR. 
    • **If you don't have an Instant Pot, add all ingredients to large soup pot on stove top. Bring to boil and reduce to simmer for 2 hours, stirring occasionally.
    • Allow sauce to cool.  Use hand blender to blend sauce until it is smooth, or the texture that you want.  Serve on spaghetti and (no)meatballs.  Top with fresh oregano and basil.

    Spaghetti

    • Cook spaghetti according to package directions.  Drain spaghetti in colander and rinse with water.  Add sauce, (no)meatballs, and top with fresh basil and oregano.

    Nutrition

    Serving: 1cupCalories: 369kcal
    Keyword dairyfree, glutenfree, jackfruit, lentilpasta, spaghetti, vegan, vegetarian
    Tried this recipe?Let us know how it was!
    Bowl of (no) Meatballs

    Bowl of Meatballs

    Mix mealball ingredients

    Mix meatball ingredients

    Roll meatballs for baking

    Roll meatballs for baking

    Add ingredients for sauce to Instant Pot

    Add ingredients for sauce to Instant Pot

    Fresh herbs

    Fresh herbs

     

    Vegan Spaghetti & (no)Meat

    Vegan Spaghetti & (no)Meatballs

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