Description
Cooking your own Vegan Spaghetti and Meatballs is a great way to make use of simple ingredients for a delicious plant-based recipe.
Ingredients
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6 Italian Beanballs
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8 oz dry spaghetti noodles
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12 ounces broccoli (fresh or frozen)
Sauce
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1 cup vegetable broth
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6 ounces tomato paste
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1 tbs balsamic vinegar
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1 tbs nutritional yeast
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2 tsp garlic powder
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1 tsp onion powder
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1 tsp red pepper flake
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1/4 tsp dry oregano
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1/4 tsp dry thyme
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1/4 tsp dry basil
Instructions
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Place the broccoli and Italian bean balls on a baking sheet lined with parchment paper. Bake for 30 minutes at 400 degrees Fahrenheit. Halfway through, turn the beanballs and mix the broccoli.
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Bring a large pot of water to boil and add the pasta. Follow package directions for the time to cook your pasta to al dente.
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Add the remaining ingredients into a saucepot on the stove and mix together. Cook the marinara on low medium heat for 10 minutes, then turn to low heat until the rest of the meal’s components are ready.
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Take the beanballs and broccoli out of the oven and drain your cooked pasta.
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Serve up your bowl with cooked pasta, broccoli, a few beanballs and top with your marinara sauce.
- Category: pasta, spaghetti, plant based gabriel spaghetti and meatballs, vegan meatballs, wfpb meatballs, oil-free meatballs
- Method: Baking, Stovetop
Keywords: pasta, spaghetti, plant based gabriel spaghetti and meatballs, vegan meatballs, wfpb meatballs, oil-free meatballs