Vegan Spaghetti and “Meatballs”

Made some vegan Spaghetti and meatballs pictured above. My wife and I love pasta so I was just prepping something I know we would love to get through throughout the week so we wouldn’t need to freeze anything. Also, because past isn’t the best stuff for ya, I was sure to sneak in veggies where I could!

Recipe: noodles: cook two boxes of the Barilla high protein noodles by instructions. Then I tossed this in around 8 tbsp of homemade garlic sauce and let sit.

Sauce: sautée one red onion in some vegan butter / some oil. Once soft, add the tomato products I had various cans of tomato sauce, fresh tomatoes, and crushed tomatoes so I diced my fresh tomatoes to the mix and let it simmer. Also I added a diced Serrano pepper I had laying around. I added around 2 tbsp of dried oregano, 2 tbsp dried basil, 10 big shakes of cayenne pepper, 1 tbsp black pepper and some unknown quantity of garlic powder and let it simmer. It was looking thick by the time I drained the pasta so I poured in around 2 cups of pasta water to the mix. Separately, I steamed around 6 cups of broccoli in the microwave. Once the sauce had simmered for around 45 minutes I put the sauce and the broccoli in my food processor and blended it all together. Then I poured it over my pasta and mixed it all in.

Meatballs: 4 impossible patties mixed with 2 cups of lentils made in the rice cooker earlier today (1 part lentils, 2 parts water). I mashed up the lentils, then added the meatballs, 3 tsp garlic powder, a dash of salt, and black pepper. I formed this into 16 equal sized balls and baked them at 350 for a half hour. These could have used only 1 cup lentils and 1 cup breadcrumb next time I make this. They turned out a tad beany for my taste.

Also, you should get some parsley for garnish if you try this in the future because it always seems better when the food looks nice. That’s it!

by OtterSlick