VEGAN SPAGHETTI AND (BEYOND) MEATBALLS

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Vegan Spaghetti and (Beyond) Meatballs image

Plant-based "meatballs" made with Beyond Meat's® Beyond Beef® are served with a slow-simmered tomato sauce for a hearty and satisfying vegan meal.

Provided by fabeveryday

Categories     World Cuisine Recipes     European     Italian

Time 55m

Yield 4

Number Of Ingredients 14

1 (28 ounce) can whole peeled tomatoes, drained, juice reserved
4 tablespoons olive oil, divided
1 medium onion, finely chopped
3 cloves garlic, minced
1 (8 ounce) can tomato sauce
1 teaspoon dried oregano
1 ¼ teaspoons salt, divided
½ teaspoon freshly ground black pepper, divided
1 pound meatless ground beef substitute (such as Beyond Meat® Beyond Beef Plant-Based Ground)
1 tablespoon vegan bread crumbs
1 ½ teaspoons dried parsley flakes
¼ teaspoon garlic powder
¼ teaspoon onion powder
1 (12 ounce) package spaghetti

Steps:

  • Dice tomatoes and return them to the can with their juice.
  • Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and saute, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
  • Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
  • Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

Nutrition Facts : Calories 692 calories, Carbohydrate 85.9 g, Fat 21.5 g, Fiber 8.4 g, Protein 14.2 g, SaturatedFat 2.2 g, Sodium 1815.4 mg, Sugar 10.6 g

Narisha Shilongo
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I would definitely make these meatballs again. They were a great way to use up leftover spaghetti.


Anthony Acosta
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These meatballs were a bit too spicy for my taste, but my husband loved them.


Entertainment official
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I'm not a vegan, but I really enjoyed these meatballs. They were a great alternative to traditional meatballs.


zangla Drukpa
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The meatballs were easy to make, but the sauce was a bit bland.


Tharu Jhagru
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These meatballs were a little dry for my taste, but the flavor was good.


bawe shelah
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I followed the recipe exactly and the meatballs turned out perfectly. They were so good that I ate them all in one sitting!


Mustache Man
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These meatballs were a hit at my party! Everyone loved them, even the meat-eaters.


muntazir mehdi
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I've tried many vegan meatball recipes, but this one is by far the best. The meatballs were moist and flavorful, and the sauce was rich and savory.


Ethan Moritz
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These meatballs were easy to make and packed with flavor. I will definitely be making them again!


nur alam sobahan
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I was skeptical about vegan meatballs, but these were surprisingly delicious! The texture was spot-on and the flavor was amazing.