If you're craving a comforting and flavorful meal that's both satisfying and cruelty-free, this vegan spaghetti recipe with the best vegan meatballs is the answer. This recipe for Slow-Dried Spaghetti & Vegan Meatless Meatballs combines the classic Italian-American flavors you love with plant-based ingredients. With the perfect blend of herbs, spices, and textures, this dish is sure to become a new favorite in your household.
Why You'll Love This:
- Rich, savory meatballs made from Beyond Meat and tofu, offering a hearty and satisfying protein source.
- Slow-dried spaghetti adds a unique texture and flavor to the dish, elevating it to restaurant-quality status.
- Fresh herbs, garlic, and onions infuse the marinara sauce with robust flavor, reminiscent of traditional Italian cooking.
- Completely vegan and cruelty-free, making it suitable for plant-based diets and perfect for sharing with friends and family.
What is slow dried pasta
Slow dried pasta is a type of pasta that is dried at a low temperature over a longer period of time compared to traditional pasta drying methods. This slow drying process helps to preserve the flavor and texture of the pasta, resulting in a higher quality product. It is often considered to be superior in taste and texture compared to pasta that is dried quickly at high temperatures.
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Ingredients
- 1 package Slow-dried spaghetti
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2 heirloom tomatoes, diced
- 1 jar marinara sauce
- 1 cup vegan parmesan cheese
- 1 tablespoon Italian seasoning
- Juice of 1 lemon
- 1 package Beyond Meat
- 1 block tofu, drained and crumbled
- ½ cup flour
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
Combine tofu, onions, spices, seasonings, (nutritional yeast, garlic powder & onion powder) beyond meat into a large bowl and mix thoroughly.
Form into ball shape with your hands; Bake at 400, for 20 minutes flipping midway. You can also use the air fryer for ,more convenience, just make sure they are in a single layer.
Cook noodles in a pot of boiling salted water with a little oil.
Saute Aromatics in medium-high heat add heirloom tomatoes, bachans, seasonings, marinara or tomato sauce. Let cook till all flavors meld.
Steps:
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and translucent.
- Add Heirloom Tomatoes: Stir in diced heirloom tomatoes and cook until they start to soften.
- Pour in Marinara: Pour in the marinara sauce, stirring to combine. Let simmer on low heat while you prepare the meatballs.
- Cook Noodles: In a pot of boiling salted water, cook the air-dried spaghetti according to package instructions until al dente. Drain and set aside.
- Make Meatballs: In a large mixing bowl, combine crumbled tofu, Beyond Meat, flour, soy sauce, vegan parmesan, Italian seasoning, lemon juice, salt, and pepper. Mix until well combined.
- Shape and Bake: Roll the mixture into small balls and place them on a parchment-lined baking sheet. Bake in a preheated oven at 375°F for 20-25 minutes, or until golden brown and cooked through.
- Assemble and garnish with basil and vegan parmesan.
Hint: Consider emphasizing the importance of properly seasoning the meatball mixture and ensuring it holds together well during baking. Additionally, highlight the significance of achieving the desired texture for both the spaghetti and the meatballs to enhance the overall dining experience. These plant-based meatballs are better than the real thing.
Substitutions
- Alternative Protein: Substitute Beyond Meat with black beans, lentils, or your favorite plant-based protein. Ground sunflower seeds are a nice addition, pinto beans can be mashed with a potato masher for a plant-based take. Soy curls can be finely chopped and mixed with oat flour or brown rice flour.
- Homemade Marinara: Instead of using store-bought marinara sauce, make your own homemade version using tomato paste, crushed tomatoes, and your favorite herbs and spices. Season up your sauce by adding balsamic vinegar, or using it to deglaze after sautéing your aromatics.
- Different Noodles: Experiment with different types of noodles such as zucchini noodles or whole wheat spaghetti for a healthier twist.
Variations
- Gluten-Free Option: Use gluten-free flour and gluten-free spaghetti to make this dish gluten-free.
- Spicy Meatballs: Add red pepper flakes or your favorite hot sauce to the meatball mixture for an extra kick of heat.
- Herb-Infused Marinara: Enhance the flavor of the marinara sauce by adding fresh chopped basil, oregano, or fresh parsley.
Top tip
top tip for this recipe is to allow the flavors to meld together by letting the marinara sauce simmer on low heat while you prepare the meatballs (fake meat). This enhances the depth of flavor and creates a more cohesive dish. Additionally, when shaping the meatballs, lightly wetting your hands with water can prevent the mixture from sticking and help create uniformly shaped balls.
FAQ
- Can I freeze the meatballs? Yes, you can freeze the baked meatballs in an airtight container for up to 3 months. Thaw in the refrigerator before reheating.
- Can I make this dish ahead of time? Absolutely! You can prepare the meatball mixture and shape them in advance, storing them in the refrigerator until ready to bake. Cook the spaghetti and reheat the marinara sauce when you're ready to serve.
- Can I use a food processor to make the meatballs? While you can use a food processor to combine the ingredients, be careful not to over-process, as you still want some texture in the meatball mixture.
Enjoy this flavorful and satisfying dish of Air-Dried Spaghetti & Vegan Meatballs with your loved ones. A perfect combination of taste and compassion!
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Pairing
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Air-Dried Spaghetti & Vegan Meatballs Recipe
Ingredients
- 1 package air-dried spaghetti
- 2 tablespoons olive oil
- 1 onion finely chopped
- 3 cloves garlic minced
- 2 heirloom tomatoes diced
- 1 jar marinara sauce
- 1 cup vegan parmesan cheese
- 1 tablespoon Italian seasoning
- Juice of 1 lemon
- 1 package Beyond Meat
- 1 block tofu drained and crumbled
- ½ cup flour
- 2 tablespoons soy sauce
- Salt and pepper to taste
Instructions
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add chopped onions and minced garlic, sautéing until fragrant and translucent.
- Add Heirloom Tomatoes: Stir in diced heirloom tomatoes and cook until they start to soften.
- Pour in Marinara: Pour in the marinara sauce, stirring to combine. Let simmer on low heat while you prepare the meatballs.
- Cook Noodles: In a pot of boiling salted water, cook the air-dried spaghetti according to package instructions until al dente. Drain and set aside.
- Make Meatballs: In a large mixing bowl, combine crumbled tofu, Beyond Meat, flour, soy sauce, vegan parmesan, Italian seasoning, lemon juice, salt, and pepper. Mix until well combined.
- Shape and Bake: Roll the mixture into small balls and place them on a parchment-lined baking sheet. Bake in a preheated oven at 410°F for 20-25 minutes, or until golden brown and cooked through.
