Air-Dried Spaghetti & Vegan Meatballs Recipe
If you're craving a comforting and flavorful meal that's both satisfying and cruelty-free, look no further! This recipe for Air-Dried Spaghetti & Vegan 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.
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.