Spaghetti and Vegan Meatballs

Published February 2, 2011 by Vegan Derby Cat Party

Okay, so I had a craving for spaghetti and meatballs last week, and finally got around to it last night. If you don’t care about homemade sauce, you could make this really fast by substituting jar sauce, but really, it cooks while you do everything else, and it’s pretty easy, so try it? ; ) I was really pleased that my flax seed/wheat gluten combination worked out. Feel free to play around with the vegan parm/nutritional yeast/bread crumb combination to suit your palate or cupboard contents.

Ty’s Spaghetti & Vegan Meatball Experiment

1 lb of spaghetti, cooked according to box directions

Meatballs

1 1/4 c. TVP
1 1/4 c. water or stock (or water + bouillon)
1 tbsp. liquid smoke
1 tbsp. vegan worcestershire

1 tbsp. ground flax seed
3 tbsp. hot water

2 tbsp. vital wheat gluten
1/4 c. of bread crumbs, (I used panko)
1/4 c. of vegan parm
1/4 c. of nutritional yeast (you can just use another 1/4 c. of bread crumbs instead, if you like)
2 cloves of garlic, minced
Salt & Pepper, and a pinch of Italian seasoning (I have an Italian seasoning grinder that has all of these in one.)

Sauce

Olive Oil
4 cloves of garlic, minced
1/2 an onion, chopped (I used red.)
pinch of crushed red pepper flakes
1 c. veggie stock (I used 1 c. water + 1 bullion cube)
1 28 oz can of crushed tomatoes (or chopped or diced + 8 oz can tomato sauce)
1 tbsp. tomato paste
squeeze of agave or pinch of sugar, optional
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. dried parsley
Salt & Pepper

Directions:

Preheat oven to 400*F and prepare a cookie sheet.

1. Prepare TVP. Bring water, liquid smoke and worcestershire up to a boil and remove from heat. Stir in TVP, and let it cool.

2. Spray a medium pot with olive oil and heat to low-medium. Add onions and pinch of salt. Cook until onions soften, about 5-7 minutes, add garlic and crushed red pepper flakes and cook an additional minute. Add stock, tomatoes, and spices. Raise heat to medium and drop to a simmer. Cook covered for 15 minutes and partially covered, for another least 15 minutes.

3. In a ramekin or other small vessel, whisk ground flax seed with hot water until mixture thickens slighty. In a large bowl mix TVP, flax mixture and all other meatball ingredients until well combined. Turn out onto a surface and knead for a minute or two. Shape into 1 1/4″ balls and place on prepared cookie sheet. Bake for 12 minutes.

4. When meatballs are ready, add them to the sauce. Serve over cooked spaghetti and top with additional vegan parm! Yum!

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One comment on “Spaghetti and Vegan Meatballs

  • Sounds good! I read extensively about the carmine or cochineal used in most foods and other items of red color to enhance the red. I’m afraid the canned tomatoes and sauce, and especially tomato paste may have these insects. This is why I stopped buying the spaghetti sauce. The one I made was not too tasty or kept together, so I’ve been making pesto sauce, but….oh do I miss the traditional spaghetti sauce!!!

    I wanted to find a real vegan spaghetti sauce to buy but didn’t find any store showing ALL the ingredients on label. Of course, they may choose NOT to include it in the label…

    Anyone has ideas about this? Thanks a lot!

    P.S. I’m also looking for recipes with “Beef” TVP chunks…

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