Spaghetti and Vegan Meatballs

Spaghetti and meatballs have always been my favorite. But since I’m vegan, I’ve turned to plant-based alternatives to making meatballs. The final dish tastes every bit as delicious and is so good, you will feel like making it again and again. For the meatballs, I was inspired by Fablunch.

Ingredients:

• 300 gms spaghetti of your choice
• 3 tablespoons homemade pasta sauce (check out my recipe here)
• 3 teaspoons Nutritional yeast
• 1.5 teaspoons Basil herb
• 1.5 teaspoon Oregano herb
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 3 tablespoons tomato ketchup
• 1.5 cups toasted buckwheat
• 1/4 cup amaranth seeds
• 3 raw potatoes finely grated
• 4-5 cloves of finely chopped garlic
• 2 cloves of shredded garlic
• 1 tablespoon wheat flour
• Salt to taste
• 1 teaspoon oil
• 1 cup water

How to prepare the meatballs:

Take out the juice from the raw potatoes so that no water remains. Then add the toasted buckwheat, amaranth seeds. Add in the salt, shredded garlic, wheat flour and combine well till it forms a dough. Form into small 1.5 inch balls and shallow fry. For this recipe, we only need about 4-5 meatballs. But you can store the rest in the freezer for later use on bread or pasta. 🙂

How to prepare the dish:

Boil the spaghetti till it is soft and tender. Drain and rinse with cool water. Set aside.

In a pan, add in some oil. Add the homemade pasta sauce and the water and stir. Add in the basil, oregano, salt, tomato ketchup, and nutritional yeast, and stir till it starts to boil. Then add in the meatballs and spaghetti. Combine well till all ingredients are mixed well.

Enjoy! 🙂