Vegan "Meatball"and Spaghetti
Veatballs recipe:
block of firm tofu
1 cup of walnuts
1 1/2 TBSP parsley (dried) 🌿
2TBSP of dried minced onions(I used cuz I had on hand) or
1/4 of a onion? I think... 🧅 maybe less.
1cup of red bean or kidney 🫘
1 TBSP of Italian seasoning
1TBSP of garlic (minced) 🧄
2 TBSP of whole wheat 🌾flour or regular 🤷♀️ whatever you prefer
salt and pepper
You'll throw all that in a blender. Then you'll preheat your oven to 350 F.Scoop the ball mixture with a ice cream scoop or cookie scoop whatever you call it. Bake for 25mins.
While that is baking you will boil your noodles. Then start on your sauce.
Marinara Sauce:
Tbsp of 🫒 olive oil ( to saute your garlic and onion)
one can of diced tomatoes
1 TBSP of tomato paste
1 TBSP of Basil
1 tsp of black pepper
1tsp of garlic salt
1 TBSP of garlic (minced)
1tsp of Italian seasoning
TBSP of dried onions (minced)
or diced onion
and a tsp maple syrup or Stevia
You'll saute your onions and garlic in olive. Once it's golden brown you'll add the rest. you'll boil it till the tomatoes are soft. Then youll blend with a immersion blender and blend it.
Take your veatballs out and place it in the sauce. Smother dem baby's.
Toast you some sourdough bread.
Garlic butter:
1TBSP of vegan butter
a touch of salt and pepper
tsp of minced garlic
tsp of Basil (dried or 3 leaves of fresh basil)
Put that on ur bread.
I guess I can say this is my first ever recipe that I made. ❤❤❤
Goal Achievement! 💪💪💪
Enjoy!
#veganfoodideas #veganrecipes #veganmeatballs #veganspaghetti #veganlifestyle
Making vegan meatballs at home is a rewarding experience that allows you to customize flavors and textures to your liking. Using a blend of firm tofu, walnuts, and red beans results in meatballs that are both hearty and nutritious, offering a satisfying plant-based protein punch. The walnuts add a pleasant crunch and richness, while the beans contribute to the density and fiber content. In my experience, blending all ingredients thoroughly but not over-processing ensures the mixture holds together well when baking. Using whole wheat flour not only helps bind the mix but also adds a subtle nutty flavor and extra fiber. For the sauce, sautéing garlic and onions in olive oil before adding canned diced tomatoes and herbs creates a vibrant base. Adding a touch of maple syrup or Stevia balances the acidity from the tomatoes, resulting in a smoother, slightly sweet flavor. Blending the sauce with an immersion blender enhances its creaminess and helps it cling perfectly to the vegan meatballs. Serving the meatballs and sauce over your favorite cooked spaghetti noodles makes for a classic comfort meal. To elevate the experience, toast some sourdough bread with a smear of vegan garlic butter—made simply with vegan butter, minced garlic, basil, and a pinch of salt and pepper. This recipe is beginner-friendly and a great gateway to vegan cooking, perfect for those new to plant-based meals or anyone looking to add more meat-free dishes into their routine. The combination of flavors and textures mimics traditional meatballs and marinara but with wholesome, plant-based ingredients that's both satisfying and delicious.