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Spaghetti Marinara With Vegan Meat Balls
For the Marinara Sauce
In a heavy bottomed saucepan, fry garlic and onion without oil, over medium heat. Stirring continuously, cook for about 5 minutes. Add tomatoes with their juice, balsamic vinegar, pepper and salt to taste. Bring to a boil. Add the remaining ingredients and allow to simmer on low heat, until the gravy thickens. Keep stirring occasionally. When well done, turn the heat off.
For the Vegan Meat Balls
Combine soy granules, basil and garlic in a large mixing bowl and mix well. Add the rest of the ingredients, except for the wheat flour and water. Now, add the wheat flour and water, a little at a time, and mix until the mixture is thick enough and binds well to make the balls.
Form meatballs using a cookie scoop or with hands. Place them on a baking sheet lined with parchment paper and bake for 35 minutes at 350 °F (175 °C), in a pre-heated oven. Place the meatballs on spaghetti and serve topped with the marinara sauce.
Serves 4
- Dairy And Meat Alternatives
ingredients
- 3 cups finely processed/grated cauliflower florets
- 1 cup + 2 tbsp almond flour
- 4½ flax eggs (1 tbsp ground flaxseed in 3 tbsp of water = 1 flax egg)
- 4 tbsp nutritional yeast (optional, but recommended because it adds a cheesy flavor)
- 1 tsp unrefined salt
- 1 tsp dried rosemary
- 1 tsp garlic powder
- Freshly ground pepper to taste
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