Saying these are the best is a pretty bold statement, but after many attempts I finally found a combination of ingredients that I think is perfect. The meatballs are not heavy, but full of flavour and filling, while the thick sauce is chunky tomatoes with the taste of fresh basil in every bite. I only used a cup of walnuts for the whole thing, which means that they weren't heavy at all, being mainly made up from mushrooms, carrots and sundried tomatoes. The sauce I used has fresh basil from the garden and is very flavoursome, if you have cherry tomatoes on hand here's another marinara sauce to try.
The Best Vegan Spaghetti "Meatballs"
Meatballs
1 cup walnut (soaked 4hrs)
1 cup sundried tomatoes
1 cups mushrooms
2 med carrots
1/2 red capsicum
1 onion
2 cloves garlic
1/4 cup hempseeds
1 TBS flaxmeal
1 TBS tamari
1 TBS apple cider vinegar
1 TBS miso paste
1 TBS nutritional yeast
1/4 tsp coriander powder
1/4 tsp oregano powder
1/4 tsp cayenne
1/4 tsp paprika
Pasta Sauce
4 tomatoes
1 cup sundried tomato
1 medijool date
1 clove garlic
1/4 cup fresh basil
1 TBS nutritional yeast
2 TBS olive oil
1/4 cup pitted olives
1 large zucchini
1. Preheat oven to 175˚C
2. Mix all the meatball ingredients in a food processor and mix on med high, I like a bit of crunch to them so I never blitz them until smooth in the blender. Depending on the blender or food processor you use, for the bigger ingredients use a knife and cut them into pieces to make it easier
3. Scoop a spoonful into your hand and roll into balls, the mixtures makes around 20 - 24 depending on size
4. Spray a tray with oil, put the meatballs into the oven for 40 mins
5. In a blender combine the ingredients for the pasta sauce, blend on med so everything has broken down but not completely mashed
6. Put into a pot and bring to boil, then simmer for 10 mins. The tomatoes are watery so to make the sauce thicker when you transfer it into the pot, carefully pour away the watery bit first so you're left with a thicker chunkier sauce
7. Use a spiraliser and make noodles from the zucchini, divide over 3 bowls. If you need something more substantial use gluten free spaghetti
8. Once the meatballs are done, let cool for 15 mins so it sets
9. Spoon the pasta sauce on top of the pasta, then add as many meatballs as you like, serve with fresh basil, nutritional yeast for that extra cheesy flavour!
2. Mix all the meatball ingredients in a food processor and mix on med high, I like a bit of crunch to them so I never blitz them until smooth in the blender. Depending on the blender or food processor you use, for the bigger ingredients use a knife and cut them into pieces to make it easier
3. Scoop a spoonful into your hand and roll into balls, the mixtures makes around 20 - 24 depending on size
4. Spray a tray with oil, put the meatballs into the oven for 40 mins
5. In a blender combine the ingredients for the pasta sauce, blend on med so everything has broken down but not completely mashed
6. Put into a pot and bring to boil, then simmer for 10 mins. The tomatoes are watery so to make the sauce thicker when you transfer it into the pot, carefully pour away the watery bit first so you're left with a thicker chunkier sauce
7. Use a spiraliser and make noodles from the zucchini, divide over 3 bowls. If you need something more substantial use gluten free spaghetti
8. Once the meatballs are done, let cool for 15 mins so it sets
9. Spoon the pasta sauce on top of the pasta, then add as many meatballs as you like, serve with fresh basil, nutritional yeast for that extra cheesy flavour!
