Warning: These meatless balls may take a non-veggie eater over to the other side.
(exploding with flavor)
Fully loaded with nutrients and phytochemicals,
they are easy to mold and taste very much like the real thing.
I happened to have a pair leftover, so I tossed them in a salad.
What can I say, you're gonna love my veggie balls.
Vegan Spaghetti and Meatballs
by Sarah Farsh November 4, 2013
- 1 can organic black beans, unsalted
- 1/4 cup walnuts
- 5 sun dried tomatoes, without oil
- 1 small yellow onion, diced
- 2 cups baby portobello mushrooms, chopped
- 1 cup baby spinach
- 2 cloves garlic
- 1 tbsl garlic powder
- 1/4 cup nutritional yeast
- 1/4 cup veggie broth
- 2 tbsp tamari
- 1 - 2 cups panko breadcrumbs, or gluten free breadcrumbs
- salt and pepper to taste
- chili flakes
- pinch of turmeric
- pinch of herbs de provence
- cooked pasta, Tinkyada is my favorite
- homemade or store bought tomato sauce. Try my favorite, Jersey Italian Gravy
Pre-heat oven to 350 degrees. Saute onions, mushrooms and garlic until lightly brown and add spinach and tamari sauce towards the end. In a food processor or VitaMix, blend walnuts, sun dried tomatoes, veggie broth, nutritional yeast and black beans together. Poor mushroom and onion mixture into blender, and pulse until ingredients are combined. You can add a little more veggie broth if it's too hard to puls. Poor out mixture into a bowl, add all spices and panko breadcrumbs. Gently fold ingredients together. Be careful not to over mix. Roll out into balls of desired size and place onto a lined cookie sheet. Bake for 30 - 35 min until golden brown.
Warm up pasta sauce and plop cooked veggie balls into sauce 5 minutes before serving over cooked pasta.