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Vegan Gluten-Free Soy-Free Spaghetti and Meatballs
Vegan Gluten-Free Spaghetti and Meatballs
Recipe type: Vegan
Cuisine: Gluten-Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 T ground flax
  • 3 T warm water
  • ½ cup Gluten-free rolled oats
  • ½ medium red onion
  • 2 teaspoons garlic
  • ½ Tablespoon olive oil
  • 1 teaspoon fresh rosemary
  • ⅓ c nutritional yeast
  • 1 Package Beyond Meat Beef Crumbles (I used "Beefy" flavor)- thawed
  • ½ medium red onion, chopped
  • ½ Tablespoon olive oil
  • 5 medium tomatoes, chopped
  • ¼ cup loosely packed chopped basil (fresh)
  • 2 Tablespoons loosely packed chopped oregano (fresh)
  • garlic salt and pepper to taste
  • 6 cups zucchini noodles (about 4 medium-large zucchinis)
  1. Put your ground flax and warm water in a cup or small bowl and set aside. This is the binder for your meatballs.
  2. Saute onion and garlic in olive oil until translucent
  3. Process oats in your food processor into a fine powder
  4. Add rosemary, nutritional yeast, thawed Beyond Meat, and flax/water mixture to your food processor and process until just mixed
  5. Make your sauce
  6. Saute onion on medium heat in olive oil until translucent
  7. Add chopped tomatoes, cover pan
  8. Once the tomato releases some of its juice and the contents start to bubble a bit, turn heat to low. stir in basil, salt, pepper and oregano, and let simmer while you cook your meat balls.
  9. Roll meatballs into small-ish balls (too big and they don't cook as well)
  10. Saute in olive oil on medium heat until the bottoms start to brown (about five minutes.)
  11. Roll them over and brown the other side
  12. Use a spiralizer to spiralize your zucchini noodles
  13. You can either leave them raw, or lightly steam for 2-3 minutes.
  14. Assemble! Put zucchini noodles on plate, add sauce to the top and top with meatballs.
  15. Enjoy!
Recipe by Super Strength Health at http://superstrengthhealth.com/spaghetti/