Vegan Gluten-Free Soy-Free Spaghetti and Meatballs
Mmmmm. Spaghetti and Meatballs. I’m Italian. Have I ever mentioned that on this blog? Probably not, but it’s true, I am. I am also a vegan gluten-free Italian. I’m pretty sure my ancestors are rolling over in their graves.
This recipe totally scratches an itch. It is hearty, protein-y, simple, and delicious. I used Beyond Meat’s Beef Crumbles to make the meatballs, and that stuff is pretty much blows my mind every time I eat it. It also happens to be soy free (Pea Protein for the win!) Which is a nice little added bonus.
I recommend pairing this with a big old hunk of garlic bread (gluten-free or not!) and maybe a glass of wine. (I hear that wine goes well with feeling fancy. I don’t really drink, so I had some grape juice. GLAMOR LADY ALERT.)
|Vegan Gluten-Free Spaghetti and Meatballs|| || |
- 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)
- Put your ground flax and warm water in a cup or small bowl and set aside. This is the binder for your meatballs.
- Saute onion and garlic in olive oil until translucent
- Process oats in your food processor into a fine powder
- Add rosemary, nutritional yeast, thawed Beyond Meat, and flax/water mixture to your food processor and process until just mixed
- Make your sauce
- Saute onion on medium heat in olive oil until translucent
- Add chopped tomatoes, cover pan
- 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.
- Roll meatballs into small-ish balls (too big and they don't cook as well)
- Saute in olive oil on medium heat until the bottoms start to brown (about five minutes.)
- Roll them over and brown the other side
- Use a spiralizer to spiralize your zucchini noodles
- You can either leave them raw, or lightly steam for 2-3 minutes.
- Assemble! Put zucchini noodles on plate, add sauce to the top and top with meatballs.