Spaghetti & Vegballs
A quick one-pot simmer & serve spaghetti with delicious not-meat balls. Minimal effort (no ball rolling) and maximum flavor in this high protein high fiber powerhouse.
Equipment
- 1 Pot
- 1 Spice / Coffee Grinder (or other type of blender or food processor)
- 1 Ice Cream Scoop or Measuring Spoon (or any deep bowled spoon)
Ingredients
Vegballs (WFPB Vegan Meatballs)
- ¼ cup lentils
- 2 tbsp oats
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp chia (or flax)
- 1 tsp oregano dry
- ¼ tsp basil dry
- ⅛ tsp thyme dry, or Italian seasoning
- ⅛ tsp mustard powder optional
- ½ tbsp seed butter
- 2 tsp parsley
- 1 tbsp apple cider vinegar
- ½ tbsp balsamic vinegar
- ¼ cup water
Spaghetti Sauce (Tomato Sauce)
- ½ cup diced tomatoes
- ½ cup tomato paste
- ½ tbsp garlic granules
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp basil
- 1 tbsp balsamic vinegar
- 2 tbsp apple cider vinegar
- 3 cups of water
- ¼ pack spaghetti noodles brown rice, lentil, or whatever works for you
Instructions
- Grind/blend your vegball lentils, oat, and chia/flax then mix together all vegball ingredients with a spoon until the consistency it's similar to a dough or putty.
- Add your sauce ingredients to a pot, and put on high heat.
- Using a measuring spoon (tbsp) or a small ice cream scoop to form the vegballs by pressing the scoop against the side of the dish (they will seem flat on one side, this is good we don't want to loose a poor vegball onto the floor). Drop the vegballs into the sauce either all at once, or one-by-one using a spoon to help remove the vegball from the scoop, if needed.
- When the sauce boils add and submerge your noodles, you can break them or slowly push them into the pot making sure the noodles are coated in sauce and mostly submerged (covering the pot with a lid for a few minutes helps steam/soften them without breaking) turn the heat to low, stir, cover with a lid (leave a small opening gap if there's no steam vent), and simmer for 8-15 minutes or until your pasta is done. (See pro tips for more on submerging the noodles without breaking them).
- Turn off the heat, remove the lid, and plate your spaghetti with not-parm or other wfpb cheese and fresh herbs like basil or parley..
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