Description
Need a new idea for Meatless Dinner Idea? Give these Spaghetti and Vegan Meatballs a try. They are deliciously satisfying and possibly the best vegan meatballs you will ever taste!
Ingredients
Units
Scale
- 16 ounces of firm tofu, drained
- 15-ounce can of cannellini beans, rinsed and drained
- 2 cups panko bread crumbs
- 1 small onion, quartered
- 1 cup fresh parsley
- 1 tbsp extra virgin olive oil
- 1 tbsp garlic powder
- 1 tsp dry oregano
- 1 tsp dry basil
- 1 tsp salt
- Black pepper to taste
- 1/4 tsp red pepper flakes or Aleppo pepper
- 1- 24 ounce jar of marinara sauce
- Grated parmesan cheese or its vegan alternative.
- 1 pound box of spaghetti
Instructions
- Preheat oven to 375ºF. Line a baking sheet with parchment paper.
- In a food processor process all the ingredients until smooth.
- Refrigerate the meatball mixture for 20-30 minutes.
- Oil your hands, take 1 1/2 tbsp of the meatless meatball mixture, and shape them into balls.
- Place the meatballs on the prepared lined baking sheet and bake for 30 minutes.
- Pour the sauce into a wide deep pan, add the meatballs, and heat until everything is warm.
- Cook spaghetti following the instructions on the box
- These meatless meatballs can also be served with rice, quinoa, cauliflower rice, couscous, etc.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entree
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked spaghetti with 3 meatballs
- Calories: 310
- Sugar: 7.3 g
- Sodium: 1060 mg
- Fat: 5.9 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 48.9 g
- Fiber: 6.9 g
- Protein: 15.5 g
- Cholesterol: 1.8 mg