Description
Need a new idea for Meatless Monday? 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
- 1 cup uncooked quinoa
- 1 1/2 cups chopped kale or frozen spinach thawed
- 1 can (15 ounces) canned white beans or cannellini beans, drained and rinsed
- 2/3 cup almond flour
- 1/3 cup walnuts
- 2 tbsp vegan mayo
- 1 tsp dry thyme
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt
- 1 jar (24 ounces) of marinara sauce or your favorite pasta sauce.
- 1 pound pack of whole wheat spaghetti
- 4-5 cashews or vegan parmesan cheese (optional)
Instructions
- Preheat oven to 375F. Generously coat a mini muffin tin (24 holes) with cooking spray (you will only need about 22)
- Cook quinoa choose your favorite method in our post on how to cook quinoa
- Place the chopped kale in a heat-safe bowl. Add boiling water to cover and let sit for 2-3 minutes. Drain and rinse with cold water. Squeeze the excess water using your hands. If using frozen spinach just let it thaw and squeeze as much waster as possible from the spinach.
- Combine all the ingredients (including cooked quinoa and kale or spinach) in a food processor and pulse until all the ingredients are well combined
- Scoop 1 1/2 tablespoons into each muffin tin, generously spray the meatballs with cooking spray and bake for 25-30 minutes or until firm. Let them cool before taking them out of the muffin tin. Alternatively, you can bake them on a baking sheet lined with parchment paper.
- While the vegan meatballs are cooking cook the pasta following the package instructions.
- Right before serving heat the sauce add the meatballs and heat until they are hot.
- Serve on top of the cooked spaghetti and grate some cashews on top to make it look like parmesan cheese or use vegan parmesan cheese
Notes
These vegan meatballs are delicate. If you are serving them with spaghetti and sauce, make sure to add them to the plate last. If you cook them in the sauce they will fall apart
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Entree
- Cuisine: Kosher / Vegan
Nutrition
- Serving Size: 2 meatballs
- Calories: 140
- Sugar: 0.7
- Sodium: 320
- Fat: 8.3
- Saturated Fat: 0.7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 13
- Fiber: 3
- Protein: 5
- Cholesterol: 0