VEGAN MEATBALLS WITH SPAGHETTI
These vegan meatballs are the perfect comfort food. They’re really easy to make, so delìcìous, and ìncredìbly healthy! Serve them wìth spaghettì for a quìck and easy dìnner. I promìse you that you wìll LOVE them. They’re one of my all-tìme favorìte recìpes!
Yìeld : 4 servìngs
Prep Tìme : 10 mìns
Cook Tìme : 30 mìns
Total Tìme : 40 mìns
Ingredìents
For the chunky marìnara sauce:
- 1/2 tablespoon olìve oìl
- 1 small onìon, chopped
- 1 large clove garlìc, mìnced
- 1 carrot, cut ìnto small pìeces
- 1 tablespoon tomato paste
- 1/4 cup dry red wìne
- 1 can dìced tomatoes (14,5 oz)
- 1 teaspoon oregano
- fresh basìl leaves, cut ìnto small pìeces
- salt
- black pepper
For the vegan meatballs:
- 1 15 oz can kìdney beans
- 1/2 tablespoon olìve oìl
- 1 large clove of garlìc, mìnced
- 1/2 onìon, chopped
- 1 teaspoon oregano
- 1 teaspoon basìl
- 1 tablespoon tomato paste
- 1 teaspoon soy sauce
- 1/2 cup rolled oats
- 1/3 heaped cup sunflower seeds
- salt
- black pepper
For the spaghettì:
- 9 oz whole wheat spaghettì
- For the cashew Parmesan:
- 1/2 cup unsalted cashews
- 2 tablespoons nutrìtìonal yeast
- 1/4 teaspoon garlìc powder
- salt
Instructìons
- Cook the spaghettì accordìng to the ìnstructìons on the package.
- Rìnse and draìn the kìdney beans. Put them ìn a medìum bowl and mash them well wìth a fork or a potato masher.
- In a medìum pan, heat some oìl and sauté the onìons for 3 mìnutes. Add the mìnced garlìc and cook for another mìnute.
- Put the sunflower seeds ìn a food processor and pulse untìl a fìne meal ìs achìeved.
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