Spaghetti Meatballs

The meatballs are made using homemade tempeh and served with homegrown basil ❤️❤️❤️❤️

And if you’d like to, you can subs the spaghetti with zucchini! – we did harvest some zucchinis but I used them for other cooking/baking ?

Cooked spaghetti for 4 servings

Meatballs:

1 block of tempeh, steam for half hour, mash either in food processor or mortar and pestle

In food processor or mortar and pestle, turn into paste:

1/2 c walnut
Chopped of half small onion
2 garlic, chopped
1 tbsp nutritional yeast
1-2 tbsp water
1-2 tbsp olive oil
1 tbsp tomato paste
1 tsp parsley flakes
1/2 tsp vegan Worcestershire sauce
1 tsp soy sauce
1/4 tsp each dried oregano, basil, thyme

Mix mashed Tempe and ??
Season with salt and freshly cracked black pepper to taste, plus 1/2 – 1 tsp Hungarian Vegeta powder
Shape into balls, coat balls in extra olive oil and place balls on baking sheet that’s lined with foil and greased with more olive oil

Bake balls in preheated 350 F for half hour

Pasta Sauce:

Process 15-20 grape tomatoes, wash and drain, with 2 cloves garlic and half small onion into smooth mixture
Heat 1-2 tbsp oil and cook tomatoes mixture
Stir in 1 can tomato paste
Add in 1/4 c water
Season with a little salt and mixed herbs
Cook until bubbly

Serve spaghetti with meatballs, vegan parmesan cheese and fresh basil leaves

Vegan Parmesan Cheese:

1/3 c raw cashew
1 tbsp nutritional yeast
Garlic powder and salt to taste
Process into fine powder

Enjoy!

Print Recipe

Spaghetti Meatballs

Servings: 0

Ingredients

• Cooked spaghetti for 4 servings
• 1 block of tempeh steam for half hour, mash either in food processor or mortar and pestle

Spice Paste (In food processor or mortar and pestle, turn into paste)

• 1/2 c walnut
• Chopped of half small onion
• 2 garlic chopped
• 1 tbsp nutritional yeast
• 1-2 tbsp water
• 1-2 tbsp olive oil
• 1 tbsp tomato paste
• 1 tsp parsley flakes
• 1/2 tsp vegan Worcestershire sauce
• 1 tsp soy sauce
• 1/4 tsp each dried oregano basil, thyme

Pasta Sauce

• 15-20 grape tomatoes wash and drain
• 2 cloves garlic
• 1-2 tbsp oil
• 1 can tomato paste
• 1/4 c water
• salt
• Mixed herbs

Vegan Parmesan

• 1/3 c raw cashew
• 1 tbsp nutritional yeast
• Garlic powder and salt to taste

Instructions

Meatballs

• Mix mashed Tempe and spice paste
• Season with salt and freshly cracked black pepper to taste, plus 1/2 – 1 tsp Hungarian Vegeta powder
• Shape into balls, coat balls in extra olive oil and place balls on baking sheet that’s lined with foil and greased with more olive oil
• Bake balls in preheated 350 F for half hour

Sauce

• Process 15-20 grape tomatoes, wash and drain, with 2 cloves garlic and half small onion into smooth mixture
• Heat 1-2 tbsp oil and cook tomatoes mixture
• Stir in 1 can tomato paste
• Add in 1/4 c water
• Season with a little salt and mixed herbs
• Cook until bubbly

Parmesan

• Process into fine powder
• Serve spaghetti with meatballs, vegan parmesan cheese and fresh basil leaves