Vegan Meatballs

This comforting and savoury low-carb vegan meatballs and spaghetti will leave you feeling satisfied. Plus, this recipe is high in vitamins and minerals such as calcium, iron, and potassium!

 

MAKES 4 SERVINGS

Equipment needed: oven, baking tray, food processor, medium non stick pan, chopping board, knife

Total Time: 1 hour

 

Ingredients: 

  • 1 lb. Beyond Beef
  • 1/2 cup Cauliflower florets
  • 1/3 cup Lentils, canned, drained
  • 2 Garlic cloves
  • 1 tablespoons Dried oregano
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons Fresh parsley
  • 2 tablespoons Fresh basil
  • 1-2 medium Spaghetti squash
  • 1 (25 oz) jar Tomato basil marinara

 

Method: 

  1. Preheat an oven to 425 degrees Fahrenheit. Place spaghetti squash cut-side down on a foil-lined sheet tray and roast for 25 minutes.
  2. Remove from the oven and let sit on the baking tray for 5 minutes. Using a fork, scrape out the inside spaghetti and set aside.
  3. Place the “Beyond Beef” into a medium bowl, then combine all other meatball ingredients into a food processor, pulse till coarsely chopped. Mix with the “Beyond Beef” and form 1-inch meatballs.
  4. Pre-heat a medium-sized non-stick skillet over medium heat, add oil.
  5. Sear meatballs in the pan for 5 minutes, turning occasionally. Add Pasta Sauce and simmer for 20 minutes.
  6. To plate: combine with spaghetti squash and top with vegan parmesan, red pepper flakes, and fresh herbs