VEGETARIAN/VEGAN MEATBALLS & PASTA| recipe

breadcrumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are a healthier alternative, while crushed crackers can be more economical.

nutritional yeast

💰Cheaper: parmesan cheese

Parmesan cheese can provide a similar flavor for non-vegan options.

canned tomatoes

💰Cheaper: fresh tomatoes

Fresh tomatoes can be cheaper when in season.

spaghetti

🥗Healthier: whole wheat spaghetti

💰Cheaper: pasta made from lentils

Whole wheat spaghetti is a healthier option, while lentil pasta can be cost-effective.

Soak soy chunks in hot water for 15-20 minutes until soft and spongy.

Squeeze the water out of the soy chunks repeatedly until all liquid is removed.

Process the soaked soy chunks in a food processor until they resemble ground beef.

Season the processed soy chunks with garlic powder, onion powder, black pepper, seasoned salt, complete seasoning, smoked paprika, barbecue sauce, and Worcestershire sauce.

Add flour and corn starch to the mixture as binding agents.

Form the mixture into balls the size of golf balls.

Heat oil in a skillet and fry the veggie balls until browned on all sides, turning them frequently.

Remove the browned veggie balls from the oil and set aside.

Cook penne noodles in boiling water, adding garlic salt for flavor.

In the same skillet, add onions and garlic to the preheated oil and sauté for 1-2 minutes.

Add prego sauce and seasonings to the skillet, along with brown sugar to balance acidity.

Let the sauce simmer for about 5 minutes.

Add the veggie balls to the sauce and mix well, then cover and simmer for 15 minutes.

Sprinkle parsley over the dish before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens