This vegan version of Spaghetti with Meaty Balls will fool even your most carnivorous friends!
Preparation and Assembly Time: 15 minutes
Cooking Time: 30 minutes
Yield: 2 - 4 Servings
½ chopped onion
1 stalk celery, chopped
1 clove garlic, chopped or 1 teaspoon minced garlic
1 cup chopped mushrooms
12 oz. tomato paste
2 cups diced tomatoes (canned or fresh)
1 cup water
10 oz. meatless meatballs (we recommend GardeinMeatless Meatballs)
3 tablespoons Italian Seasoning
½ teaspoon salt
½ teaspoon ground savory
Oil for cooking
8 oz. uncooked spinach spaghetti
1. In a large skillet, add enough oil to cover bottom of pan and turn heat to medium high. Add onion, celery, garlic, mushrooms and 1 tablespoon of Italian Seasoning. Sauté until vegetables are soft.
2. Add the tomato paste, diced tomatoes,water, the remainder of the Italian Seasoning, salt and savory. Mix together and let simmer on low heat for about 15-20 minutes. Be careful not to let the sauce stick to the bottom of the skillet. If the sauce appears too thick, add more water.
3. Add the meatless meatballs. If they are frozen, let the sauce continue to simmer, covered, until the meatballs have thawed.
4. While the sauce is simmering, cook the spaghetti according to the package directions, adding a little oil to the water to prevent sticking. Rinse and drain. Serve the sauce over the spaghetti.
Makes 2 - 4 servings. Tastes great with garlic bread!
For more recipes, and a Meatless Monday 52 Week Meal Planning Guide, check out our book, The Vegan System, with over 100 vegan recipes in 215 full color pages. Available in paperback and Kindle on Amazon.com or in PDF to download. Visit TheVeganSystem.com for details. Also available on our website is a FREE 7 Day Vegetarian Starter Kit and Vegan Product Guide (with over 150 vegan products).