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Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

Steps Making Recipes Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF using 24 ingredients and 8 steps

Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF - What do the abbreviations VE, VG, GF, DF, EF, SF, NF above chef Akis Petretzikis' recipes mean? Use them to help choose recipes that are best suited for you! Made quicker than any take-out meal, and so much healthier too! These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce. That is how this Spaghetti and Meatless meatball recipe came to live as an easy go-to.

Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

Cook those following the ingredients on the package.

Drain, the transfer the spaghetti to a large serving platter.

You can have Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF using 24 ingredients and 8 steps. Here is how you achieve that.

Ingredients make Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

  1. Prepare Sauce.
  2. You need 840 grams cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe.
  3. You need 2 tsp olive oil.
  4. You need 2 onions, chopped.
  5. Prepare 8 clove garlic, minced.
  6. You need 3/4 tsp oregano.
  7. It's 1/4 tsp italian seasoning.
  8. It's 1/2 tsp sugar.
  9. It's 1 pinch dried chili flakes.
  10. It's to taste salt.
  11. You need 'Meatballs'.
  12. It's 560 ml (2 & 1/3 cups) vegetable stock.
  13. You need 170 grams (3/4 cup) raw arborio rice.
  14. You need 4 tsp olive oil.
  15. You need 1 onion, finely chopped.
  16. Prepare 450 grams closed cap mushrooms, roughly chopped.
  17. It's 1 egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc.
  18. Prepare 50 grams (1 cup) gluten-free breadcrumbs (I have a gf bread recipe listed).
  19. You need 20 grams nutritional yeast (1/6 cup).
  20. You need 20 grams ground almonds (optional for flavour) (1/6 cup).
  21. Prepare 1 small bunch of fresh parsley, finely chopped.
  22. It's to taste salt & pepper.
  23. Prepare Pasta.
  24. Prepare 300 grams gluten & egg free dried spaghetti (75 grams per adult).

Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF step by step

  1. To make the sauce, puree the tomatoes in a blender. In a large pot, heat the oil over a medium-low heat. Add the onions and garlic and cook until softened but not browned, 2 - 3 mins. Add the oregano, chili flakes and Italian seasoning and cook while stirring for 30 seconds.
  2. Stir in the tomatoes and sugar and bring to a simmer. Add salt to taste and reduce heat to low, partially cover and simmer, stirring occasionally for 45 minutes to 1 hour.
  3. For the 'meatballs', bring the stock to a simmer in a large saucepan over a high heat. Add the rice, reduce the heat to medium and simmer uncovered and stirring occasionally, until the rice is tender and the mixture is creamy for 20 minutes. Stir almost constantly during the last 5 minutes of cooking. Transfer to a large bowl.
  4. In a food processor, pulse the mushrooms in batches until almost pureed. In large nonstick frying pan heat 2 tsp olive oil over a medium-high heat. Add the onion and cook, stirring often until softened for 2 - 3 minutes. Add the mushrooms and cook while stirring until tender and most of the liquid has evaporated, 3 - 5 minutes. Add to the bowl with the rice and let cool.
  5. Preheat the oven to gas 6 / 200C /400F. Spray a baking tray with cooking oil. Add your egg substitute, breadcrumbs, almonds (or extra breadcrumbs), nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well.
  6. Form the mixture into about 24 balls. In a large nonstick frying pan, heat the remaining 2 tsp olive oil over medium high heat. Add half the balls and cook for around 3 minutes until browned.
  7. Move the balls to the baking tray. Repeat the browning with the remaining balls and add to the tray. Bake for 15 - 20 mins until the balls are more deeply coloured and firm.
  8. Cook the spaghetti according to the pack directions. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over.

Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF - This one is a store cupboard saviour. For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. EF SF NF - Vickys Asparagus with Vegan Hollandaise Sauce, GF DF EF SF NF - Vickys Winter Pork, Red Cabbage and Cranberries, GF DF EF SF Mini Meatloaf Meatballs, GF DF EF SF NF - Vickys Valentine Chocolate Shortbread Hearts, GF DF EF SF NF - Vickys Sweet Chilli Chicken & Noodles. So I really wanted to make a vegan version and here I can't recall the last time I made vegan meat balls but I'm so happy with how these turned out. They are delicious, nicely browned on. An entirely hands-off dinner of spaghetti and meatballs sounds like a dream: no long wait for the water to boil, no tedious browning of the meatballs, no sink full of dirty dishes to clean. We kept this dish supersimple, paring it down to the basics to deliver the nostalgic. Thank you and good luck