Spaghetti and Soyballs
Here’s an old standard with a contemporary vegan twist. You get the health benefits of soy, the great taste of tomato sauce and the satisfaction of comfort food.
NotesSubstitute 14 oz (420 g) soy ground meat alternative for the meatless meatballs. Pinch off small pieces and roll into balls approximately 1 inch (2.5 cm) in diameter.
Soy meat alternatives come in a variety of textures. Those found in the refrigerated section of your supermarket tend to be moister than those found in the frozen section. The moist versions are easiest to work with when forming soyballs.
Use prepared tomato sauce or make your own.
Total Timeunder 30 minutes
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course
Dietary Considerationegg-free, kosher, lactose-free, low cholesterol, peanut free, tree nut free, vegan, vegetarian
Taste and Textureherby, savory
Type of Dishdry pasta
- 8 oz (250 g) spaghetti
- ¼ cup (50 ml) dry bread crumbs
- 2 tbsp (25 ml) coarsely chopped fresh oregano leaves (or 2 tsp/10 ml dried)
- 1 tbsp (15 ml) coarsely chopped fresh parsley (or 1 tsp/5 ml dried)
- 1 tbsp (15 ml) whole wheat or unbleached all-purpose flour
- 1 package (14 oz/420 g) meatless meatballs (see Notes)
- 4 cups (1 l) tomato sauce (see Notes)
- 3 tbsp (45 ml) olive oil
- Grated vegan Parmesan cheese alternative, optional
In a pot of boiling salted water, cook spaghetti for 8 minutes or until tender to the bite. Drain.
Meanwhile, in a bowl, combine bread crumbs, oregano, parsley and flour. Add meatballs and toss until evenly coated. Transfer to a plate, shaking off excess crumb mixture. Set aside.
In a pot, heat tomato sauce over low heat until heated through.
Meanwhile, in a large nonstick skillet, heat oil over medium-high heat for 30 seconds. Add meatballs and cook, turning, until lightly browned and crispy. Using a slotted spoon, transfer to tomato sauce. Simmer, uncovered, for 5 minutes or until heated through.
Divide hot spaghetti among plates. Spoon soyballs and sauce over top.
2005 Maxine Effenson Chuck and Beth Gurney