Spaghetti and Soyballs

Name: Spaghetti and Soyballs
Ingredients: 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

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Cookbook

125 Best Vegan Recipes

Published by Robert Rose

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This image courtesy of Mark T. Shapiro

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.

Cooking Methodpan-frying

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, kosher, lactose-free, low cholesterol, peanut free, tree nut free, vegan, vegetarian

Mealdinner

Moodblue

Taste and Textureherby, savory

Type of Dishdry pasta

Ingredients

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

Instructions

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.