Spaghetti Marinara With Vegan Meat Balls

Ingredients

  • 1 packet (16 oz) boiled and drained spaghetti

For the Marinara

  • 1 kg chopped tomatoes (with juice)
  • 2 tbsp fresh chopped basil
  • 2 tbsp fresh chopped oregano
  • 2 tbsp fresh chopped parsley
  • 1/4 cup tomato paste
  • 2 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 2 tbsp balsamic vinegar
  • freshly ground black pepper to taste
  • salt to taste

For the Vegan Meat Balls

  • 1 cup whole wheat flour or less
  • 1 cup soy granules, soaked and drained
  • 1 tsp sweet basil
  • 1/2 a crushed garlic
  • 1 cup water
  • 1/4 cup lemon juice
  • 1/2 a red bell pepper chopped
  • 1-1/4 tsp salt
  • 1 tsp onion powder
  • 1/4 tsp garlic powder

Method

For the Marinara

Fry garlic & onion without oil in a heavy saucepan over medium heat. Stirring constantly, cook for about 5 minutes. Add tomatoes with juice, balsamic vinegar, pepper and salt to taste. Bring to boil. Add remaining ingredients and allow it to simmer on low heat until thickened. Keep stirring occasionally. When done well, take off heat.

For the Vegan Meat Balls

Combine soy granules, basil, and garlic in a large mixing bowl and mix well. Add the rest of the ingredients except the wheat flour. Add the whole wheat flour and water little bit at a time till the mixture is thick enough and binds well to make the balls.
Form meatballs with a cookie scoop or with hands. Bake on baking sheet lined with parchment paper for 35 minutes at 350F (175C). Serve topped with the marinara and spaghetti.

Serves 4