Spaghetti and Meatballs - But Vegan -Super Quick Recipe

Ingredients

• 0.75 cup Textured Vegetable Protein (reconstituted with hot water)
• 1 tablespoon Pea Protein Powder (plain, unflavored)
• 1 teaspoon Beetroot Powder (for color)
• 2 tablespoons Methyl Cellulose (binder for meatballs)
• 1 tablespoon Nutritional Yeast (adds cheesy flavor)
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Oregano
• 1 teaspoon Better Than Bouillon No Beef Base (vegan version, adds umami)
• 1 cup Hot Water (to dissolve bouillon)
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Soy Sauce
• 1 medium Onion (quartered)
• 1 Carrot (scrubbed, not peeled)
• 1 Celery Rib (ends trimmed)
• 5 Garlic Cloves
• 1 can Organic Tomato Paste (Kirkland, low sodium, entire can (approx 6 oz))
• 14 ounce Crushed Tomatoes (half of a 28‑oz can)
• 1 teaspoon Pink Himalayan Salt
• 0.5 teaspoon Black Pepper (cracked)
• 1 tablespoon Dried Thyme
• 1 tablespoon Dried Basil
• 0.5 tablespoon Red Pepper Flakes
• 160 grams Thin Spaghetti (about 5.6 oz, uncooked)
• 0.25 cup Cashews (soaked 2 hrs, for shaky cheese topping)
• 1 tablespoon Nutritional Yeast (for shaky cheese topping)
• pinch Salt (for shaky cheese topping)

Instructions

1. Prepare Meatball Dry Mix

   In a large bowl combine TVP, pea protein, beetroot powder, methyl cellulose, nutritional yeast, garlic powder, onion powder, oregano, and the Better Than Bouillon powder.

   Time: PT5M

2. Dissolve Bouillon and Add Liquids

   Heat 1 cup of water until hot, dissolve the bouillon, then stir in white wine vinegar and soy sauce. Pour the liquid mixture into the dry ingredients and stir until a uniform, slightly sticky batter forms.

   Time: PT5M

3. Rest Meatball Mixture

   Cover the bowl and let the mixture rest for 20 minutes so it can fully bind.

   Time: PT20M

4. Process Vegetables

   Quarter the onion, trim the carrot and celery, peel the garlic cloves, then pulse all in the food processor until coarsely chopped with some texture.

   Time: PT5M

5. Sauté Veggie Base

   Heat a stainless steel pot on high until very hot. Add the processed vegetables and stir quickly; you should hear a sizzle. No oil is added.

   Time: PT5M

6. Rust the Tomato Paste

   Push the entire can of tomato paste into the pot, breaking it up with a spoon. Let it cook, stirring occasionally, until it darkens and sticks slightly to the bottom (about 5 minutes).

   Time: PT5M

7. Add Crushed Tomatoes and Seasonings

   Pour in half a 28‑oz can of crushed tomatoes. Stir in salt, black pepper, thyme, basil, and red pepper flakes. Reduce heat to medium‑low (about 2/5 of burner) and simmer.

   Time: PT20M

8. Shape and Air‑Fry Meatballs

   Moisten your hands with cool water, scoop the rested mixture and roll into ping‑pong‑ball‑sized balls (about a dozen). Place them in the air‑fryer basket in a single layer. Air‑fry at 360°F for 12 minutes, flipping halfway through.

   Time: PT12M

   Temperature: 360°F

9. Cook Spaghetti

   Bring a large pot of salted water to a boil. Add the thin spaghetti and cook for 7 minutes, or until al dente. Reserve 1 cup of pasta water before draining.

   Time: PT7M

   Temperature: 212°F

10. Combine Pasta, Sauce, and Meatballs

    Add the cooked spaghetti directly into the sauce pot. Toss, then add a ladleful (1‑2 scoops) of reserved pasta water and stir until the sauce clings to the noodles. Transfer to serving bowls, top with air‑fried meatballs and a sprinkle of shaky cheese (blended cashews, nutritional yeast, and salt).

    Time: PT3M

Nutrition Facts

Calories

560

Protein

20 g

Carbohydrates

70 g

Fat

15 g

Fiber

8 g