Vegan Spaghetti and Meatballs

Vegan Spaghetti and Meatball

 

Ingredients:

 

-16 oz. Vegan Ground Beef

-3/4 Panko Bread Crumbs

-1/2 cup Vegan Parmesan Cheese

-1/2 cup Onion, minced

-1/2 cup Green Bell Pepper, minced

-2 tablespoons Garlic, minced

-2 tablespoons Ground Flax Seed

-2 tablespoons Water

-3/4 cup Dry Red Wine of Choice

-1 24 oz. jar Pasta Sauce of Choice

-1 16 oz. package Spaghetti

-1/4 cup Vegan Butter (optional)

-2 tablespoons Olive Oil 

The Following Seasonings to Taste:

-Seasoned Salt

-Black Pepper

-Garlic Powder

-Onion Powder

-Dried Thyme

-Dried Parsley

-Salt-free Garlic and Herb Seasoning 

 

Directions:

 

1. Make a flax egg by combining the ground flax seed and the water. Set aside for about five minutes or until thick

2. In a large bowl place the vegan ground beef, bread crumbs, the flax egg, onion, bell pepper, garlic, vegan parmesan, and your seasonings of choice (about a tablespoon each). Use clean hands to combine the ingredients together

3. Form the ground beef mixture into about 12, 1 inch meatballs

4. In a large skillet, heat the olive oil. Add the meatballs and fry them until golden brown, being sure to flip them consistently

5. Carefully add the wine to the skillet. Cook for an additional 2-3 minutes or until the wine begins to caramelize. Then, add the pasta sauce to the skillet. For a thinner sauce, fill a quarter of the pasta jar with water and add it to the meatballs. Cover and simmer the meatballs for 15-20 minutes. Serve with the spaghetti.

6. Optional: Prepare the spaghetti according the package’s directions. Drain the water and add the butter, dried parsley, seasoning salt, garlic powder, and black pepper. Stir to combine.