How to make vegan spaghetti and meatballs (video)

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Candice Hutchings of The Edgy Veg is described as "on a journey to revolutionize the food we define as 'vegan'." She loves to re-create popular omnivorous dishes and comfort foods with a delicious vegan twist.
Watch the Edgy Veg video below as Hutchings creates her version of vegan spaghetti and meatballs. The video provides visual instructions to complement the recipe and instructions below.
Vegan spaghetti and meatballs
Preparation Time: 20 minutes
Total Time: 1 hour
Serves: 4
No-Meat Meatballs
olive or coconut oil for frying
2 tablespoons onions, finely chopped
1/4 cup mushrooms, chopped
1/4 package tofu, medium/firm
1 cup mashed potatoes
3/4 cup brown rice, cooked
1-1/2 cups oats
6 tablespoons almond meal
2 tablespoons almond or soy milk
2 tablespoons wheat germ
2 tablespoons vegetable seasoning, to taste
1 tablespoon tamari
1 tablespoon nutritional yeast flakes
1/2 tablespoon lemon juice
1 teaspoon garlic powder
1 teaspoon egg replacement powder, dissolved in 1 teaspoon water
Marinara Sauce
4 cups Roma tomatoes, chopped (or canned crushed tomatoes)
3 ounces (88.7 milliliters) tomato paste
1/4 fresh parsley, chopped
2 cloves garlic, crushed
1 teaspoon oregano, dried
1 teaspoon salt
1/4 cracked black pepper
3 tablespoons extra virgin olive oil
1/3 cup white onion, finely chopped
Your favorite noodles, enough for 4 people
No-Meat Meatballs
1. Preheat oven to 350 degrees Fahrenheit (176.7 degrees Celsius).
2. Fry onions in oil over medium-high heat until translucent.
3. Add mushrooms and continue cooking until browned.
4. Process tofu in food processor until crumbled.
5. Add all other ingredients (including onions and mushrooms) to food processor. Pulse until mixed well. Put mixture into a bowl and mix by hand.
6. Cover hands with olive oil and form meatless mixture into golf ball-sized balls. Place onto parchment-lined baking sheet.
7. Bake for 20 minutes, turn balls over, bake for another 20 minutes.
Marinara Sauce
8. While meatballs are baking, wash food processor then add: tomatoes, tomato paste, parsley, garlic, oregano, salt and pepper. Mix until smooth.
9. Using a large pan, sauté onions in oil over medium heat for 2 minutes. Add mixture from food processor.
10. Simmer for 40 minutes, stirring occasionally.
11. While sauce is simmering, put on a pot of water to boil and prepare noodles to taste or as instructed on its package.
12. When meatballs, sauce and noodles are done, combine and serve.
Tip: Meatballs can be frozen for future use. Make extra and freeze for other meatball dishes, or for appetizers on a toothpick with barbecue and sweet-and-sour dipping sauces!
Resources Edgy Veg and The Edgy Veg
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