This Vegan Spaghetti and Meatballs dish is JUST like your favourite classic comfort food! It's deliciously saucy, incredibly easy to make and so meal preppable!
2tablespoonsfresh parsleychopped or 1 ½ teaspoons dried
2tablespoonsfresh basilchopped or 1.5 teaspoons dried
48ouncesmarinara sauce(I used 2 24-ounce jars)
8ouncesuncooked spaghetti pasta250g or ½ lb(or your favourite long pasta)
vegan parmesan shredded on top
Instructions
Cook pasta according to package directions in a well salted pot of water. Set aside.
Preheat oven to 450°F/230°C. Cut the cauliflower's stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
In a food processor, add the cauliflower and pulse it until it's completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you're not seeing individual cauliflower or quinoa florets, it's all one big mixture. That's how you'll ensure the meatballs will hold together!
Heat the coconut oil in a pan over medium high heat. While it's heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
Lower/turn the heat off. When the heat has cooled down, add in the tomato sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot. Coat the meatballs in the sauce and then remove the pan from the stove.
You can add in all the spaghetti to combine so they are also fully sauced, or just add a dollop of sauce into each spaghetti serving if you aren't serving it all at once, then add the meatballs you want on top of the spaghetti. It's up to you how to want to serve it basically!
Enjoy!
Notes
To store: Place leftovers in an airtight container and store for 3 to 4 days in the refrigerator. When you’re ready to reheat, you can pop it in the microwave or warm it in a skillet on the stovetop.To freeze the meatballs: Place the meatballs in a freezer bag or airtight container with parchment paper separating the layers. They’ll keep in the freezer for up to 3 months; warm them up in the microwave from frozen, or let them thaw in the fridge and warm them on the stovetop in a pan of marinara.