On Top of Spaghetti
Yup...you read right. A vegan version of spaghetti and meatballs. Enjoy!
1 recipe Tomato Sauce (see below)
1 cup crumbled soy ground meat (like Gimme Lean)
1/3 cup finely minced red onion
1/2-2/3 cup fresh breadcrumbs
1 teaspoon finely minced fresh basil
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon cracked black pepper
1/4 cup tomato paste
1 pound whole wheat spaghetti
Extra virgin olive oil
1 small yellow onion, finely diced
3-4 cloves fresh garlic, finely minced
Generous pinch dried oregano
1, 6-ounce can tomato paste
2 large cans diced tomatoes, do not drain juices
1 carrot, left whole
2 bay leaves
3-4 sprigs fresh basil, leaves removed
Cracked black pepper
Prepare the sauce. Place a small amount of oil, onion and garlic in a soup pot over medium heat. When the onions begin to sizzle, add a pinch of salt and saute for 2-3 minutes. Add tomato paste, 2 cans of water (tomato paste can) and stir until smooth. Add tomatoes, a light seasoning of salt, carrot and bay leaves. Bring to a boil.
Preheat oven to 375 degrees. Prepare the meatballs. Combine all ingredients well and form into balls. Place on an oiled baking sheet and bake for 20 minutes, turning once, halfway through cooking.
While the sauce and meatballs cook, bring a pot of water to a boil. Add a large pinch of salt. Cook spaghetti al dente, about 10 minutes. Drain well, but do not rinse. Mix meatballs gently into some of the sauce. Toss spaghetti with sauce to coat and serve with meatballs on top.
Makes 4-5 servings.