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Spaghetti and Vegan Meatballs

Spaghetti and Vegan Meatballs

If you practice Lent or if you’re a vegetarian/vegan, make Spaghetti and Vegan Meatballs for your next Friday dinner.

Ingredients

  • 1 (1 lb.) box spaghetti
  • 1 (15 oz.) can kidney beans, drained and rinsed
  • 1/2 Tbsp. olive oil
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 tsp. oregano
  • 1 tsp. Italian seasoning
  • 1 Tbsp. tomato paste
  • 1 tsp. soy sauce
  • 1/2 cup rolled oats
  • 1/3 cup sunflower seeds, ground
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 (24 oz.) jar marinara sauce
  • Parmesan cheese, for garnish

Instructions

  1. Preheat oven to 350°.
  2. Cook pasta according to package instructions. Drain and set aside. In a large bowl, add beans and mash with a fork or potato masher.
  3. In a small pan, heat oil over medium heat. Add onion and cook for about 3 minutes. Add garlic and cook for an additional minute. Add onion mixture to beans.
  4. Add oregano, Italian seasoning, tomato paste, soy sauce, oats, sunflower seeds, salt and pepper to bean mixture and combine well. Form mixture into balls and place on a baking sheet lined with parchment paper. Cook for about 15 minutes, flipping halfway through. Serve over pasta with marinara sauce and Parmesan.

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