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
- Preheat oven to 350°.
- Cook pasta according to package instructions. Drain and set aside. In a large bowl, add beans and mash with a fork or potato masher.
- 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.
- 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.
