Meatless Monday: Veggie Spaghetti

Twas the Monday after Christmas and all thru the house not a burger was consumed–not never, no how! Mimi and I found a completely vegan recipe for spaghetti and “meat”balls and completely changed  the dish. This supper dish takes about an hour to prepare, so make sure your brood is not ravenous before you start.IMG_3138IMG_3129IMG_3125IMG_3122IMG_3135IMG_3134


Ingredients

~”Meat” balls~

  • 8oz portabello mushrooms (chop and process)
  • 1/4 cup hemp seed
  • 1/4 cup panko bread crumbs
  • 1/4 cup sunflower seeds
  • 1/2 tsp rosemary
  • 1/2 tsp thyme
  • 1/2 tsp fennel seeds
  • 1 tsp onion powder
  • 2 cloves garlic
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

Pulse mushrooms, add all other ingredients to your food processor and combine to create a ground beef type consistency. Form into balls and set aside while preparing the sauce.

~”Meat” sauce~

  • small sweet potato (cooked) 5oz or 1/2 cup mashed
  • 8oz portabello mushrooms (chop and process)
  • 1 chopped roma tomato
  • 1 Tbl hemp seed
  • 1/4 cup carrot juice (we used red, yellow and orange carrots in the juicer)
  • 1/4 cup apple cider vinegar
  • 1/2 chopped onion
  • 2 cloves garlic minced
  • 1 tsp italian seasoning
  • drizzle of olive oil
  • salt & pepper to taste

Combine above ingredients in a food processor and pulse until you get a thick sauce consistency. Add to sauce pan on medium heat and saute for 20 minutes. Brown your “meat” balls in skillet with 2 Tbl of olive oil for 2 minutes each side, til crisp.

~Zuc-sghetti~

  • Spiralized zucchini (1 vegg per person)

Just serve as is, or if you prefer a warmer softer version add to a skillet with olive oil and warm.

And now you’re ready to nosh. Zucchini first, then sauce, top with “meat” balls. Bellisima!


Happy Holidays and Merry Christmas!

Namasté,

M&M

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