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ABOUT THE RECIPE:

This classic Italian-American staple, made vegan, will certainly impress your family. Walnuts and pecans, combined with mashed chickpeas and Italian-style flavorings, make for an easy and surprisingly realistic “meatball”! If you want to keep it gluten-free, use certified gluten-free, quick cooking rolled oats and gluten-free spaghetti in this recipe. Serve these Spaghetti and Vegan “Meatballs” with a simple salad and crusty bread and you have a hearty, kiddo-friendly meal.

Makes 4 servings

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INGREDIENTS:

1½ tablespoons extra-virgin olive oil, divided
1 cup walnut halves and/or pieces
½ cup pecan halves
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon sea salt
1⁄3 cup gluten-free, quick cooking rolled oats
1 cup cooked chickpeas (garbanzo beans), drained and rinsed, if canned
1⁄3 cup diced sweet onion
2 cups plus 3 tablespoons prepared vegan
marinara sauce, divided
¾ pound (12 ounces) whole-grain or gluten-free spaghetti

3

INSTRUCTIONS:

Preheat the oven to 325 degrees F. Line a medium baking pan with unbleached parchment paper. Coat the parchment paper with ½ tablespoon olive oil.

Put the walnuts, pecans, Italian seasoning, garlic powder, and salt in a blender (or food processor), and process into coarse crumbs. Transfer the walnut mixture to a large bowl. Add the rolled oats and stir to combine.

4

Put the chickpeas, onion, and 1 tablespoon olive oil in the blender, and process into a very chunky purée. Add the chickpea mixture to the walnut mixture and stir to incorporate. Add 3 tablespoons marinara sauce and stir to combine.

Spoon out about 3 tablespoons of the walnut–chickpea mixture and roll it into a very compact ball. Continue in this way to make 12 to 14 “meatballs.” Arrange the “meatballs” on the lined pan, rolling each in a bit of the olive oil that is coating the parchment paper. Bake for 15 minutes. Increase the heat to 350 degrees F and bake for 35 to 45 minutes more, or until the “meatballs” are firm and golden. (Gently rotate each “meatball” halfway through cooking.)

5

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti. Meanwhile, put 2 cups of marinara sauce in a medium saucepan and heat to simmering.

To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with three “meatballs.” Ladle marinara sauce over the top and serve immediately.

Ingredients

Directions

1

ABOUT THE RECIPE:

This classic Italian-American staple, made vegan, will certainly impress your family. Walnuts and pecans, combined with mashed chickpeas and Italian-style flavorings, make for an easy and surprisingly realistic “meatball”! If you want to keep it gluten-free, use certified gluten-free, quick cooking rolled oats and gluten-free spaghetti in this recipe. Serve these Spaghetti and Vegan “Meatballs” with a simple salad and crusty bread and you have a hearty, kiddo-friendly meal.

Makes 4 servings

2

INGREDIENTS:

1½ tablespoons extra-virgin olive oil, divided
1 cup walnut halves and/or pieces
½ cup pecan halves
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon sea salt
1⁄3 cup gluten-free, quick cooking rolled oats
1 cup cooked chickpeas (garbanzo beans), drained and rinsed, if canned
1⁄3 cup diced sweet onion
2 cups plus 3 tablespoons prepared vegan
marinara sauce, divided
¾ pound (12 ounces) whole-grain or gluten-free spaghetti

3

INSTRUCTIONS:

Preheat the oven to 325 degrees F. Line a medium baking pan with unbleached parchment paper. Coat the parchment paper with ½ tablespoon olive oil.

Put the walnuts, pecans, Italian seasoning, garlic powder, and salt in a blender (or food processor), and process into coarse crumbs. Transfer the walnut mixture to a large bowl. Add the rolled oats and stir to combine.

4

Put the chickpeas, onion, and 1 tablespoon olive oil in the blender, and process into a very chunky purée. Add the chickpea mixture to the walnut mixture and stir to incorporate. Add 3 tablespoons marinara sauce and stir to combine.

Spoon out about 3 tablespoons of the walnut–chickpea mixture and roll it into a very compact ball. Continue in this way to make 12 to 14 “meatballs.” Arrange the “meatballs” on the lined pan, rolling each in a bit of the olive oil that is coating the parchment paper. Bake for 15 minutes. Increase the heat to 350 degrees F and bake for 35 to 45 minutes more, or until the “meatballs” are firm and golden. (Gently rotate each “meatball” halfway through cooking.)

5

Bring a large pot of salted water to a boil. Add the spaghetti and cook, stirring occasionally, until tender but firm. Drain the spaghetti. Meanwhile, put 2 cups of marinara sauce in a medium saucepan and heat to simmering.

To serve, put one-quarter of the spaghetti into each of four pasta bowls, and top with three “meatballs.” Ladle marinara sauce over the top and serve immediately.

Spaghetti and Vegan “Meatballs”

Recipe from Chef Laura Theodore’s cookbook: JAZZY VEGETARIAN: Lively VEGAN Cuisine That’s Easy and Delicious, 10th Anniversary Edition. Learn more about this wonderful book HERE. Tune into Season Ten of Jazzy Vegetarian on public television!

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