This vegan spaghetti features plant-based "meatballs" made with Beyond Meat Beyond Beef. They're slow-simmered in tomato sauce for a hearty and satisfying vegan meal.
Ingredients
- whole peeled tomatoes, drained, juice reserved: 1 can (28 ounce can)
- olive oil: 4 Tbsp (divided)
- medium onion: 1 piece (chopped)
- garlic: 3 clove (minced)
- tomato sauce: 1 can (8 ounce can)
- oregano: 1 tsp (dried)
- ¼ teaspoons salt: 1 piece (divided)
- black pepper: 0.5 tsp (divided, freshly ground)
- meatless ground beef substitute (such as Beyond Meat® Beyond Beef Plant-Based Ground): 1 pound
- vegan bread crumbs: 1 Tbsp
- ½ teaspoons dried parsley flakes: 1 piece
- garlic powder: 0.25 tsp
- onion powder: 0.25 tsp
- spaghetti: 1 pack (12 ounce pack)
Metric Conversion
Stages of cooking
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Dice tomatoes and return them to the can with their juice.
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Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
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Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
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Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
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Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.
