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Vegetarian Spaghetti and Meatballs
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Description
A delicious vegetarian version of the classic favorite, spaghetti and meatballs!
Ingredients
- 12 ounces, weight Soy Crumbles
- 2 whole Eggs
- ⅓ cups Oats
- 1 cup Breadcrumbs
- 1 whole Small Yellow Onion, Diced
- 2 cloves Garlic, Grated
- ¼ cups Grated Parmesan, The Real Stuff
- 2 dashes Lawry's Seasoned Salt
- 3 dashes Garlic Salt
- 3 dashes Cavender's Greek Seasoning
- 3 dashes Crushed Red Pepper Flakes
- 3 dashes Salt And Pepper, Each
- 3 dashes Cayenne Pepper
- 1 pinch Herbes De Provence
- 1 Tablespoon Oregano
- 1 cup Liquid (i.e. Ketchup, Buttermilk, Vegetarian Worcestershire Sauce, Maple Balsamic Dressing)
- ½ cups Olive Oil, For Frying
- 1 jar Your Favorite Pasta Sauce, Plus Extra If You Like A Lot Of Sauce
- 1 pound Pasta (or Less - Just Enough For 4 Servings)
- 1 cup Chopped Veggies (I Used Garlic And Plum Tomatoes)
Preparation
In a large bowl, dump the soy crumbles. I recommend “Quorn” brand.
Whisk the eggs and mix them in with the crumbles.
Add the oats, bread crumbs, diced onion, grated garlic and Parmesan. Mix them in.
Stir in some seasoning. I used the following (I didn’t measure these. I just threw in a few dashes, unless otherwise noted):
Lawry’s Seasoned Salt
Cavender’s Greek Seasoning
Garlic Salt
Salt and Pepper
Crushed Red Pepper Flakes
Cayenne Pepper
Herbs de Provence (just a small pinch)
Oregano (a lot, probably 1 T)
Now add some liquid ingredients to moisten it up and make it all stick together. I used some ketchup, buttermilk, and about a Tablespoon of Maple Balsamic Dressing. You can also use a few splashes of vegetarian Worcestershire sauce if you have any.
Let the mix rest in the refrigerator for at least 30 minutes.
Heat some olive oil in a skillet. Drop spoonfuls into the pan, and let them get golden brown on all sides. They don’t need to cook all the way through.
Grab a jar of your favorite spaghetti sauce. Spread a little bit in the bottom of a baking dish, then layer the browned meatballs over it. Cover them with the remaining sauce.
On top of that you can add any vegetables you like. I used my favorite San Marzano tomatoes and some chopped garlic.
Bake at 400 degrees (200C) for an hour, taking them out halfway to gently flip them over and redistribute the sauce.
*Note: The sauce really bakes into the meatballs, which makes them very moist but doesn’t leave much sauce for the pasta. You could warm some extra sauce up separately while you’re cooking the pasta if you like.
Garnish with lots of grated Parmesan! (Sadly, I used the last of mine in the meatballs)
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2 Comments
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lizzy on 10.21.2009
You’re right drue, quorn products are by far the closest in taste to actual meat. I love them and use them all the time to make fake meat dishes.
drue on 10.14.2009
Looks great, but one added benefit of this recipe is that the “Quorn” product you mention is NOT soy, and that’s a good thing. The “Quorn” products are micoprotein, basically a funghi, and are far, far better tasting than any soy substitutes. Sadly, they don’t sell them here in Germany, so I cannot try out this recipe at this time. Knowing how tasty and passable for ground beef the Quorn is. though, this sounds like one meat eaters might be fooled by.