Vegan Spaghetti and Beetballs
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Feasting at Home · by Tonia Schemmel | Feasting at Home★ 4.7

Vegan Spaghetti and Beetballs

NUTRITION · PER SERVING70M COOK
CAL 22%·PRO 29%
CARBS 30G27% OF CAL
12G FIBER9G OTHER8G TOTAL SUGAR
FAT 30G63% OF CAL
3G SAT27G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A plant-based twist on spaghetti and meatballs using tender beet and walnut balls topped with rustic tomato basil sauce. Hearty and deeply flavorful.

mainitalianpastabeansdairy freegluten freevegan
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 2 large garlic cloves, minced
  • 1 medium beet, chopped in roughly 1/2 inch chunks (5oz or roughly 1 cup full)
  • 1 medium carrot, chopped in roughly 1/2 inch chunks ( 2 1/2 oz or roughly ½ cup)
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • ¼ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon vegan Worcestershire
  • 1/8 cup nutritional yeast
  • 1 teaspoon ground psyllium (see notes)
  • 1 cup or 3 oz walnuts, toasted
  • 1 cup or 1 oz fresh basil leaves
  • 15 oz can of black beans, drained
  • 3 tablespoons olive oil
  • 3 cloves garlic, 2 tablespoons minced
  • 1/8 -1/4 teaspoon red pepper flakes, optional (see notes)
  • 28 oz can whole tomatoes and juices
  • 1 teaspoon oregano
  • 1/2 teaspoon sea salt
  • a small handful of fresh basil leaves torn
  • 1/2 cup walnuts
  • 1/4 cup hemp seed
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon sea salt, adjust to taste
PREP
30M
SODIUM
635MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.