Vegan Spaghetti and Meatballs | Slimming & Weight Watchers Friendly
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A plant-based take on spaghetti and meatballs using beans and mushrooms for hearty texture. The meatballs are seasoned with Italian herbs and served over pasta with tomato sauce.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 medium onion (peeled and quartered)
- 1 white wine stock pot (or veg stock pot)
- 100 g mushrooms
- 80 g oats
- 400g g can of borlotti beans (drained and rinsed)
- 400 g can of cannellini beans (drained and rinsed)
- 1 tsp tomato puree
- 1/2 tsp Marmite (or other yeast extract)
- 1/2 tsp paprika
- 1 tsp onion granules
- 1 tsp garlic granules
- low calorie cooking spray
- salt and pepper to taste
- 1 medium onion (peeled and finely diced)
- 1 red pepper (deseeded and finely diced)
- 150 g mushrooms (thinly sliced)
- 1 tbsp balsamic vinegar
- 2 400g cans chopped tomatoes
- 1 tsp dried basil
- 1 tsp dried oregano
- 2 tbsp tomato puree
- 200 g dried spaghetti
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 674mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 921mg
- Calcium
- 138mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 674MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.