Spaghetti and Meatballs by ATK

Ingredients

• Consider a healthy pasta such as Wegmans organic or red lentil
• 1 pound cremini mushrooms, trimmed and quartered. If not available, use regular button mushrooms.
• 4 oz eggplant, cut into 1" pieces (1 3/4c)
• 1 onion, chopped
• 4 minced garlic cloves
• 2 Tbsp EVOO
• 1/8 oz dried porcini mushrooms, finely ground (1 tbsp) (don't worry if you can't find this - not essential)
• 1 tsp salt
• 1/4 tsp pepper
• 12 oz vegan protein crumbles, broken into small pieces (we like Gardein, also Boca and Beyond)
• 1 c panko bread crumbs (or make your own)
• 1/4 c chopped fresh parsley (or 1 tbsp dried parsley)
• Rao's marinara or other favorite spaghetti sauce
• Heat oven to 400 deg. Put rack 1/3 way down. Line rimmed baking sheet with parchment paper, spray with veg oil or lightly coat with the same.
• Add protein crumbles, panko, parsley, and aquafaba to the bowl with veggies and combine. Knead for about 1 min.
• Shape mixture into meatballs (about 2 tbsp each) and put on a baking sheet, bake for about 25-30 min.
• Cook pasta as usual. Drain and add meatballs and sauce of choice. Can top with 1/4 cup basil and plant parmesan.