Spaghetti with Plant-Based Meatballs and Marinara
Today’s ground meat alternatives can’t simply be substituted 1 to 1 for animal protein. Use our pointers to deliver satisfying vegan versions of comfort-food mainstays.
Keywords
- Italian
- Fruits & Vegetables
- Europe
- Vegetables
- Vegan
- Grains
- Rice & Beans
- Vegetarian
- Main Courses
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Plate
- Pot
- Colander
- Spoon
- Stove
- Refrigerator
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped fine
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ⅛ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- ¼ cup dry red wine
- 1 (28-ounce) can crushed tomatoes
- ¼ cup water
- 2 tablespoons chopped fresh basil
- ½ cup panko bread crumbs
- 2 tablespoons water
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon table salt, plus salt for cooking pasta
- ⅛ teaspoon pepper
- 12 ounces plant-based ground meat
- 1 pound spaghetti
- Plant-based or dairy Parmesan cheese (optional)
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