Spaghetti and Soyballs
- 8 oz (250 g) spaghetti
- 1/4 cup (50 ml) dry bread crumbs
- 2 tbsp (25 ml) coarsely chopped fresh oregano leaves (or 2 tsp/10 ml dried)
- 1 tbsp (15 ml) coarsely chopped fresh parsley (or 1 tsp/5 ml dried)
- 1 tbsp (15 ml) whole wheat or unbleached all-purpose flour
- 1 package (14 oz/420 g) meatless meatballs (see Notes)
- 4 cups (1 l) tomato sauce (see Notes)
- 3 tbsp (45 ml) olive oil
- Grated vegan Parmesan cheese alternative, optional
- In a pot of boiling salted water, cook spaghetti for 8 minutes or until tender to the bite.
- Drain.
- Meanwhile, in a bowl, combine bread crumbs, oregano, parsley and flour.
- Add meatballs and toss until evenly coated.
- Transfer to a plate, shaking off excess crumb mixture.
- Set aside.
- In a pot, heat tomato sauce over low heat until heated through.
- Meanwhile, in a large nonstick skillet, heat oil over medium-high heat for 30 seconds.
- Add meatballs and cook, turning, until lightly browned and crispy.
- Using a slotted spoon, transfer to tomato sauce.
- Simmer, uncovered, for 5 minutes or until heated through.
- Divide hot spaghetti among plates.
- Spoon soyballs and sauce over top.
spaghetti, bread crumbs, oregano, parsley, whole wheat, meatballs, tomato sauce, olive oil, parmesan cheese alternative
Taken from www.cookstr.com/recipes/spaghetti-and-soyballs (may not work)