Vickys Vegan Spaghetti and 'Meatballs', Gluten, Dairy, Egg & Soy-Free

• 840 grams cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe
• 2 tsp olive oil
• 2 onions, chopped
• 8 clove garlic, minced
• 3/4 tsp oregano
• 1/4 tsp italian seasoning
• 1/2 tsp sugar
• 1 pinch dried chili flakes
• 1 salt to taste
• 560 ml (2 & 1/3 cups) vegetable stock
• 170 grams (3/4 cup) raw arborio rice
• 4 tsp olive oil
• 1 onion, finely chopped
• 450 grams closed cap mushrooms, roughly chopped
• 1 egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc
• 50 grams (1 cup) gluten-free breadcrumbs (I have a gf bread recipe listed)
• 20 grams nutritional yeast (1/6 cup)
• 20 grams ground almonds (1/6 cup)
• 1 small bunch of fresh parsley, finely chopped
• 1 salt & pepper to taste
• 300 grams gluten & egg free dried spaghetti (75 grams per adult)

1. To make the sauce, puree the tomatoes in a blender.
2. In a large pot, heat the oil over medium-low.
3. Add the onions and garlic and cook until softened but not browned, 2-3 mins.
4. Add the oregano, chili flakes and Italian seasoning and cook while stirring for 30 seconds
5. Stir-in the tomatoes and sugar and bring to a simmer.
6. Add salt to taste and reduce heat to low, partially cover and simmer, stirring occasionally for 45 minutes to 1 hour
7. For the 'meatballs', bring the stock to a simmer in a large saucepan over a high heat.
8. Add the rice, reduce the heat to medium and simmer uncovered and stirring occasionally, until the rice is tender and the mixture is creamy for 20 minutes.
9. Stir almost constantly during the last 5 minutes of cooking.
10. Transfer to a large bowl
11. In a food processor, pulse the mushrooms in batches until almost pureed.
12. In large nonstick frying pan heat 2 tsp olive oil over a medium-high heat.
13. Add the onion and cook, stirring often until softened for 2-3 mins.
14. Add the mushrooms and cook while stirring until tender and most of the liquid has evaporated, 3-5 mins.
15. Add to the bowl with the rice and let cool
16. Preheat the oven to gas 6 / 200C /400F.
17. Spray a baking tray with cooking oil.
18. Add your egg substitute, breadcrumbs, almonds, nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well
19. Form the mixture into about 24 balls.
20. In a large nonstick frying pan, heat the remaining 2 tsp olive oil over medium high heat.
21. Add half the balls and cook for around 3 minutes until browned
22. Move the balls to the baking tray.
23. Repeat the browning with the remaining balls and add to the tray.
24. Bake for 15-20 mins until the balls are more deeply coloured and firm
25. Cook the spaghetti according to the pack directions.
26. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over

tomatoes, olive oil, onions, garlic, oregano, italian seasoning, sugar, dried chili flakes, salt, vegetable stock, arborio rice, olive oil, onion, mushrooms, egg substitute , breadcrumbs, nutritional yeast, ground almonds, parsley, salt, egg

Taken from cookpad.com/us/recipes/337216-vickys-vegan-spaghetti-and-meatballs-gluten-dairy-egg-soy-free (may not work)