Recipe of Super Quick Homemade Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF. Spaghetti and meatballs is a tried-and-tested classic. In fact, before we were vegan, it was one of the first home-cooked dinners we shared together when we first started dating! Inspired by one of the greatest Disney films of all time, Lady and the Tramp, we're super chuffed we managed to get this.

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Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, vickys vegan spaghetti and 'meatballs', gf df ef sf nf. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF is one of the most well liked of recent trending meals on earth. It's easy, it is fast, it tastes yummy. It's enjoyed by millions daily. Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF is something which I've loved my whole life. They are nice and they look fantastic.

Spaghetti and meatballs is a tried-and-tested classic. In fact, before we were vegan, it was one of the first home-cooked dinners we shared together when we first started dating! Inspired by one of the greatest Disney films of all time, Lady and the Tramp, we're super chuffed we managed to get this.

To get started with this recipe, we must first prepare a few ingredients. You can cook vickys vegan spaghetti and 'meatballs', gf df ef sf nf using 24 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:

1. {Make ready of Sauce.
2. {Make ready 840 grams of cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe.
3. {Take 2 tsp of olive oil.
4. {Take 2 of onions, chopped.
5. {Get 8 clove of garlic, minced.
6. {Make ready 3/4 tsp of oregano.
7. {Take 1/4 tsp of italian seasoning.
8. {Prepare 1/2 tsp of sugar.
9. {Prepare 1 pinch of dried chili flakes.
10. {Prepare to taste of salt.
11. {Make ready of 'Meatballs'.
12. {Make ready 560 ml of (2 & 1/3 cups) vegetable stock.
13. {Take 170 grams (3/4 cup) of raw arborio rice.
14. {Prepare 4 tsp of olive oil.
15. {Prepare 1 of onion, finely chopped.
16. {Take 450 grams of closed cap mushrooms, roughly chopped.
17. {Get 1 of egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc.
18. {Make ready 50 grams (1 cup) of gluten-free breadcrumbs (I have a gf bread recipe listed).
19. {Get 20 grams of nutritional yeast (1/6 cup).
20. {Take 20 grams of ground almonds (optional for flavour) (1/6 cup).
21. {Make ready 1 of small bunch of fresh parsley, finely chopped.
22. {Get to taste of salt & pepper.
23. {Take of Pasta.
24. {Prepare 300 grams of gluten & egg free dried spaghetti (75 grams per adult).

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Instructions to make Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:

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

The story of Italian-American meatballs says that Italian immigrants served them with spaghetti and tomato sauce to make the dish more filling. This Vegan Spaghetti and Meatballs recipe features Explore Cuisine Organic Red Lentil Spaghetti - a wonderful spaghetti noodle alternative that is waaaaay better for you (and tastes exactly the same as normal spaghetti)! Be the first to review this recipe. Drain the noodles, and stir in a small amount of tomato sauce with them. Whether it's delicious vegetarian or easy vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you.

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