Step-by-Step Guide to Prepare Homemade Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

dont starve Food Recipes

23 Apr, 2021

Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF.

Hello everybody, it is Brad, welcome to our recipe page. Today, we're going to prepare a special dish, vickys vegan spaghetti and 'meatballs', gf df ef sf nf. It is one of my favorites food recipes. For mine, I will make it a 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 foods on earth. It is easy, it's quick, it tastes delicious. It is enjoyed by millions every day. They're fine and they look fantastic. Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF is something which I have loved my whole life.

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

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

{Prepare of Sauce.
{Get of cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe.
{Take of olive oil.
{Make ready of onions, chopped.
{Get of garlic, minced.
{Get of oregano.
{Get of italian seasoning.
{Get of sugar.
{Get of dried chili flakes.
{Take of salt.
{Make ready of 'Meatballs'.
{Make ready of (2 & 1/3 cups) vegetable stock.
{Prepare of raw arborio rice.
{Make ready of olive oil.
{Get of onion, finely chopped.
{Take of closed cap mushrooms, roughly chopped.
{Take of egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc.
{Make ready of gluten-free breadcrumbs (I have a gf bread recipe listed).
{Get of nutritional yeast (1/6 cup).
{Get of ground almonds (optional for flavour) (1/6 cup).
{Make ready of small bunch of fresh parsley, finely chopped.
{Make ready of salt & pepper.
{Take of Pasta.
{Take of gluten & egg free dried spaghetti (75 grams per adult).

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

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.
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.
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.
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.
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.
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.
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.
Cook the spaghetti according to the pack directions. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over.

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