Vegan Spaghetti with Meatballs

Following the theme of my previous post, I herewith present another recipe which uses Soy Chunks as delicious replacement for meatballs.

Name Vegan Spaghetti with Meatballs
Serves 3
Dr. Greger Points 3
Costs US$ 10
Cooking time 60 mins (first time)/40 min (repeats)
Difficulty Absolute Beginner

Ingredients

  • 5 cloves of garlic, sliced
  • 1/2 of a red onion, finely chopped
  • 1/4 of a carrot finely chopped
  • 3 cayenne peppers, finely sliced
  • 3/8 teaspoon turmeric powder
  • 1/4 teaspoon cayenne pepper (powder)
  • 1/8 teaspoon pepper
  • 2 1/2 tablespoon of olive oil
  • 1/2 – 2/3 of a bottle of Mutti Sauce
  • 1/4-1/3 cup of water
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of dried oregano leaves
  • 1/4 teaspoon of salt
  • 1 teaspoon of Kikoman soy sauce
  • 1 cup of dried soy chunks
  • 2 teaspoons of Italian Seasoning blend
  • 1 packet of Barilla Whole-Wheat Spaghetti

Preparation

  • Heat 1 tablespoon of olive oil in a large saucepan under medium heat
  • Fry onion until lightly browned
  • Add garlic, carrot and 1/2 tablespoon of olive oikd and fry until lightly browned
  • Add cayenne peppers, turmeric powder, cayenne powder and 1/2 tablespoon of olive oil, mix well
  • Add soy chunks and mix them into the spices
  • Pour soy sauce over the soy chunks
  • Add 1/2 tablespoon of olive oil and Italian Seasoning blend
  • Add Mutti Sauce and increase to medium/high heat
  • Add garlic powder, pepper oregano and salt
  • Cook for around 5 minutes. When the sauce dries out, add water from time to time to keep the sauce a bit liquid.

Serve with the pasta and enjoy!

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