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One Pot Spaghetti & Vegan "Meatballs"

Prep

Cook

Total

Yield 3-4 Servings

Ingredients

Black Bean "Meatballs" 

Yields 12 (1 inch scoops)

Instructions

  1. In a food processor, combine beanball ingredients and pulse until evenly mixed.
  2. Portion into 1 inch bites and roll.Bring a large skillet to medium heat and cook for 3-4 minutes on each side, or until crisp. Remove and set aside.
  3. In the same pan, add in all your spaghetti ingredients (breaking noodles in half) and bring to a rapid boil. Reduce heat to medium low and cover. Cooking pasta until tender, about 8-10 minutes. Time may vary depending on pasta. Taste after 8 minutes and every 1-2 minutes afterwards. Give it a good stir after reducing heat to avoid sticking.
  4. Add in the beanballs and turn the heat off.
  5. Serve topped with fresh basil, as desired.

Courses Entree, Dinner

Cuisine Italian, Gluten-Free, Oil-Free, Kid-Friendly

Nutrition Facts

Serving Size 3 beanballs/4 oz. pasta

Amount Per Serving

Calories 714

% Daily Value

Total Fat 8 g

12%

Sodium 1305 mg

54%

Total Carbohydrates 140 g

47%

Dietary Fiber 18 g

72%

Sugars 14 g

Protein 21 g

42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by The Plant Philosophy at https://theplantphilosophy.com/one-pot-spaghetti-vegan-meatballs/