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Vegan Meatballs Recipe - Vegetarian Meatballs Recipe
Hey my Sweet V's. Its The Sweetest Vegan here. It is 2013 and we are taking a spin on a whole nother restaurant.
Olive Garden. Olive Garden is like everyone's most convenient, favorite restaurant, but some really sinful things
one their menu. Of course it is loaded with carbs, but that is not really the main issue. It is that the portions are too big,
it is a lot of sodium and a lot of calories. So we will be vegan-izing that menu this month.
The month of January. And we will be starting off with the classic dish, Spaghetti and Meatballs. Here we go.
Vegan Meatballs Recipe - Vegetarian Meatballs Recipe
So to a large skillet, over medium heat, you want to add in olive oil to get everything nice and slippery.
Then add in your onions and your garlic. Saute those until they are soft and translucent.
Then we are going to add in chopped mushrooms and baby spinach. Cover them with a top,
and just let those soften up for about five minutes. So after that is done cooking, you want to add in your sauteed vegetables
to a food processor along with cooked black beans, oregano, and basil. And that will be so yummy I promise you.
give it a spin and process it on up. Crumble up the breadcrumbs and continue to process it until everything is smooth.
Preheat your oven to 350 degrees F. Take out your mini muffin tin or you can just put them on a baking sheet,
but why not use a mini muffin tin if you have one? Bake the meatballs for 30 minutes.
While the meatballs are baking you can go on and cook your pasta and meat sauce or spaghetti sauce.
I am using a regular can of Bertolli. They have such gourmet quality jarred tomato sauces,
they make them much better than I could. So why not use the jarred stuff. It is really good.
For the whole wheat pasta that I am using: boil water, salt the water, place your pasta in it and follow the directions.
Place your pasta on the plate. Ladle on the spaghetti sauce, and then put your vegan meatballs right at the top.
ANd I swirled my spaghetti just to make the nice peak for them to sit up all proud onto.
Now let's taste it. My spaghetti and meatballs turned out way better than I ever expected.
I always wiry when I replace meat, because it can turn out a little funky sometimes. But these were so good.
They were so crispy on the outside and so delicate and tender on the inside. I probably could have done a little more to add
more texture to them. But I don't think it really mattered. They taste wonderful. The spaghetti sauce was wonderful.
I don't regret using the jarred version and it was great. I don't feel like I am missing anything as far as spaghetti, meatballs
and meat sauce goes. Tomorrow I will show you what I added to my spaghetti sauce to make in meat sauce.
I am so excited about 2013 and January and Olive Garden is so much to come. See you later. Bye.