A go to classic! Spaghetti and meatballs with friends! This is not a from-scratch recipe, so it’s simple and great for whipping up dinner really quick. .
Package of GF or regular spaghetti noodles
Jar of your favorite vegan pasta sauce
Gardein meatless meatballs or others of your choice.
Vegan Parmesan (cashews, nutritional yeast, garlic powder, and salt, pulsed in a food processor)
Veggies (I used onion, zucchini, carrots, and green bell pepper, and fresh parsley, plus some fresh jalepeno for my plate 😉)
-Preheat oven to 400 and line a baking sheet with aluminum foil, lightly coat with oil to avoid sticking. -arrange meatballs on baking sheet and bake for ~15 minutes, depending on size of meatballs. The goal is to brown them some before finishing them off in the sauce.
-while meatballs bake, add sauce to a pot large enough to add all meatballs and veggies if using.
-heat sauce on medium until it bubbles and then lower to simmer.
-chop and add veggies to sauce if using
-take the meatballs out of the oven when sufficiently browned and carefully add to the sauce. Make sure they are coated. Add some fresh parsley too if you have it.
-cover the sauce/meatball/veggie pot with a lid and allow to simmer for about 15 minutes.
-meanwhile, prepare noodles as per instructions on the package
-drain noodles, add a little oil to the noodle pot, and return noodles, tossing to coat.
-cut a meatball in half to test it is cooked through. -serve! Topped with vegan Parmesan and fresh cilantro, and fresh jalepeno if you dare!
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