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

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys vegan spaghetti and 'meatballs', gf df ef sf nf. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF is one of the most popular of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF is something which I’ve loved my whole life. They’re nice and they look fantastic.

Great recipe for Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF. The secret is the rice in this recipe. The arborio holds the 'meatballs' together really well Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF. Here is how you cook that.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
  1. Make ready Sauce
  2. Make ready 840 grams cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe
  3. Make ready 2 tsp olive oil
  4. Make ready 2 onions, chopped
  5. Get 8 clove garlic, minced
  6. Get 3/4 tsp oregano
  7. Get 1/4 tsp italian seasoning
  8. Get 1/2 tsp sugar
  9. Get 1 pinch dried chili flakes
  10. Take to taste salt
  11. Take 'Meatballs'
  12. Get 560 ml (2 & 1/3 cups) vegetable stock
  13. Prepare 170 grams (3/4 cup) raw arborio rice
  14. Get 4 tsp olive oil
  15. Make ready 1 onion, finely chopped
  16. Get 450 grams closed cap mushrooms, roughly chopped
  17. Prepare 1 egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc
  18. Prepare 50 grams (1 cup) gluten-free breadcrumbs (I have a gf bread recipe listed)
  19. Get 20 grams nutritional yeast (1/6 cup)
  20. Prepare 20 grams ground almonds (optional for flavour) (1/6 cup)
  21. Take 1 small bunch of fresh parsley, finely chopped
  22. Get to taste salt & pepper
  23. Take Pasta
  24. Take 300 grams gluten & egg free dried spaghetti (75 grams per adult)

You can serve them with this spaghetti recipe or with any other meal. In additional to the yummy goodness that we find in a bowl of spaghetti and meatballs, the meatballs and sauce have added tofu for protein. The fresh herbs enhance the flavor, and this dish is perfect for left overs. Vegan, gluten free and dairy free.

Instructions to make Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:
  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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
  8. Cook the spaghetti according to the pack directions. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over

The fresh herbs enhance the flavor, and this dish is perfect for left overs. Vegan, gluten free and dairy free. Place pork in a large blending bowl. Season with salt in addition to pepper. Shape half tablespoonful into company meatballs.

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