About the Recipe
These vegetarian meatless meatballs served over a bed of classic spaghetti offer the perfect balance of taste, texture, and nutrition. Whether you're a full-time vegetarian, trying out Meatless Monday, or just looking to add more plant-based meals to your diet, this dish is a delicious and satisfying option. Packed with protein & fiber-rich ingredients like tofu, mushrooms, quiona, spinach, all of which are plant-based meat alternatives, and simmered in a rich tomato sauce, these meatless meatballs are sure to win over even the most devoted meat lovers. Say a little prayer and serve this plate of spagetthi and meatless meatballs with a sprinkle of cashew Parmesan for a truly comforting experience. Enjoy and follow for more recipes
Ingredients
Meatless Meatballs (Veatballs):
1 block tofu
1 pack baby Bella mushrooms
2 tbsp oil
3 tbsp Italian seasoning
1 tbsp kukdo (sambhal)
1 tbsp herb paste - Aldi or giant
1/3 cup ragi flour (finger miller flour)
1 can dark red kidney beans
1 cup quinoa
1 cup spinach
2 tsp cumin powder
1/4 cup nutritional yeast
1 tbsp red crushed pepper
Salt to taste
Oil for shallow fry or air fryer
Cashew Parmesan:
1 cup cashews
4 tbsp nutritional yeast
Salt to taste
Meatless Meatball Marinara Sauce:
1 bottle of Rao sensitive marinara sauce
1-2 veatballs crushed up
2 tbsp cashew parm
1 jalapeno diced
1/2 green bell pepper diced
1 tbsp coconut sugar
Spaghetti:
Box of spaghetti
Water
Oil
Salt
Preparation
Meatless Meatballs:
In a skillet on medium to high heat add 2 tbsp oil, tofu, mushrooms, Italian seasoning, red crushed pepper, sambhal(kukdo), herb paste, cumin powder, salt to taste, and mix really well.
Cook the tofu and mushroom mixture till all the water content has evaporated. Save the skillet for later use
In a food processor add in the cooled tofu and mushroom mixture, kidney beans, quinoa, spinach, nutritional yeast, red crushed pepper, salt to taste, cashew parm, and blend the mixture
Take out the blended mixture in a mixing bowl and to that add in ragi flour(finger millet flour). Give it good mix with a fork. Then oil your hands and form veatballs
Cook the Veatballs
Bake: Place the veatballs directly in the airfryer at 350 F for about 20-25 minutes, flipping half way, or till cooked on all sides. You will see browning of the veatballs
Pan-Fry: In a skillet on low-medium heat, heat up some oil for shallowing frying. Place the veatballs in the heated oil, cook all sides, or till brown on all sides.
Pan-Fry & Air Fry: In a skillet on low-medium heat, heat up some oil for shallowing frying. Place the veatballs in the heated oil, cook till slightly brown, and finish off in the air fryer at 350 F for about 15-20 Minutes, or till browned on all sides
Cashew Parm:
In a food processor blend cashew, nutritional yeast, and salt to taste till coarse parm like texture
Take out in a bowl and enjoy in various recipes
Can be stored in the fridge for about a month
Veatball Marinara Sauce:
Heat up 1 bottle of Rao's sensitive marinara sauce in a saucepan on medium heat
To that add chopped green bell pepper, chopped jalapenos, coconut sugar, and cashew parm. Give everything a real good mix and cook for about 3 minutes
Veatball Marinara Sub Assembly:
Toast or bake your choice of sub in the air fryer at 325 F for 3 minutes
Layer on some marinara sauce, followed by veatballs, followed by more marinara sauce
Top it off with some cashew parm or fresh mozzarella cheese
Say a little prayer and enjoy!!
Spagetthi
Bring a large pot of water to boil on medium to high heat, add salt, oil, and cook pasta as per instructions on the box
Rinse off the pasta with cold water to prevent it from sticking & toss with a 1 tsp of olive oil
Storage of excess ingredients:
Veatballs: Store them in the freezer bag for meals to enjoy later in the week or month. Can be stored for about 3 months
Marinara Sauce: Cool down and store in a glass jar for up to 1 week
Cashew Parm: Store in a glass container for up to 1 month