Spaghetti with Beanballs and Marinara Sauce

So, using the same recipe to make Vegetable Lo Mein, I used it for in the Spaghetti with Beanballs and Marinara Sauce from Veganomicon.

First I made the Spaghetti. While that is drying, I made the Marinara Sauce. (Just so you know I double the following recipe.)

Ingredients:
2 tsp Olive Oil
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1/4 tsp dried thyme
1/4 tsp dried oregano
1/2 tsp salt
Ground black pepper to taste

Directions:
Add oil and garlic to saucepan over medium heat until fragrant, careful not to burn. Add the remaining ingredients, cover, and raise heat to simmer. Reduce to low and stir occasionally while making bean balls.

Beanballs recipe ( I also doubled)

Ingredients:
1 (20 oz) can kidney beans, rinsed, drained
2 Tbsp soy sauce
2 Tbsp tomato paste
2 Tbsp Olive Oil
2 cloves garlic, minced
1/2 cup plain bread crumbs
1/4 cup vital what gluten
1/2 tsp dried oregano
1/4 tsp dried thyme

Direction:
Heat beans in microwave for 30 seconds. Mash beans in mixing bowl until no whole beans are left. Add soy sauce, tomato paste, 2 Tbsp olive oil, garlic, bread crumbs, wheat gluten, and herbs. Use hands to knead together until everything is combined.

Roll the bean mixture into walnut sized balls (I used a medium size ice cream scoop). Don’t make too big.

Preheat a large skillet over medium heat. Pour 1/4 inch of olive oil into pan, then add half the beanballs. Cook until brown on all sides.

Once done add to marinara sauce.

Serve over top spaghetti and with Italian bread.

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Filed under Healthy, Pasta, Recipes, Uncategorized

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