Spaghetti and Soyballs

Name: Spaghetti and Soyballs
Ingredients: 8 oz (250 g) spaghetti; 1/4 cup (50 ml) dry bread crumbs; 2 tbsp (25 ml) coarsely chopped fresh oregano leaves (or 2 tsp/10 ml dried); 1 tbsp (15 ml) coarsely chopped fresh parsley (or 1 tsp/5 ml dried); 1 tbsp (15 ml) whole wheat or unbleached all-purpose flour; 1 package (14 oz/420 g) meatless meatballs (see Notes); 4 cups (1 l) tomato sauce (see Notes); 3 tbsp (45 ml) olive oil; Grated vegan Parmesan cheese alternative, optional

9 ingredients

13 steps

Ingredients

8 oz (250 g) spaghetti
1/4 cup (50 ml) dry bread crumbs
2 tbsp (25 ml) coarsely chopped fresh oregano leaves (or 2 tsp/10 ml dried)
1 tbsp (15 ml) coarsely chopped fresh parsley (or 1 tsp/5 ml dried)
1 tbsp (15 ml) whole wheat or unbleached all-purpose flour
1 package (14 oz/420 g) meatless meatballs (see Notes)
4 cups (1 l) tomato sauce (see Notes)
3 tbsp (45 ml) olive oil
Grated vegan Parmesan cheese alternative, optional

Directions

1

In a pot of boiling salted water, cook spaghetti for 8 minutes or until tender to the bite.
2

Drain.
3

Meanwhile, in a bowl, combine bread crumbs, oregano, parsley and flour.
4

Add meatballs and toss until evenly coated.
5

Transfer to a plate, shaking off excess crumb mixture.
6

Set aside.
7

In a pot, heat tomato sauce over low heat until heated through.
8

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat for 30 seconds.
9

Add meatballs and cook, turning, until lightly browned and crispy.
10

Using a slotted spoon, transfer to tomato sauce.
11

Simmer, uncovered, for 5 minutes or until heated through.
12

Divide hot spaghetti among plates.
13

Spoon soyballs and sauce over top.