This vegan meatball recipe will refresh your weekly nightly spaghetti – Wired PR Lifestyle Story
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Friday night spaghetti was basically a habit that was grown in our house. Week night dinners they were the rotation of my mother’s daals and sabzi, which is where my father was in charge of the Friday night pasta. My brother and I had been on the swimming team for years, so my dad went swimming on Saturday mornings before we went to recharge our carbon. all pasta (It was like we were eating for the Olympics.)
While I was studying lift basic spaghetti recipe over the years (let’s not wash our pasta in a strainer again and forget to salt the pasta water — yikas!), there’s one thing I’ve always struggled with: throwing a little more at my spaghetti dishes. As a vegetarian, I’m glad to see you meatless Monday options and meat alternatives have grown significantly in recent years, but many of these brands still have ingredients I can’t say, so I often make them myself. After experimenting with a few options, I finally came up with a vegan meatball recipe that is perfect for any spaghetti night.
There are great vegetarian options for making meatballs on the internet, each using a variety of ingredients for the base. Those with a high texture use grains like bulgur or oats, but I don’t like the idea of adding grains on top of the grains. Some use it to bind eggs, others to breadcrumbs. Some use a list of ingredients, I can’t even test them. So I tried to combine the best parts of all the recipes I’ve looked at to create this delicious meatball offering.
The basis of these meatballs are shiitake mushrooms and Cannellini beans. I am a huge fan mushrooms in all their varieties, the texture added to these meatballs is excellent because of the meat and the delicious umami flavor. Cannellini beans add a high dose of protein but their creamy texture also helps bind everything together. Spices and aromas are at your fingertips. I’ve kept it very basic with a few ingredients, but you can add more or less depending on your taste preferences. It would be nice to mix fresh parsley or extra basil and extra spices as well. The best thing is that they are completely vegetable, full of protein and fiber and very tasty.
Since I knew someone would ask, I tried to prepare it in two different ways: I made a bunch in the kitchen and a bunch in the oven. While the kitchen top range was still good, the oven range gained texture and free time.
The best part? You can do these beforehand. Cook these as part of your Sunday meal preparation and store in an airtight container until ready to use in the refrigerator. I made mine the night before and prepared it for dinner the next night and they were perfect. You know, I like a simple recipe that I like and it’s clear in the instructions. Cheer up for your next pasta night!
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