Spaghetti with wheat meatballs + vegan parmesan cheese

I always wanted to eat spaghetti with meatballs. I will not do it, because I do not eat meat. Option with wheat meatballs sounds more better. Plus vegan Parmesan cheese is just delicious.

I have not eaten any pasta for a while. Today’s sauce is inspired Leanne Campbell recipe ” The China Study cookbook”. Originally it calls pasta in marinara sauce. I have changed it. I switched some ingredients as I like it and I think that it still tastes delicious. Although vegan Parmesan cheese is from ” The Complete Idiot’s Guide to Plant-Based Nutrition ” Julieanna Hever. This meal was filled with my favorite wheat meatballs. As I said I always wanted to eat it this way. I have never eaten them in any reastaurant, at my friends or mine house. This is why I decided to make it by myself. To be honest it took me some time to make a decision which grain or groat I will use. Because the best burgers which I have done are made of wheat, this is why i choose it. Personally I just adore its texture after baking. It is super thick and sticky, almost like a minced meat. After tossing baked balls on pan with pasta, I could not wait to eat it in few moments. As always I could not make good photos, because I was so hungry. It looked really appetizingly.

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Ingredients:

( 4 small portions or 2 big )

 

200 gram whole wheat spaghetti

 

meatballs:

( 12 meatballs )

 

made from the best wheat burgers mass

 

tomato sauce:

 

4 tsp water

2 carrots

1 onion

4 garlic cloves

1 / 4 aubergine

1 cup tomato passata

2 big tomatoes, blanched, peeled

2 tbsp soy sauce

2 tbsp yeast flakes

2 tsp basil

1 tsp oregano

1 / 2 tsp thyme

pepper

 

vegan Parmesan cheese:

 

1 / 2 cup yeast flakes

1 / 2 cup almonds

2 tbsp sesame

1 flat tsp sea salt

 

Preparation:

 

vegan Parmesan cheese:

1. Combine all ingredients for vegan Parmesan cheese in dry blender container and blend 1 minutes. Transfer to jar.

 

meatballs:

1. Form burger mass form balls. Place them on lined with baking pepper tray. Bake 15 minutes in previously heated oven on 180*C. Ready meatballs remove from the oven and place on the place. Set aside.

 

tomato sauce:

1. Peel garlic, carrot and onion. Chop it and aubergine. On pan pour 4 tbsp water, add onion, garlic, carrot and aubergine. Fry till onion is glazed.

2. Add tomato passata, yeast flakes, soy sauce and chopped tomato. Spice it with spices ( basil, oregano, thyme and pepper ). Simmer covered 30 minutes. Than add meatballs and simmer another 5 – 10 minutes. In the and add boiled al dente spaghetti and simmer for another 1 minutes.

serve sprinkled with vegan Parmesan cheese.

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