This is not a from scratch kinda recipe. This is a make dinner in under 30 minutes kinda deal.
It’s totally vegan and totally yummy. This has been tested on by my step-dad who is not keen to anything that is vegan, and he loves it.
Easy Vegan Spaghetti & “Meatballs”
Loaf of French Baguette Bread from Bakery (Make sure it’s vegan 🙂 No eggs or milk)
Vegan Butter (Earth Balance Soy-Free)
1lb Spaghetti Noodles (1 package. We buy Organic Barilla brand. But, any will do!)
0.8 oz Bella Mushrooms washed and sliced
4 oz of Spinach
1 Package (12.7 oz) of Gardein’s Classic Meatballs
1 Jar (24oz) of Marina Pasta Sauce (We get Newman’s Own Fire Roasted Tomato and Garlic)
0.5 tablespoon Garlic Salt
0.5 tablespoon of Pepper
1 tablespoon Olive Oil
Cut Baguette in half and then into 3-4 inch sections. Place slices facing up on tin foil cooking sheet. Spread on Vegan Butter on and sprinkle on garlic salt.
Cook at 350 for 5 minutes. KEEP an eye! This can burn very easily. So just watch it. (We find it easier to cook in a toaster oven so we can watch it closely)
Boil water & cook noodles per package instructions. After noodles are cooked add pasta sauce. Set aside.
In a steamer set over boiling water, steam “meatballs” for 8-12 mins or until done.
In a pan. Add olive oil and warm. Cook Mushrooms on a high heat for 5-7 minutes or until brown remove and set aside. In same pan you can cook the spinach on low heat. You may have to add a touch more olive oil. (Be sure not to over cook the spinach.)
When meatballs, mushrooms and spinach is done, add them to your noodles and sauce. Mix well and enjoy!
Makes about 6 servings