Spaghetti and Beanballs

A vegan twist on a classic spaghetti and meatballs dish, these beanballs are hearty, flavorful, and satisfying. Theyre made with cannellini beans, brown rice, and a variety of seasonings, then baked until golden brown. Serve them over spaghetti with marinara sauce for a delicious and comforting meal.

Ingredients:

• 1 can cannellini beans, drained and rinsed
• 1 cup cooked brown rice
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon soy sauce
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup tomato sauce
• 8 ounces spaghetti
• 2 cups marinara sauce
• Fresh basil leaves, for garnish optional

Instructions:

Before you start cooking, heat the oven to 375F 190C

Put the breadcrumbs, nutritional yeast, onion, garlic, soy sauce, dried basil, dried oregano, salt, and black pepper in a food processor

Add the cooked brown rice and pulse until everything is well mixed

Pulse until everything is well mixed but still has some chunks

Put the balls, which should be about an inch across, on a baking sheet that has been lined with parchment paper

They should be baked for 25 to 30 minutes, or until they are firm and golden brown

Follow the directions on the package to cook the spaghetti while the beanballs are baking

Remove the water and set it aside

While the sauce is still warm, heat it in a saucepan over medium-low heat

Spread the cooked spaghetti out on plates, add the marinara sauce, and then place the beanballs on top

If you want, you can add fresh basil leaves as a garnish

Enjoy while hot