Ingredients
1 tbsp. canola oil
1/4 c. minced garlic
1 (29-oz.) can tomato puree
1 tsp. salt
1 tsp. freshly ground black pepper
1/2 c. fresh basil
12 oz. cremini mushrooms
1 lb. plant-based ground meat substitute
1 tbsp. chopped fresh basil
2 tsp. chopped fresh parley
1 tsp. minced garlic
1 tsp. coarse salt
1/2 tsp. freshly ground black pepper
1 lb. spaghetti
Basil, for garnish
Preparation
2. Make Vegan Meatballs: Preheat oven to 350°F. Wash mushrooms and pulse in a food processor until they are the same consistency as the plant-based meat substitute. In a large bowl combine meat substitute, mushrooms, basil, parsley, garlic, salt, and pepper. Scoop mixture into ¼ c. balls and place on baking sheet. Bake until the internal temperature is 150°F, 10 to 12 minutes. 3. Assemble Spaghetti: Cook spaghetti according to package directions and drain water. Plate spaghetti and top with sauce and meatballs. Garnish with basil.
