Vegan Spaghetti and Meatballs

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READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To use dried beans in this recipe, they must be fully cooked before you begin. You should soak kidney beans in lots of water overnight, then drain. Cover them by 2 inches with fresh water, do NOT add any salt, and gently boil them for 1 hour. Adding a bit of kombu (seaweed) to the water while they cook will improve their digestibility.
  • To use canned beans, look for one that doesn’t have any salt listed in the ingredients. Before using, rinse and drain the beans.
  • Mash the cooked kidney beans and season. Add flour as needed to bind them together. Form this into small balls, and bake at 350 degrees F for 20-30 minutes.
  • Saute the garlic in olive oil, then add the tomatoes and seasonings. Leave this to simmer.
  • Bring a pot of lightly salted water to a boil and add the noodles. They will take about 10 minutes to cook.
  • Drain the noodles, and stir in a small amount of tomato sauce with them. Serve with more sauce and topped with 3-4 'meatballs'.
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