This recipe is pretty much swimming around in my head, but I'll try to get the right measurements.
Start with a box or organic spaghetti from Whole Foods. Put it in boiling water with salt and olive oil. Make al dente.
Saute the following items:
- 1 package mushrooms (white button or baby bella)
- 1 bunch fresh spinach
- grape tomatoes cut in half
Preheat oven to 350 F.
For the meatless meatballs, you will need:
- 2 cups texturized vegetable protein (TVP)
- 2 cups piping hot water
- 1 cup bread crumbs
- 2 eggs
- 1 onion, medium sized, diced small
- 2 cloves garlic, smooshed
- 2 tsp black pepper
- 2 tsp salt
- 2 tsp italian seasoning
- 4 Tbsp nutritional yeast
First, pour the water into the TVP and let it stand for 5-10 minutes. You can put a cover on it. Saute the onions with the garlic in a pan. Add the bread crumbs to the TVP, along with pepper, salt, italian seasoning, and nutritional yeast. Then add the onions and garlic and eggs. Mix well. Now comes the tedious part. Drizzle some olive oil on a baking pan. Make little 1" to 1 1/2" balls and put them on the pan. Drizzle them with olive oil, but not too much. You can also sprinkle them with paprika or cayenne pepper for some kick. Bake for 25 minutes.
You might want to consider using pasta sauce with this recipe, but I like it without.
