A deliciously vibrant twist on a classic comfort dish. These plant-based beetballs combine beets, black beans, walnuts, and fresh basil to create a flavorful, hearty, and satisfying meal that everyone will love.
Vegan Spaghetti and Beetballs
A deliciously vibrant twist on a classic comfort dish. These plant-based beetballs combine beets, black beans, walnuts, and fresh basil to create a flavorful, hearty, and satisfying meal that everyone will love.
Ingredients
- 1 Gwillimdale Beet chopped in 1/2" chunks
- 1 Gwillimdale Carrot chopped in 1/2" chunks
- 1 Gwillimdale Yellow Onion diced
- 1 cup Walnuts
- 1 cup Fresh Basil
- 1/8 cup Nutritional Yeast
- 15 oz Black Beans drained
- 2 tbsp Olive Oil
- 1 tbsp Worcestershire Sauce
- 1 tbsp Tomato Paste
- 1 tsp Dried Oregano
- 1 tsp Sea Salt
- 1/4 tsp Black Pepper
- 1 tsp Ground Psyllium
- 2 Garlic Cloves
Tomato Sauce
- 3 tbsp Olive Oil
- 1 tsp Oregano
- 1/2 tsp Sea Salt
- 1/4 tsp Red Pepper Flakes
- 28 oz Whole Tomatoes and juices
- 3 Cloves of Garlic
- Fresh Basil Leaves
Instructions
- Heat oven to 335 degrees. Toast raw walnuts for 10 minutes. Set aside to cool.
- In a pan over medium heat, saute’ onion and garlic for about 10 minutes, until soft and lightly caramelized. Let cool a few minutes.
- In food processor, add cooled walnuts and basil leaves. Gently pulse, until the texture resembles coarse sand. Remove walnut mix from the processor and set aside.
- In the same food processor add the cooled caramelized onion/garlic mixture, raw beet chunks, raw carrot chunks, oregano, salt, pepper, tomato paste, Worcestershire, nutritional yeast and psyllium, pulse until mixture is just finely chopped- allowing for a bit of texture.
- Add black beans to the beet mix. Pulse 3-4 times.
- Then add the walnuts. Pulse a time or two. Just enough to incorporate everything. The mixture will be quite moist. Refrigerating for 30 minutes can help firm them up but is not necessary.
- Scoop onto a baking tray. Bake 40 minutes at 335. Remove from oven and allow to cool on the pan.
- Set pasta to boil, cook according to package directions.
Make the Tomato Sauce
- Add olive oil to a saucepan over medium heat. Throw in minced garlic and red pepper flakes, stirring until lightly toasted, about 3-5 minutes.
- Add tomatoes, smashing in with a fork to break them up. Add oregano and salt.
- Keep at a low simmer for 20 minutes, stirring and mashing the tomatoes every 4 minutes or so. The sauce will thicken as it cooks.
- Add fresh basil leaves a few minutes before removing from heat.
