The meatballs are made using homemade tempeh and served with homegrown basil ❤️❤️❤️❤️
And if you’d like to, you can subs the spaghetti with zucchini! – we did harvest some zucchinis but I used them for other cooking/baking ?
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2021/07/download-66-2.jpg?resize=1024%2C1024&ssl=1)
Cooked spaghetti for 4 servings
Meatballs:
1 block of tempeh, steam for half hour, mash either in food processor or mortar and pestle
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2021/07/download-65.jpg?resize=640%2C640&ssl=1)
In food processor or mortar and pestle, turn into paste:
1/2 c walnut
Chopped of half small onion
2 garlic, chopped
1 tbsp nutritional yeast
1-2 tbsp water
1-2 tbsp olive oil
1 tbsp tomato paste
1 tsp parsley flakes
1/2 tsp vegan Worcestershire sauce
1 tsp soy sauce
1/4 tsp each dried oregano, basil, thyme
Mix mashed Tempe and ??
Season with salt and freshly cracked black pepper to taste, plus 1/2 – 1 tsp Hungarian Vegeta powder
Shape into balls, coat balls in extra olive oil and place balls on baking sheet that’s lined with foil and greased with more olive oil
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2021/07/download-64-1.jpg?resize=1024%2C1024&ssl=1)
Bake balls in preheated 350 F for half hour
![](https://i0.wp.com/www.indorecipe.com/wp-content/uploads/2021/07/download-60.jpg?resize=1024%2C1024&ssl=1)
Pasta Sauce:
Process 15-20 grape tomatoes, wash and drain, with 2 cloves garlic and half small onion into smooth mixture
Heat 1-2 tbsp oil and cook tomatoes mixture
Stir in 1 can tomato paste
Add in 1/4 c water
Season with a little salt and mixed herbs
Cook until bubbly
Serve spaghetti with meatballs, vegan parmesan cheese and fresh basil leaves
Vegan Parmesan Cheese:
1/3 c raw cashew
1 tbsp nutritional yeast
Garlic powder and salt to taste
Process into fine powder
Enjoy!
Spaghetti Meatballs
Ingredients
- Cooked spaghetti for 4 servings
- 1 block of tempeh steam for half hour, mash either in food processor or mortar and pestle
Spice Paste (In food processor or mortar and pestle, turn into paste)
- 1/2 c walnut
- Chopped of half small onion
- 2 garlic chopped
- 1 tbsp nutritional yeast
- 1-2 tbsp water
- 1-2 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp parsley flakes
- 1/2 tsp vegan Worcestershire sauce
- 1 tsp soy sauce
- 1/4 tsp each dried oregano basil, thyme
Pasta Sauce
- 15-20 grape tomatoes wash and drain
- 2 cloves garlic
- 1-2 tbsp oil
- 1 can tomato paste
- 1/4 c water
- salt
- Mixed herbs
Vegan Parmesan
- 1/3 c raw cashew
- 1 tbsp nutritional yeast
- Garlic powder and salt to taste
Instructions
Meatballs
- Mix mashed Tempe and spice paste
- Season with salt and freshly cracked black pepper to taste, plus 1/2 – 1 tsp Hungarian Vegeta powder
- Shape into balls, coat balls in extra olive oil and place balls on baking sheet that’s lined with foil and greased with more olive oil
- Bake balls in preheated 350 F for half hour
Sauce
- Process 15-20 grape tomatoes, wash and drain, with 2 cloves garlic and half small onion into smooth mixture
- Heat 1-2 tbsp oil and cook tomatoes mixture
- Stir in 1 can tomato paste
- Add in 1/4 c water
- Season with a little salt and mixed herbs
- Cook until bubbly
Parmesan
- Process into fine powder
- Serve spaghetti with meatballs, vegan parmesan cheese and fresh basil leaves