Wednesday, April 18, 2012
Vegan Spaghetti & Meatballs
I made these a while back, but it's worth it to share.
I cheated and used Gimme Lean. Even though the sausage is pretty well seasoned on it's own, I added a lot of panko breadcrumbs, paprika, parsley and garlic to punch it up more. I rolled them into little balls and baked them with a little olive oil, turning them every so often until they got a nice brown to them. Next time I think I'd make them even smaller. The sauce is just Newman's Own Cabernet Marinara with cashew cheese, starchy pasta water and garlic added to it.