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Vegetarian Spaghetti and Meatballs

Ingredients

  • 8 oz. tempeh
  • ¼ cup milk
  • cup bread crumbs I used panko
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons parsley
  • 2 tablespoons chopped onion
  • 2 cloves of garlic
  • 1 large jar of your favorite tomato sauce or make your own
  • salt + pepper
  • 16 oz. uncooked spaghetti noodles

Instructions

  • In a bowl, stir together the milk and bread crumbs. This is sort of a breakfast cereal moment.
  • Use a grater to shred the tempeh so it resembles the texture of ground meat. To the bread crumb bowl, add the tempeh, egg, grated Parmesan cheese, chopped parsley, chopped onion and the minced garlic. Season with a little salt and pepper.
  • Use your clean hands to roll the batter into small balls. (Insert more giggles.) If you aren't using them all at once, you can place them in a zip lock bag and freeze them.
  • Get your pasta cooking in some boiling, salted water. While that cooks, cook the meatballs in the tomato sauce for 10-12 minutes until everything is hot. They don't need to cook for very long. You're mostly just making sure the raw egg in the batter cooks and the cheese begins to melt.
  • Once the pasta is ready, drain, and serve the meatballs and sauce on top. Garnish with a little more chopped parsley and Parmesan cheese.