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Vegan Spaghetti and Meatballs

What you need: 

1/2 cup dried red kidney beans or 1 (14 ounce) can red kidney beans, rinsed and drained
2" piece kombu seaweed, optional
1 (14 1/2 ounce) can diced tomatoes, drained and liquid reserved
2 teaspoons + 2 teaspoons oregano, divided
2 teaspoons + 2 teaspoons thyme, divided
2 teaspoons sugar
sea salt, to taste
1 to 4 tablespoon(s) whole grain flour, as necessary
2 cloves garlic, minced
1 teaspoon olive oil
1/2 pound whole grain spaghetti noodles

What you do: 

1. If using dried beans, soak kidney beans in lots of water overnight, then drain. Add soaked beans to a pot and cover them by 2" with fresh water. Add kombu, but do not add any salt. Gently boil for 1 hour. (Adding a bit of kombu to the water while they cook will improve their digestibility.)
2. Preheat oven to 350 degrees F. In a bowl, mash cooked kidney beans. For meatballs, add 1 tablespoon tomato juice, 2 teaspoons oregano, 2 teaspoons thyme, sugar, and salt to mashed beans. Add flour as needed to bind them together. Form into small balls. Bake for 20 to 30 minutes.
3. For sauce, in a pan, saute the garlic in olive oil, then add the diced tomatoes, 2 tablespoons oregano, and 2 teaspoons thyme. Leave this to simmer.
4. For pasta, bring a pot of lightly salted water to a boil and add the noodles. They will take about 10 minutes to cook. Drain the noodles. Stir in a small amount of sauce with the noodles.
5. Serve with pasta more sauce and topped with 3 to 4 'meatballs'.
Source of recipe: To watch a free video of me making this vegan spaghetti and meatballs recipes, so that I can show you the exact techniques to make the perfect vegan meatballs go to www.healthyveganrecipes.net/video/vegan-spaghetti-recipe

Preparation Time: 
10 minutes, Cooking time: 40 minutes
Cooking Time: 
40 minutes
Servings: 
2
Recipe Category: 

SO HOW'D IT GO?

These turned out great! I used all purpose white flour and added some exra spice...italian seasoning,garlic powder, paprika,pepper, and some fresh chopped oregano. They were crispy and lightly browned on the outside and moist on the inside! This will be a new addition to my spaghetti dinners! Thanks

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I just tried the meatball part of this recipe.  Instead of tomato juice, I used pizza sauce. 
I didn't really like the texture at all, they crumbled, and it was just off.  The taste was all right. 
I hate to give a bad review, but I also hate having no ide what to expect of a recipe, but I won't be making them again/

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