Sunday Spaghetti and Meat-less Balls My Rachael Ray Challenge Day 105

Sunday Spaghetti and Meat-less Balls
My Rachael Ray Challenge Day 105

Eat Heal Glow!

Ingredients for the Meat-less Balls:
2 slices peasant bread without crusts
1 cup pecans
1 medium sweet onion
1 no-chicken bullion
2 tablespoons hemp-seeds
½ cup nutritional yeast
a few drops of liquid smoke
1 teaspoon McCormick Hamburger seasoning
2 tablespoons ground flax-seed mixed with ¼ cup or sherry
1 cup of cooked quinoa
3 tablespoons coconut flour or vital wheat gluten
¼ cup of chopped parsley
1 cup of chopped mushrooms
1 teaspoon crushed red chili flakes
1 teaspoon crushed fennel seed
2 teaspoons ground sage
2 garlic cloves, grated
1 teaspoon onion powder
2 tablespoons EVOO

Mix all ingredients in the food processor until ground into a meat-like texture. Refrigerate for an hour until chilled enough to form into balls. Pan fry in olive oil or coconut oil.

For the Sauce:
1 tablespoon olive oil
2 tablespoons vegan butter
1 onion, chopped
2 cloves garlic, finely chopped
1 cup dry white wine
1 cup chicken-less stock
3 28-ounce cans San Marzano tomatoes
10-12 basil leaves, torn
¼ cup nutritional yeast

Add the olive oil to a large Dutch oven over medium heat, add vegan butter and melt. Add onions, garlic and salt, and partially cover. Sweat until very tender, 20 minutes, stirring frequently, lover heat if onions brown. Add wine and reduce by half; add stock and tomatoes, and break up tomatoes a bit. Bring to a bubble and reduce heat and simmer. Add basil and nutritional yeast, cook gently 30 minutes to thicken then add meatballs and keep at low simmer while you cook pasta.

Bring a large pot of water to a boil for the pasta. Salt water and cook pasta to al dente. Add a mug of cooking water to the sauce before draining pasta. Toss pasta with butter and half the sauce. Serve in shallow bowls and top with more sauce and meatballs. Pass extra nutritional yeast at the table.