Type what you have

Ingredients

• ✓ vegan bread crumb
• spinach
• water
• beyond beef plant-based ground
• nutritional yeast
• tomato paste
• garlic
• oregano
• basil
• onion powder
• salt
• black pepper
• olive oil

Instructions

1. 1 Combine frozen spinach and water in a 1-quart microwave-safe casserole dish. Cover and microwave on high for 5 minutes, stirring halfway through the cooking time. Break up any clumps with a fork and cook for 1 more minute. Transfer to a colander to drain. When cool enough to handle, squeeze small handfuls of spinach to release remaining water and place spinach in a large mixing bowl.
2. 2 Add Beyond Beef, nutritional yeast, bread crumbs, tomato paste, minced garlic, oregano, basil, onion powder, salt, and pepper to the spinach. Mix with your hands until all ingredients are thoroughly combined. Roll into 1 1/4-inch diameter meatballs.
3. 3 Preheat oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper.
4. 4 Heat 1 tablespoon olive oil over medium heat in a large Dutch oven. Working in batches, add about 12 meatballs and cook, turning often and being careful not to burn, until browned on all sides, about 5 to 7 minutes. Transfer meatballs to the prepared baking sheet, and repeat with remaining batches.
5. 5 Bake in the preheated oven until heated through, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By jaybu

Ingredients

• ✓ vegan bread crumb
• tomato
• olive oil
• onion
• garlic
• tomato sauce
• oregano
• salt
• black pepper
• meatless ground beef substitute
• parsley flakes
• garlic powder
• onion powder
• spaghetti

Instructions

1. 1 Dice tomatoes and return them to the can with their juice.
2. 2 Heat 2 tablespoons olive oil in a saucepan over medium-high heat. Add onion and garlic to the hot oil and cook, stirring frequently, for 2 minutes. Stir in diced tomatoes and their juice, tomato sauce, oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Bring sauce to a simmer and reduce heat to low. Let simmer while preparing meatballs.
3. 3 Combine beef substitute with bread crumbs, parsley, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, garlic powder, and onion powder in a bowl; mix until ingredients are well combined. Roll the mixture into twelve 1 1/2-inch balls.
4. 4 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
5. 5 Meanwhile, heat remaining 2 tablespoons olive oil in a deep skillet or Dutch oven over medium-high heat. Add meatballs to the pan and saute, turning occasionally, until all sides are browned and a bit crisp, about 10 minutes total. Reduce heat to low.
6. 6 Pour simmering tomato sauce over the meatballs and mix. Simmer sauce with meatballs for an additional 10 minutes. Serve meatballs and sauce over spaghetti.

By fabeveryday