spaghetti and beet balls 2

spaghetti with tomato sauce and vegan beet meatballs

Spaghetti with Tomato Sauce and Vegan Beet Meatballs a comforting twist on the beautiful familiar classic. Beets, black beans, walnuts, and basil make these plant-based meatballs scrumptious and so satisfying. Top with an easy tomato sauce for a meal the whole family and at the utmost kids will love.

This small beetballs the fact that it is vegan and gluten-free takes it to a whole new level of goodness. The best thing about these Vegan Beetballs is that they are completely bursting with flavor. Toasted walnuts give richness, fresh basil enlivens and black beans give depth Additionally, these Beetballs are jam-packed with nutrients, plant protein, and they are gluten-free! Beets are high in phytonutrients making them rich in antioxidants.
Beets work so well here giving succulent earthy flavor and gorgeous color! wonderfull and healthy a tasteful meal… Tomato sauce consists of classic ingredients providing just the right balance- little tang, a bit of spice, and lots of savory flavor creating a perfect complement to the beet-balls. With minimal effort, the sauce comes together quickly.

beet balls
Vegan Beet Meatballs / blended

Vegan meatballs are baked in the oven while you prepare the tomato sauce.  Serve over pasta or in a roll (they make a delicious meatball sandwich), or for a lighter version try them with zucchini noodles.  Both the sauce and beetballs can be prepared ahead of time and they are frozen in the freezer, taken out and fried when needed.  

beet balls 2
Vegan Beet Meatballs / rounded up

While walnuts are toasting and cooling, chop onions, garlic, beets and carrots. Pulse walnuts and basil together.  Set aside once the texture is like coarse sand. Next pulse everything but the beans. Pulsing can be ingredients in separate sessions helps to achieve a meatier texture to the finished beet-ball. We use psyllium fiber for a binder. It has a very neutral flavor and it also adds nutrition. Add vegan Worcestershire for a great flavor booster (optional).

beet baals 3
Vegan Beet Meatballs / baked

Here is the texture we are going for.  Pulse a few times, stopping to check consistency and to scrap down the sides if needed.  Add beans and pulse a few more times.  It is ok if beans are not completely broken down. Add nuts back in.  Pulse 2-3 times until just mixed. At this point, you can refrigerate the mixture for up to a day. Scoop balls onto a parchment-lined tray.  A cookie scooper is helpful here.  The mixture is quite moist. Baking for 40 minutes at 335 allows time for the beet-balls to firm up and cook through.  Let them cool on the tray as they will firm up more.

With the Beetballs in the oven, start on the sauce. Sauce it begins with olive oil, garlic and red pepper flakes. Whole tomatoes are preferred here as they break down beautifully, give vibrant flavor and perfect texure for sauce. Simmer the sauce about 20 minutes and it’s ready!

tomato sauce

Toast up ground walnuts, hempseeds, and nutritional yeast for a quick vegan cheesy topping for your spaghetti and vegan meatballs! Toss the sauce with cooked spaghetti, zucchini noodles or even spaghetti quash. Top with the Beetballs and “Cheezy” Sprinkles.

Spaghetti with Tomato Sauce and Vegan Beet Meatballs Ingredients

  • 16 ounces dry spaghetti, or linguini

Vegan Beet Meetballs ( 24 balls)

  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 1 large garlic cloves, minced
  • 1 medium beet, chopped in roughly 1/2 inch chunks (5oz or roughly 1 cup full)
  • 1 medium carrot, chopped in roughly 1/2 inch chunks ( 2 1/2 oz or roughly ½ cup)
  • 1 teaspoon dried oregano
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 tablespoon vegan Worcestershire
  • 1/8 cup nutritional yeast
  • 1 teaspoon ground psyllium or ground flax
  • 1 cup or 3 oz walnuts, toasted
  • 1 cup or 1 oz fresh basil leaves
  • 15 oz can of black beans, drained

Tomato Sauce (3 1/2 cups) 

  • 2 tablespoons olive oil
  • 2 cloves garlic, 1 tablespoons minced
  • 1/8 –1/4 teaspoon red pepper flakes
  • 28 oz can whole tomatoes and juices
  • 1 teaspoon oregano
  • 1/2 teaspoon sea salt
  • a small handful of fresh basil leaves torn

Vegan Cheesy Sprinkle 

  • 1/2 cup walnuts
  • 1/4 cup hemp seed
  • 1/4 cup nutritional yeast
  • 1/4 teaspoon sea salt, adjust to taste
spaghetti and beet balls 2

Spaghetti with Tomato Sauce and Vegan Beet Meatballs Instructions

Vegan Beet Meetballs ( 24 balls)

  • Heat oven to 335.
  • oast raw walnuts for 10 minutes.  Set aside to cool.
  • In a pan over medium heat, saute’ onion and garlic for about 10 minutes, until soft and lightly caramelized.  Let cool a few minutes.
  • In food processor, add cooled walnuts and basil leaves.  Gently pulse, until the texture resembles coarse sand.  Remove walnut mix from the processor and set aside.
  • In the same food processor add the cooled caramelized onion/garlic mixture, raw beet chunks, raw carrot chunks, oregano, salt, pepper, tomato paste, Worcestershire(optional), nutritional yeast and psyllium, pulse until mixture is just finely chopped- allowing for a bit of texture.
  • Add black beans to the beet mix. Mixed 3-4 times.
  • Then add the walnuts. Pulse mix a time or two. Just enough to incorporate everything. The mixture will be quite moist. Refrigerating for 30 minutes can help firm them up but is not necessary.
  • Scoop onto a baking tray.  Bake 40 minutes at 335.  Remove from oven and allow to cool on the pan.  
  • Set pasta -to package directions-to boil, cook according .

Tomato Sauce (3 1/2 cups) 

  • Add olive oil to a saucepan over medium heat. Throw in minced garlic and red pepper flakes, stirring until lightly toasted, about 4-5 minutes.
  • Add tomatoes, smashing in with a fork to break them up. Add oregano and salt.
  • The sauce will thicken as it cooks. Keep at a low simmer for 20 minutes, stirring and mashing the tomatoes every 4 minutes or so.
  • Add fresh basil leaves a few minutes before removing from heat.  

Vegan Cheesy Sprinkle 

  • In food processor pulse together walnuts, hemp seeds, nutritional yeast and salt.
  • Toast in a skillet over medium-low heat.
  • Stir constantly for about 5 minutes or until you start to smell the toasty. This sprinkle will keep for a few weeks. You can store excess Vegan Cheese Spread in an airtight jar for 3 weeks.
spaghetti an beet balls

  • Toss the cooked pasta with the tomato sauce, top with a few beetballs and sprinkle with “vegan cheesy sprinkle”.
  • Spaghetti with Tomato Sauce and Vegan Beet Meatballs are ready…

Notes

  • Salt for the beet balls will depend on the salt content of the black beans.  Adjust accordingly.
  • Psyllium husk works as a binder and is very mild in flavor.  Ground flax seeds can be substituted.  The beet balls will work without this addition.  They will just be softer in texture.  
  • Both the sauce and beetballs can be prepared ahead of time and they are frozen in the freezer, taken out and fried when needed.  ( raw – cooked after removing from freezer)
  • Vegan Cheese Spread is will keep for a few weeks. You can store excess Vegan Cheese Spread in an airtight jar for 3 weeks.

You can browse for other pasta recipes.

spaghetti with tomato sauce and vegan beet meatballs

Recipe by CuhabegCourse: PastaCuisine: ItalianDifficulty: Intermediate
Servings

4

servings
Prep time

25

minutes
Cooking time

45

minutes
Calories

670

kcal
Total time

1

hour 

10

minutes

Spaghetti with Tomato Sauce and Vegan Beet Meatballs a comforting twist on the beautiful familiar classic. Beets, black beans, walnuts, and basil make these plant-based meatballs scrumptious and so satisfying. Top with an easy tomato sauce for a meal the whole family and at the utmost kids will love.

Ingredients

  • 16 ounces dry spaghetti, or linguini

  • Vegan Beet Meetballs ( 24 balls)
  • 3 tablespoons olive oil

  • 1 yellow onion, diced

  • 1 large garlic cloves, minced

  • 1 medium beet, chopped in roughly 1/2 inch chunks (5oz or roughly 1 cup full)

  • 1 medium carrot, chopped in roughly 1/2 inch chunks ( 2 1/2 oz or roughly ½ cup)

  • 1 teaspoon dried oregano

  • 1 teaspoon sea salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon tomato paste

  • 1 tablespoon vegan Worcestershire

  • 1/8 cup nutritional yeast

  • 1 teaspoon ground psyllium or ground flax

  • 1 cup or 3 oz walnuts, toasted

  • 1 cup or 1 oz fresh basil leaves

  • 15 oz can of black beans, drained

  • Tomato Sauce (3 1/2 cups)
  • 2 tablespoons olive oil

  • 2 cloves garlic, 1 tablespoons minced

  • 1/8 –1/4 teaspoon red pepper flakes

  • 28 oz can whole tomatoes and juices

  • 1 teaspoon oregano

  • 1/2 teaspoon sea salt

  • a small handful of fresh basil leaves torn

  • Vegan Cheesy Sprinkle
  • 1/2 cup walnuts

  • 1/4 cup hemp seed

  • 1/4 cup nutritional yeast

  • 1/4 teaspoon sea salt, adjust to taste

Directions

  • Vegan Beet Meetballs ( 24 balls)
  • Heat oven to 335.
  • oast raw walnuts for 10 minutes. Set aside to cool.
  • In a pan over medium heat, saute’ onion and garlic for about 10 minutes, until soft and lightly caramelized. Let cool a few minutes.
  • In food processor, add cooled walnuts and basil leaves. Gently pulse, until the texture resembles coarse sand. Remove walnut mix from the processor and set aside.
  • In the same food processor add the cooled caramelized onion/garlic mixture, raw beet chunks, raw carrot chunks, oregano, salt, pepper, tomato paste, Worcestershire(optional), nutritional yeast and psyllium, pulse until mixture is just finely chopped- allowing for a bit of texture.
  • Add black beans to the beet mix. Mixed 3-4 times.
  • Then add the walnuts. Pulse mix a time or two. Just enough to incorporate everything. The mixture will be quite moist. Refrigerating for 30 minutes can help firm them up but is not necessary.
  • Scoop onto a baking tray. Bake 40 minutes at 335. Remove from oven and allow to cool on the pan.
  • Set pasta -to package directions-to boil, cook according .
  • Tomato Sauce (3 1/2 cups)
  • Add olive oil to a saucepan over medium heat. Throw in minced garlic and red pepper flakes, stirring until lightly toasted, about 4-5 minutes.
  • Add tomatoes, smashing in with a fork to break them up. Add oregano and salt.
  • The sauce will thicken as it cooks. Keep at a low simmer for 20 minutes, stirring and mashing the tomatoes every 4 minutes or so.
  • Add fresh basil leaves a few minutes before removing from heat.
  • Vegan Cheesy Sprinkle
  • In food processor pulse together walnuts, hemp seeds, nutritional yeast and salt.
  • Toast in a skillet over medium-low heat.
  • Stir constantly for about 5 minutes or until you start to smell the toasty. This sprinkle will keep for a few weeks. You can store excess Vegan Cheese Spread in an airtight jar for 3 weeks.
  • Serve
  • Toss the cooked pasta with the tomato sauce, top with a few beetballs and sprinkle with “vegan cheesy sprinkle”.
  • Spaghetti with Tomato Sauce and Vegan Beet Meatballs are ready…

Notes

  • Salt for the beet balls will depend on the salt content of the black beans.  Adjust accordingly.
  • Psyllium husk works as a binder and is very mild in flavor.  Ground flax seeds can be substituted.  The beet balls will work without this addition.  They will just be softer in texture.  
  • Both the sauce and beetballs can be prepared ahead of time and they are frozen in the freezer, taken out and fried when needed.  ( raw – cooked after removing from freezer)
  • Vegan Cheese Spread is will keep for a few weeks. You can store excess Vegan Cheese Spread in an airtight jar for 3 weeks.

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