Spaghetti & Beanballs that are fully plant-based, rich in protein, and easy to make! This recipe is delicious year round. Made with light red kidney beans and vital wheat gluten.

Ingredients

Spaghetti & Beanballs

Spaghetti

• 4 cups marinara sauce
• 1/2 pound whole wheat spaghetti, or gluten-free

Red beanballs

• 20 oz can (3 cups) light red kidney beans, drained & rinsed
• 2 Tbs soy sauce
• 2 Tbs tomato paste
• 2 Tbs olive oil
• 2 cloves garlic, minced
• 1/4 tsp grated lemon zest
• 1/4 cup vital wheat gluten
• 1/2 tsp dried oregano
• 1/4 tsp dried thyme 

Marinara 

• 1 Tbs olive oil
• 1/2 yellow onion finely diced
• 4 garlic cloves minced
• 28 oz. Can tomato puree
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 1 tsp salt
• 1/2 tsp black pepper

Directions

In a large saucepan, set heat to medium. Add the olive oil and then sweat the onion in the pot for about 15 minutes on low heat, covered. Uncover and cook for 15 more minutes at a higher heat, until the onions are browned and caramelized. Then, add the garlic and sauté for one more minutes. Add the remaining ingredients, cover, and raise the heat to bring to a simmer. Simmer for about 15 minutes, stirring occasionally. Taste and adjust seasoning as desired. 

Cook the pasta in salted water.

Preheat the oven to 375ºF and prepare a large baking tray by lightly spraying with cooking oil. 

To make the beanballs, mash the kidney beans in a large bowl using a fork or potato masher. The beans should still be recognizably beans, not a pure paste. Add the soy sauce, tomato paste, olive oil, garlic, lemon zest, bread crumbs, wheat gluten, and herbs. 

Use a fork to mix everything together, and then knead by hand for a few minutes to combine everything well. 

Roll the bean mixture into walnut-sized balls (yield 12-15). Place the balls on the baking sheet, drizzle with a little more oil to coat. Bake for 15 minutes until lightly browned on the bottom. Flip and bake for 10 more minutes. Remove from the oven and pour about 1/3 cup of marinara sauce onto them, flipping to coat evenly. Bake for 5 more minutes. 

Pour the remaining marinara sauce onto the spaghetti. Serve with 3-4 beanballs. Garnish with basil or parmesan if desired. 

Roasted Broccoli Pesto Pasta with fresh homemade pesto that is easy to make. This pasta dish is perfect for summertime. This is also very easy to make allergen-friendly.

Ingredients

Serves: 4-5 Time: 45 minutes

Roasted Broccoli Pesto Pasta

• 2 cups broccoli, chopped into florets
• 1/2 yellow onion, sliced
• 1 small bell pepper, sliced
• 1 box pasta of your choosing, gluten free or non
• Olive oil
• Salt to taste
• Black Pepper to taste
• 1/2 tsp Italian seasoning
• (Optional) 1/4 cup heavy cream or non-dairy milk
• 1/2 tsp red pepper flakes (optional)
• Parmesan (for garnish)

Pesto

• 2 cups fresh basil, stems removed
• 1/2 cup pine nuts or sliced almonds
• 2 garlic cloves, peeled and crushed
• 1/4 tsp salt
• 1/4 cup olive oil
• 2 Tbs lemon juice
• 1/4 cup parmesan (vegan or dairy)

Directions

1. Make the pesto by mixing all of the ingredients in a food processor. Blend until smooth.
2. Preheat the oven to 350ºF. Chop the broccoli, toss lightly in olive oil and season lightly with salt and black pepper. Place on a roasting tray and bake in the oven for 20-30 minutes or until lightly crisp.
3. Cook the pasta according to its packaging.
4. Sauté the chopped onion and pepper in olive oil on a large skillet on medium heat. Cook until tender, about 5-7 minutes. Season with a dash of salt and black pepper and Italian seasoning.
5. Once the broccoli is roasted and the veggies are sautéed, add about 1/3 of your pesto to the pan. You may choose to make the pesto more sauce-y by adding the cream or non-dairy milk. Reduce heat to low. Add in the cooked pasta, stir until all of the ingredients are incorporated.
6. Garnish with extra parmesan and red pepper flakes. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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