Vegan Meatballs & Spaghetti Squash
Recipe by Megan Horsley
Ingredients
13
Time
1h
Serves
3
You will love these protein-packed vegan meatballs for their meaty texture and their amazing health benefits! Tempeh which is fermented soybeans, is a cancer inhibiting food and a great source of probiotics for the microbiome. The fibre content also makes these meatballs a great heart supportive and gut health supportive dish.
Dinner
Vegan
Gluten-Free
Ingredients
1pack
Organic Tempeh
8oz
Cremini Mushrooms
1/4cup
Sundried Tomato
1/4cup
Kalamata Olives
1Tbsp
Ground Flax
2
Garlic Cloves
3/4tsp
Rosemary
1/4tsp
Basil
1/4tsp
Oregano
1/4tsp
Kosher Salt
1/4tsp
Black Pepper
2Tbsp
Extra-Virgin Olive Oil
1med
Spaghetti Squash
Instructions
1
PREHEAT: the oven to 375F and line a baking sheet with parchment paper.
2
MIX: all of the ingredients, except for olive oil, in a food processor until somewhat smooth but not completely blended.
3
SCOOP: using a tablespoon, scoop out the mixture and roll into a ball. Place on the baking sheet. On a separate sheet, place the squash halves skin side down.
4
BRUSH: the balls with the olive oil.
5
BAKE: the meatballs for 15 minutes, flip and bake for another 15 minutes or until golden. Bake the squash for 30-40 minutes until tender.
6
SHRED: the spaghetti squash when it’s cooked with a fork by gently pulling the spaghetti strands apart.
7
7. PLATE: the spaghetti squash with your favourite tomato sauce and pile the vegan meatballs on top.
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More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
