Spaghetti & Beetballs

As summer turns into fall, I start to crave comfort foods…chickpea noodle soup,vegetable stew, apple pie, peach crumble, pizza, spaghetti and well, beetballs. If you know someone who is trying to become vegan, but can’t give up their meatballs… whip these up for them! There are so many ways to turn your favourite comfort foods into a healthy, delicious, plant based meal!

Spaghetti & Beetballs

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Ingredients

Spaghetti:

  • Use your favourite spaghetti for this dish! We used brown rice pasta, but we also like to make noodles out of spaghetti squash 🙂

Beety Alfredo Sauce:

  • 1/3 Cup Coconut Mylk
  • 1 Tbsp Coconut Kefir
  • 3 Garlic Cloves
  • 1 Tbsp Yeast Flakes
  • 1/2 Tbsp Beet Crystals
  • 1 Tsp Pepper
  • 1 Tsp Pink Salt

 

Beetballs:

  • 2 Medium Sized Beets
  • 4 Tbsp Gluten Free Quick Cooking Oats
  • 1 Clove Garlic
  • 1/4 Yellow Onion
  • 1 Chia Egg
  • 1 Tbsp Tahini
  • 1 Tbsp Tomato Paste
  • 1/2 Tbsp All Purpose Seasoning
  • 1 Tsp Paprika
  • 1 Tsp Red Chilli Flakes
  • Salt and Pepper to taste

 

Directions

Spaghetti:

  • Prepare spaghetti
  • Drain in a colander once your spaghetti reaches it’s desired texture (we prefer al dente)
  • Rinse in cold water to prevent the pasta from sticking

Beety Alfredo Sauce:

  • Crush garlic
  • Transfer the pasta into a medium sized pan
  • Turn heat to low
  • Pour in coconut mylk, coconut kefir, garlic, yeast flakes, salt and pepper
  • Stir and let simmer for 1 minute
  • Stir in beet crystals
  • Cover and let simmer for two minutes
  • Remove from heat and serve with beetballs

Beetballs:

  • Prepare chia egg (Mix 1 Tbsp of Chia with 2 1/2 Tbsp of Water and let sit for 2 minutes or until it becomes a gel like consistency)
  • Rinse & scrub beets
  • Crush garlic
  • Finely chop onions
  • Grate beets
  • Transfer beets into a small mixing bowl
  • Add in chia egg and gluten free oats
  • Mix with hands
  • Add in tomato paste, tahini, garlic, onion, and seasoning
  • Mix with hands
  • Form into balls using a tbsp

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