Ingredients

The following ingredients have 16 Servings
  • 8 ounces roasted cauliflower (1 cup (instructions below))
  • 1 cup cooked quinoa ((137g))
  • 2 Bob's Red Mill Egg Replacers OR flax eggs
  • ½ cup red onion ( finely diced (114g))
  • ½ teaspoon ground black pepper
  • ¾ teaspoon sea salt
  • 3 cloves garlic (minced)
  • 1 ½ tablespoons coconut oil
  • 1 cup breadcrumbs
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley (chopped or 1 ½ teaspoons dried)
  • 2 tablespoons fresh basil (chopped or 1.5 teaspoons dried)
  • 48 ounces marinara sauce ((I used 2 24-ounce jars))
  • 8 ounces uncooked spaghetti pasta (250g or ½ lb(or your favourite long pasta))
  • vegan parmesan shredded on top

Instruction

  • Cook pasta according to package directions in a well salted pot of water. Set aside.
  • Preheat oven to 450°F/230°C. Cut the cauliflower's stem off, and cut into even-sized florets. Drizzle the cauliflower with maybe a teaspoon of oil. Roast the cauliflower for 15-20 minutes in the oven. Remove and allow to cool for a few minutes.
  • In a food processor, add the cauliflower and pulse it until it's completely riced. Remove from the food processor. You only need 1 cup of this for this recipe and 8 ounces should make about 1 cup.
  • Add the 1 cup of riced cauliflower and all the other meatball ingredients EXCEPT the coconut oil. You can pulse them or mix them together until they form into a tight ball, combining everything. You want to ensure they are so mixed together that you're not seeing individual cauliflower or quinoa florets, it's all one big mixture. That's how you'll ensure the meatballs will hold together!
  • Heat the coconut oil in a pan over medium high heat. While it's heating, use a tablespoon measurer to form one raw meatball and shape into a ball with your fingers. You can place them on a plate while the oil heats.
  • Add one meatball to test the oil. Cook on one side for about 1-2 minutes, turning on all sides onto fully cooked inside and out, about 4 minutes. You can add as many meatballs as can fit in the pan without overcrowding it, cooking them all for about 4-5 minutes turning on each side, to cook them through.
  • Lower/turn the heat off. When the heat has cooled down, add in the tomato sauce. You want to do this because if the pan is too hot, the sauce will spew and the heat can be dangerous while so hot. Coat the meatballs in the sauce and then remove the pan from the stove.
  • You can add in all the spaghetti to combine so they are also fully sauced, or just add a dollop of sauce into each spaghetti serving if you aren't serving it all at once, then add the meatballs you want on top of the spaghetti. It's up to you how to want to serve it basically!
  • Enjoy!