Growing up, I always used to look forward to and meatball night. My mom would made the sauce from scratch and slow cooked it all day, so when we got home after a long day of school we could look forward to a delicious homemade meal.
Spaghetti is one of those meals that’s tricky to do once you go vegan. The noodles and sauce are pretty easy to do, but when it comes to the sausage or meatballs things can get a little dicey. Tofurky makes some , but I usually prefer my spaghetti with just meatballs. Again, options were limited early on and the best way to get decent tasting meatballs was by coming up with concoctions of other existing faux meats.
So I was excited when I saw the for the first time. Gardein products can be tough to find sometimes (at least here in SoCal), because while most stores carry their products, they often only have a small selection of Gardein’s full lineup. It was time to test out the new meatballs and see how well they tasted, so the first trial run was just a quick one – no slow cooking, just heating up the noodles and sauce, and then adding some of the cooked meatballs. While it wasn’t quite what I had growing up, it wasn’t bad! It needed some more spices though, so I decided to do it right and make a (mostly) proper batch. Here’s the recipe:
- 32oz can of
- 1 chopped
- 4 cloves of minced
Add the onion, garlic and meatballs into a and cook them until the meatballs are brown. Add the spaghetti sauce and season with salt and pepper (and any other spices you like). Simmer for about an hour while occasionally stirring to avoid burning the sauce. Start boiling the noodles once the sauce is almost done and you’re good to go.
Feel free of course to change up any of the ingredients as you see fit, or add in some of your own (like sausages). Enjoy!
You can find in most stores, or get them directly from