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Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF
Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

Before you jump to Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be A Chore.

Healthy eating is nowadays a good deal more popular than in the past and rightfully so. There are a number of diseases linked with a poor diet and there is a cost to the overall economy as individuals suffer from diseases such as heart disease and high blood pressure. There are more and more campaigns to try to get people to adopt a healthier way of living and still it is also easier than ever to rely on fast, convenient food that is often bad for our health. It is likely that a lot of people feel it will take so much effort to eat a healthy diet or that they have to make a large scale change to the way they live. It is possible, however, to make some minor changes that can start to make a positive impact to our day-to-day eating habits.

You can obtain results without eliminating foods from your diet or make huge changes at once. Even more important than completely modifying your diet is just substituting healthy eating choices whenever you can. In time, you will probably find that you will eat more and more healthy food as your taste buds get accustomed to the change. Over time, your eating habits will change and your new eating habits will entirely replace the way you ate previously.

Hence, it should be fairly obvious that it’s easy to add healthy eating to your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to vickys vegan spaghetti and 'meatballs', gf df ef sf nf recipe. To cook vickys vegan spaghetti and 'meatballs', gf df ef sf nf you need 24 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to cook Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:
  1. You need Sauce
  2. Provide cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe
  3. Provide olive oil
  4. Prepare onions, chopped
  5. Prepare garlic, minced
  6. Use oregano
  7. You need italian seasoning
  8. Provide sugar
  9. Get dried chili flakes
  10. Provide salt
  11. Prepare 'Meatballs'
  12. Take (2 & 1/3 cups) vegetable stock
  13. Take raw arborio rice
  14. You need olive oil
  15. You need onion, finely chopped
  16. You need closed cap mushrooms, roughly chopped
  17. Get egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc
  18. Take gluten-free breadcrumbs (I have a gf bread recipe listed)
  19. Prepare nutritional yeast (1/6 cup)
  20. You need ground almonds (optional for flavour) (1/6 cup)
  21. Prepare small bunch of fresh parsley, finely chopped
  22. You need salt & pepper
  23. Provide Pasta
  24. Provide gluten & egg free dried spaghetti (75 grams per adult)
Instructions to make Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:
  1. To make the sauce, puree the tomatoes in a blender. In a large pot, heat the oil over a medium-low heat. Add the onions and garlic and cook until softened but not browned, 2 - 3 mins. Add the oregano, chili flakes and Italian seasoning and cook while stirring for 30 seconds
  2. Stir in the tomatoes and sugar and bring to a simmer. Add salt to taste and reduce heat to low, partially cover and simmer, stirring occasionally for 45 minutes to 1 hour
  3. For the 'meatballs', bring the stock to a simmer in a large saucepan over a high heat. Add the rice, reduce the heat to medium and simmer uncovered and stirring occasionally, until the rice is tender and the mixture is creamy for 20 minutes. Stir almost constantly during the last 5 minutes of cooking. Transfer to a large bowl
  4. In a food processor, pulse the mushrooms in batches until almost pureed. In large nonstick frying pan heat 2 tsp olive oil over a medium-high heat. Add the onion and cook, stirring often until softened for 2 - 3 minutes. Add the mushrooms and cook while stirring until tender and most of the liquid has evaporated, 3 - 5 minutes. Add to the bowl with the rice and let cool
  5. Preheat the oven to gas 6 / 200C /400F. Spray a baking tray with cooking oil. Add your egg substitute, breadcrumbs, almonds (or extra breadcrumbs), nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well
  6. Form the mixture into about 24 balls. In a large nonstick frying pan, heat the remaining 2 tsp olive oil over medium high heat. Add half the balls and cook for around 3 minutes until browned
  7. Move the balls to the baking tray. Repeat the browning with the remaining balls and add to the tray. Bake for 15 - 20 mins until the balls are more deeply coloured and firm
  8. Cook the spaghetti according to the pack directions. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over

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