Spaghetti and Beetballs

feastingathome.com

Shanoona

Beetballs (makes 24)

2 tablespoons olive oil

1 yellow onion, diced

2 large garlic cloves, minced

1 medium beet, chopped in roughly ½ inch chunks ( 5oz or roughly 1 cup full)

1 medium carrot, chopped in roughly ½ inch chunks ( 2 ½ oz or roughly ½ cup)

1 teaspoon dried oregano

1 teaspoon sea salt

¼ teaspoon black pepper

1 tablespoon tomato paste

1 tablespoon vegan Worcestershire

⅛ cup nutritional yeast

1 cup or 3 oz walnuts, toasted

1 cup or 1 oz fresh basil leaves

15 oz can of black beans, drained

Tomato Sauce (makes 3 ½ cups)

3 tablespoons olive oil

3 cloves garlic, 2 tablespoons minced

⅛ to ¼ teaspoon red pepper flakes, optional (see notes)

28 oz can whole tomatoes and juices

1 teaspoon oregano

½ teaspoon sea salt

a small handful of fresh basil leaves torn

Vegan Cheesy Sprinkle

½ cup walnuts

¼ cup hemp seed

¼ cup nutritional yeast

¼ teaspoon sea salt, adjust to taste

16 ounces dry spaghetti, or linguini

Note: Ingredients may have been altered from the original.

Directions at feastingathome.com

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