Beetroot Meatballs Recipes

VEGAN SPAGHETTI AND BEETBALLS

Steps:

• Heat oven to 335 degrees.
• Toast raw walnuts for 10 minutes. Set aside to cool.
• In a pan over medium heat, saute' onion and garlic for about 10 minutes, until soft and lightly caramelized. Let cool a few minutes.
• In food processor, add cooled walnuts and basil leaves. Gently pulse, until the texture resembles coarse sand. Remove walnut mix from the processor and set aside.
• In the same food processor add the cooled caramelized onion/garlic mixture, raw beet chunks, raw carrot chunks, oregano, salt, pepper, tomato paste, Worcestershire, nutritional yeast and psyllium, pulse until mixture is just finely chopped- allowing for a bit of texture.
• Add black beans to the beet mix. Pulse 3-4 times.
• Then add the walnuts. Pulse a time or two. Just enough to incorporate everything. The mixture will be quite moist. Refrigerating for 30 minutes can help firm them up but is not necessary.
• Scoop onto a baking tray. Bake 40 minutes at 335. Remove from oven and allow to cool on the pan.
• Set pasta to boil, cook according to package directions.
• Add olive oil to a saucepan over medium heat. Throw in minced garlic and red pepper flakes, stirring until lightly toasted, about 3-5 minutes.
• Add tomatoes, smashing in with a fork to break them up. Add oregano and salt.
• Keep at a low simmer for 20 minutes, stirring and mashing the tomatoes every 4 minutes or so. The sauce will thicken as it cooks.
• Add fresh basil leaves a few minutes before removing from heat.
• In food processor pulse together walnuts, hemp seeds, nutritional yeast and salt.
• Toast in a skillet over medium-low heat.
• Stir constantly for about 5 minutes or until you start to smell the toasty aroma. This sprinkle will keep for a few weeks. It freezes well.