Vegan Meatballs with Spaghetti Squash

Spaghetti and meatballs with a low-carb, plant-based twist! Made with organic konjac yam, this low-carb pasta leaves you feeling satisfied, without the carb crash. And the Plant Based Chef Burger Mix creates perfect vegan meatballs that are full of flavor! Sprinkle fresh basil for a cozy weeknight meal.

 

Vegan, Keto

Serves 4

 

Ingredients

1 package Itz Not Pasta Low Calorie Spaghetti

1 Tablespoon olive oil

1 Small yellow onion, finely diced

1 Cup finely diced cremini mushrooms

2 Cloves garlic, minced

1-150g TVP Textured Vegetable Protein

1 Cup vegetable broth or water

1- 25oz jar of  Arrabbiata Fra Diavolo Spicy Sauce

1 Teaspoon balsamic vinegar

Salt and pepper to taste

Fresh basil, for serving

 

Directions

1. Bring a medium pot of water to boil. Once boiling, add Itz Not Pasta Low Calorie Spaghetti and cook until tender. Once cooked, drain water and set aside.

2. Heat olive oil in a large skillet over medium-high heat. Add the onion and mushrooms, and cook until softened -- about 5-7 minutes stirring often. Add the garlic and cook for an additional minute, just until fragrant.

3. Take the skillet off the heat, and transfer the onion mixture to a bowl. In a separate bowl, add the vegetable protein, along with half of the onion mixture, and 1 cup vegetable broth or water. Mix together very well, until a thick scoopable consistency forms. Scoop out heaping tablespoon portions, roll in the palms of your hands, and add into the same skillet used to cook the onion mixture.

4. Turn to medium heat, and brown on all sides, flipping often, until all sides are browned. Add the remaining onion mixture, crushed tomatoes, and balsamic vinegar. Stir, and bring to a simmer, and cook for 15-20 minutes. Season with salt and pepper to taste, and serve with spaghetti squash and fresh chopped basil.