Vegan Meatballs & Spaghetti Squash

Name: Vegan Meatballs & Spaghetti Squash
Cook time: 60 min
Yield: 3 servings
Ingredients: Organic Tempeh; Cremini Mushrooms; Sundried Tomato; Kalamata Olives; Ground Flax; Garlic Cloves; Rosemary; Basil; Oregano; Kosher Salt; Black Pepper; Extra-Virgin Olive Oil; Spaghetti Squash

Recipe by Megan Horsley

Ingredients

Time

Serves

You will love these protein-packed vegan meatballs for their meaty texture and their amazing health benefits! Tempeh which is fermented soybeans, is a cancer inhibiting food and a great source of probiotics for the microbiome. The fibre content also makes these meatballs a great heart supportive and gut health supportive dish.

Gluten-Free

Vegan

Dinner

Ingredients

1 pack

Organic Tempeh

crumbled

8 oz

Cremini Mushrooms

1/4 cup

Sundried Tomato

1/4 cup

Kalamata Olives

chopped

1 Tbsp

Ground Flax

Garlic Cloves

minced

3/4 tsp

Rosemary

dried

1/4 tsp

Basil

dried

1/4 tsp

Oregano

1/4 tsp

Kosher Salt

1/4 tsp

Black Pepper

2 Tbsp

Extra-Virgin Olive Oil

divided

1 med

Spaghetti Squash

halved

Instructions

PREHEAT: the oven to 375F and line a baking sheet with parchment paper.

MIX: all of the ingredients, except for olive oil, in a food processor until somewhat smooth but not completely blended.

SCOOP: using a tablespoon, scoop out the mixture and roll into a ball. Place on the baking sheet. On a separate sheet, place the squash halves skin side down.

BRUSH: the balls with the olive oil.

BAKE: the meatballs for 15 minutes, flip and bake for another 15 minutes or until golden. Bake the squash for 30-40 minutes until tender.

SHRED: the spaghetti squash when it’s cooked with a fork by gently pulling the spaghetti strands apart.

7. PLATE: the spaghetti squash with your favourite tomato sauce and pile the vegan meatballs on top.

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Vegan Meatballs & Spaghetti Squash

Recipe by Megan Horsley

Ingredients

Time

Serves

You will love these protein-packed vegan meatballs for their meaty texture and their amazing health benefits! Tempeh which is fermented soybeans, is a cancer inhibiting food and a great source of probiotics for the microbiome. The fibre content also makes these meatballs a great heart supportive and gut health supportive dish.

Gluten-Free

Vegan

Dinner

Ingredients

1 pack

Organic Tempeh

crumbled

8 oz

Cremini Mushrooms

1/4 cup

Sundried Tomato

1/4 cup

Kalamata Olives

chopped

1 Tbsp

Ground Flax

Garlic Cloves

minced

3/4 tsp

Rosemary

dried

1/4 tsp

Basil

dried

1/4 tsp

Oregano

1/4 tsp

Kosher Salt

1/4 tsp

Black Pepper

2 Tbsp

Extra-Virgin Olive Oil

divided

1 med

Spaghetti Squash

halved

Instructions

PREHEAT: the oven to 375F and line a baking sheet with parchment paper.

MIX: all of the ingredients, except for olive oil, in a food processor until somewhat smooth but not completely blended.

SCOOP: using a tablespoon, scoop out the mixture and roll into a ball. Place on the baking sheet. On a separate sheet, place the squash halves skin side down.

BRUSH: the balls with the olive oil.

BAKE: the meatballs for 15 minutes, flip and bake for another 15 minutes or until golden. Bake the squash for 30-40 minutes until tender.

SHRED: the spaghetti squash when it’s cooked with a fork by gently pulling the spaghetti strands apart.

7. PLATE: the spaghetti squash with your favourite tomato sauce and pile the vegan meatballs on top.