Vegan Meatballs & Spaghetti Squash
Recipe by Megan Horsley
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.
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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