Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

Name: Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF
Total time: 60 s
Yield: 4 servings
Cuisine: American
Ingredients: 840 grams cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe; 2 tsp olive oil; 2 onions, chopped; 8 clove garlic, minced; 3/4 tsp oregano; 1/4 tsp italian seasoning; 1/2 tsp sugar; 1 pinch dried chili flakes; to taste salt; 560 ml (2 & 1/3 cups) vegetable stock; 170 grams (3/4 cup) raw arborio rice; 4 tsp olive oil; 1 onion, finely chopped; 450 grams closed cap mushrooms, roughly chopped; 1 egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc; 50 grams (1 cup) gluten-free breadcrumbs (I have a gf bread recipe listed); 20 grams nutritional yeast (1/6 cup); 20 grams ground almonds (optional for flavour) (1/6 cup); 1 small bunch of fresh parsley, finely chopped; to taste salt & pepper; 300 grams gluten & egg free dried spaghetti (75 grams per adult)

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

The secret is the rice in this recipe. The arborio holds the 'meatballs' together really well

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

The secret is the rice in this recipe. The arborio holds the 'meatballs' together really well

Saved

Ingredients

1 mins

4 servings

Sauce
840 gramscans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe
2 tspolive oil
2onions, chopped
8 clovegarlic, minced
3/4 tsporegano
1/4 tspitalian seasoning
1/2 tspsugar
1 pinchdried chili flakes
to tastesalt
'Meatballs'
560 ml(2 & 1/3 cups) vegetable stock
170 grams (3/4 cup)raw arborio rice
4 tspolive oil
1onion, finely chopped
450 gramsclosed cap mushrooms, roughly chopped
1egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc
50 grams (1 cup)gluten-free breadcrumbs (I have a gf bread recipe listed)
20 gramsnutritional yeast (1/6 cup)
20 gramsground almonds (optional for flavour) (1/6 cup)
1small bunch of fresh parsley, finely chopped
to tastesalt & pepper
Pasta
300 gramsgluten & egg free dried spaghetti (75 grams per adult)

Saved

Steps

1 mins

1

To make the sauce, puree the tomatoes in a blender. In a large pot, heat the oil over a medium-low heat. Add the onions and garlic and cook until softened but not browned, 2 - 3 mins. Add the oregano, chili flakes and Italian seasoning and cook while stirring for 30 seconds
2

Stir in the tomatoes and sugar and bring to a simmer. Add salt to taste and reduce heat to low, partially cover and simmer, stirring occasionally for 45 minutes to 1 hour
3

For the 'meatballs', bring the stock to a simmer in a large saucepan over a high heat. Add the rice, reduce the heat to medium and simmer uncovered and stirring occasionally, until the rice is tender and the mixture is creamy for 20 minutes. Stir almost constantly during the last 5 minutes of cooking. Transfer to a large bowl
4

In a food processor, pulse the mushrooms in batches until almost pureed. In large nonstick frying pan heat 2 tsp olive oil over a medium-high heat. Add the onion and cook, stirring often until softened for 2 - 3 minutes. Add the mushrooms and cook while stirring until tender and most of the liquid has evaporated, 3 - 5 minutes. Add to the bowl with the rice and let cool
5

Preheat the oven to gas 6 / 200C /400F. Spray a baking tray with cooking oil. Add your egg substitute, breadcrumbs, almonds (or extra breadcrumbs), nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well
6

Form the mixture into about 24 balls. In a large nonstick frying pan, heat the remaining 2 tsp olive oil over medium high heat. Add half the balls and cook for around 3 minutes until browned
7

Move the balls to the baking tray. Repeat the browning with the remaining balls and add to the tray. Bake for 15 - 20 mins until the balls are more deeply coloured and firm
8

Cook the spaghetti according to the pack directions. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on April 29, 2013 07:22

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!