A gluten-free, plant-based twist on spaghetti and meatballs! This Grain-Free Pasta and BEANBalls meal will please all Italian food lovers whether they’re vegan or not.
2 cans of dark red kidney beans, rinsed and drained
½ cup grain-free breadcrumbs
¼ cup tomato paste
1 tsp Italian seasoning
½ tsp parsley
½ tsp oregano
½ tsp onion powder
Salt and pepper to taste
~ ½ cup vegan parmesan (see below)
For vegan parm:
3 tbsp nutritional yeast
1/3 cup raw cashews
8oz gluten-free, grain-free pasta (I used Banza chickpea rotini)
1 ½ cups of your favorite vegan, gluten-free red sauce (or use my Tomato Avocado Sauce!)
Preheat oven to 400 degrees. Add vegan parm plus all other beanball ingredients into a food processor and process until well combined. Transfer beanball mixture into a large bowl and roll 1-1.5 inch balls with your hands until all of the mixture is used up (about 10-12 beanballs). Place balls on a parchment paper lined baking sheet and place in the oven for 30 minutes (turning the meatballs over halfway through cooking).
Meanwhile, boil a pot of water. Cook pasta according to the directions on the box. In a small sauce pan, heat sauce over low-heat until heated through.
Drain pasta once cooked, top with sauce and 3-4 beanballs. Serve with extra vegan parm if desired!