Spaghetti with Mushroom balls

Time: 45 minutes

Serves: 4-6

INGREDIENTS

1 lb mushrooms, finely chopped

½ cup (or 1 small) onion, diced

2–3 cloves garlic, minced

1 teaspoon garlic powder

½ teaspoon dried oregano

¼ cup nutritional yeast

½ cup quick oats

½ cup breadcrumbs (use gluten-free if preferred)

¼ cup fresh parsley, finely chopped

2 tablespoons vegan egg replacer powder or ground flaxseed

Salt and black pepper, to taste

Spaghetti noodles of your choice

Marinara sauce, homemade or store-bought

INSTRUCTIONS

Finely chop the mushrooms and sauté them in a splash of water until they release moisture and begin to brown.

Mix in the diced onion and cook until softened. Stir in the garlic and cook for another 1–2 minutes. Transfer the mixture to a large bowl and let it cool slightly.

Add the remaining ingredients (except the pasta and sauce) to the bowl and mix until everything is evenly combined.

Cover and refrigerate for at least 4 hours—overnight is ideal for best texture.

Set the oven to 425°F (220°C).

Using your hands or a scoop, form small balls. Slightly damp hands will help prevent sticking. Arrange them on a parchment-lined baking sheet.

Bake for 15–20 minutes or until the meatballs are firm and golden brown.

Warm the marinara sauce and pour it over cooked spaghetti noodles. Top with the baked mushroom meatballs and enjoy!

NUTRITION INFORMATION

Per ball (excluding noodles or sauce):

Calories: 173

Protein: 13 g

Total fat: 3 g

Carbs: 26