Recipe: Vegan Spaghetti & No-Meatballs

Monday, February 11, 2013 9:39AM
On today's show, co-host Jane Velez-Mitchell, who is vegan, brought Anderson a vegan spaghetti and wheatball meal from a NYC restaurant.
If you would like to try a similar vegan dish, popular vegan food blogger and photographer Kathy from shares her recipe!
Spaghetti & No-Meatballs Recipe
No-Meatballs Ingredients:
1 1/2 cups (1 - 15 ounce can) beans, drained/rinsed in hot water (I used pinto beans)
3/4 cup white onion, diced
1/3 cup parsley, finely chopped
1 cup mushrooms, finely chopped (try soft oyster or shiitake mushrooms)
2 Tbsp red wine
1/2 cup Italian-seasoned Panko breadcrumbs (fine)
2 tsp chopped garlic (roasted or raw)
1/2 tsp salt
1/4 tsp fine black pepper
1/2 tsp chili powder (or 1/4 tsp red pepper flakes)
1/4 cup nutritional yeast (or more bread crumbs)
1 Tbsp extra virgin olive oil, for saute
spaghetti pasta (any variety)
marinara sauce (bottled or make your own, my marinara recipe)
chopped basil or parsley garnish
vegan Parmesan on top (optional)

kathy200About Kathy
Kathy Patalsky writes, cooks and photographs daily for her vegan recipe blog Her work has been seen in VegNews
Magazine, PCRM, The Kitchn and many more. Kathy has a popular iPhone App called "Smoothies." Kathy founded and curates and her first book 365 Vegan Smoothies debuts spring 2013 from Penguin / Avery. Kathy loves sunshine, smoothies, family, food, photography, movies and animals big and small.

Check out Kathy's book here, or visit Follow Kathy on Twitter @LunchBoxBunch.

See more of Kathy's favorite vegan recipes!

Vegan Pasta
Secret Ingredient Vanilla Shake
Pineapple Fried Quinoa

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