Chef:  Laura Theodore; The Jazzy Vegetarian
Makes:  3-4 Servings (12-14 wheatballs)   
Prep Time:  20 Minutes
Cook Time:  40-55 minutes
Total Time:  1 hour -1 hour 15 minutes

 

 

INGREDIENTS

  • 1 1/3 c lightly packed, fresh, soft whole-grain bread crumbs (about 3-4 large slices-must be fresh!  (See TIPS)
  • 1 t Italian Seasoning
  • ½ t garlic powder
  • 1/8 t sea salt
  • ½ c chopped walnuts
  • 2 c chopped mushrooms
  • ½ c diced onion
  • ¾ lb organic spaghetti (see note)
  • 3 c prepared vegan, NO OIL marinara sauce or your own homemade sauce

DIRECTIONS

  1. Preheat the oven to 350 degrees F.  Line a medium baking pan with unbleached parchment paper.
  2. Put the bread crumbs, Italian seasoning, garlic powder, and salt in a large bowl.  Put the walnuts in a blender, and pulse to process into coarse crumbs.  Add the walnuts to the bread crumbs and stir gently to incorporate. 
  3. Put the mushroom and onion in a blender, and process to a chunky puree.  Add the mushroom mixture to the walnut-bread crumb mixture and stir to incorporate.  Spoon out about 1 ½ T of the mushroom mixture and roll it into a ball.  Gently squeeze it together, to make sure it is compact and will hold together, to make sure it is compact and will hold together while baking.  Continue in this way with the remaining mushroom mixture.  Arrange the wheatballs on the lined baking pan.  Bake for 25 to 30  minutes.  Gently rotate each wheatball and bake for 25 to 25 minutes more, or until they are firm, crisp and golden.  
  4. Bring a large pot of salted water to a boil.  Add the spaghetti and cook, stirring occasionally, until tender, but firm.  Drain spaghetti well.
  5. Meanwhile, pour the marinara sauce in a medium sauce pan.  Bring the sauce to a simmer over medium-low heat and cook until heated through.  To serve, put on-quarter of the spaghetti into each of four pasta bowls, and top with three or four wheatballs.  Ladle marinara sauce over the top and serve immediately.  

TIPS  

  1. To make fresh bread crumbs, put 3 to 4 slices of wholegrain bread in a blender and process into coarse crumbs.  
  2. Gluten-free option:  You may use your favorite gluten-free pasta in this recipe.  
  3. Wheatballs make a sensational base for a terrific her-style sandwich, too!

With her love for good food, compassion for animals and enthusiasm for great music, multi-talented author, Laura Theodore,  truly is the Jazzy Vegetarian.  Experience the JazzyVegetarian @ www.jazzyvegetarian.com, www.lauratheodore.com, www.vegan-ease.com
Streaming Online Television Channel:  www.jazzyvegetariantv.com
Social Media:  https://twitter.com/Jazzyvegetarian, https://www.facebook.com/JazzyVegetarian/
Youtube:  https://www.youtube.com/user/thejazzyvegetarian


     

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