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

Before you jump to Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Most of us have been taught to believe that comfort foods are not good and must be avoided. At times, if the comfort food is candy or some other junk food, this is true. Other times, however, comfort foods can be totally healthy and it’s good for you to consume them. There are several foods that, when you consume them, can improve your mood. When you are feeling a little down and are in need of an emotional boost, test out a few of these.

Eggs, believe it or not, can be truly great at dealing with depression. You must be sure, however, that what you make includes the yolk. The yolk is the most crucial part of the egg in terms of helping you cheer up. Eggs, specifically the yolks, are rich in B vitamins. These B vitamins are wonderful for helping to raise your mood. This is because they increase the function of your brain’s neural transmitters (the parts of the brain that tell you how to feel). Consume an egg and feel better!

Now you realize that junk food isn’t necessarily what you have to eat when you want to help your moods get better. Try these tips instead!

We hope you got insight from reading it, now let’s go back to vickys vegan spaghetti and 'meatballs', gf df ef sf nf recipe. To cook vickys vegan spaghetti and 'meatballs', gf df ef sf nf you need 24 ingredients and 8 steps. Here is how you do it.

The ingredients needed to prepare Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:
  1. Take Sauce
  2. Take 840 grams cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe
  3. Take 2 tsp olive oil
  4. Get 2 onions, chopped
  5. You need 8 clove garlic, minced
  6. Prepare 3/4 tsp oregano
  7. Get 1/4 tsp italian seasoning
  8. Use 1/2 tsp sugar
  9. Get 1 pinch dried chili flakes
  10. Take to taste salt
  11. Take 'Meatballs'
  12. Provide 560 ml (2 & 1/3 cups) vegetable stock
  13. Get 170 grams (3/4 cup) raw arborio rice
  14. Take 4 tsp olive oil
  15. Get 1 onion, finely chopped
  16. Use 450 grams closed cap mushrooms, roughly chopped
  17. Take 1 egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc
  18. Use 50 grams (1 cup) gluten-free breadcrumbs (I have a gf bread recipe listed)
  19. You need 20 grams nutritional yeast (1/6 cup)
  20. Use 20 grams ground almonds (optional for flavour) (1/6 cup)
  21. Provide 1 small bunch of fresh parsley, finely chopped
  22. You need to taste salt & pepper
  23. Prepare Pasta
  24. Get 300 grams gluten & egg free dried spaghetti (75 grams per adult)
Steps to make Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:
  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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