Spaghetti and Mock Meatballs

You know I'm really starting to get a kick out of seeing what I can create within the limitations of meatless, sugar free, gluten free and dairy free meals. On this one, I believe I've really hit the jackpot!

Once, many moons ago, my husband and I went to a local vegan restaurant called Kung Food, here in San Diego. I only went there once, but boy did that meal leave an impression on me. I remember it like it was yesterday. I ordered a dish called spaghetti with mock Italian sausage. It was abosolutely splendid to say the least. I was so impressed that afterwards I had to ask the waiter was was in that "sausage". I remember him mentioning mushrooms, and some other ingredients, but I don't think that he told me all of the ingredients.

Well recently, since I've embarked upon my quest for healthier cooking and baking recipes, something within longed to discover a recipe similar to the one that I had at that vegatarian restaurant so long ago. When I came across a recipe that I found similar to it, I decided to give it a try, while putting my own twist on it, ofcourse.

Below I share with you the recipe that I've come up with and boy was it tasty!

Mock Meatballs

4 eggs, slightly beaten
1 envelope of powdered soup mix or saute one onion along with a pinch of garlic powder
1 cups grated cheddar cheese (I used goat cheddar but for a vegan meal you may use soy, almond, rice or cashew cheese )
¾ cup chopped walnuts
1 cup dry breadcrumbs (from Ezekial bread if you want low gluten)
1 cup of grated mushrooms

Grate the cheddar into a food processor, then remove into a bowl. Add the walnuts and breadcrumbs to the food processor and chop finely. Now add the cheese back into the mix, along with the powdered onion soup,mushrooms, and the eggs, and mix thoroughly. Transfer the whole lot into the fridge for about half an hour.

Meanwhile, warm the oven up to 350F. Once the mix has chilled thoroughly, remove it from the fridge, and roll it into small balls, about ¾ of an inch across. Place each one on a greased baking sheet. Bake for about 20 minutes, or until browned.
At this point you can take the baking sheet out of the oven and freeze or refrigerate some of the balls for later use, or you can add them to a spaghetti sauce and cook for about 30 minutes. These can be served with a marinara dipping sauce, or a sour cream dill sauce, or however you like to eat meatballs.

For the spagetti sauce you may use the same recipe that I've provided for my Pizza recipe with the beets an carrots, or make your own sauce.

Also with this I've used brown rice pasta that I buy at Trader Joes. You may also use spagetti squash, seaweed pasta, soba noodles or regular wheat pasta to make this dish a hit!

Inshallah you'll enjoy it! And don't forget to share your experiences with me. I need some feedback! :)

*The original recipe called for 2 cups of cheese, to economize I used one. You can try it either way.


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