Vegan Spaghetti and Meatless Meatballs

Name: Vegan Spaghetti and Meatless Meatballs
Yield: Serves 4 to 6
Ingredients: 2 , (28-ounce) cans crushed tomatoes; 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; , Salt and pepper; 4 , garlic cloves, minced; 1 tablespoon, tomato paste; ¼ cup, dry red wine; ½ cup, chopped fresh basil; ½ teaspoon organic, sugar; 1 pound, spaghetti; 1 pound, cremini mushrooms, trimmed and quartered; 4 ounces, eggplant, cut into 1-inch pieces (1¾ cups); 1 , onion, chopped; 4 , garlic cloves, minced; 2 tablespoons, extra-virgin olive oil; ⅛ ounce, dried porcini mushrooms, finely ground (1 tablespoon); , Salt and pepper; 12 ounces, vegan protein crumbles, broken into small pieces; 1 cup, panko bread crumbs; ¼ cup, chopped fresh parsley; 3 tablespoons, aquafaba

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To make a vegan meatball that had the savory flavor and heft of a classic one, we turned to vegan protein crumbles, which provided structure and chew.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4 to 6

TIME2 hours

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

A full pound of meaty cremini mushrooms, pulsed fine in a food processor and deeply browned in a skillet, boosted the savory flavor and meaty texture. Both of these ingredients are crumbly, so we needed a strong binder. Stirring panko bread...

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