Vegan Spaghetti and (Beyond) Meatballs

Prepare the Tomatoes: Dice the whole peeled tomatoes and return them to the can with their juice. (Prep time: 5 minutes)

Start the Sauce: Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add the finely chopped onion and minced garlic and cook, stirring frequently, until softened and fragrant. (Cook time: 2 minutes)

Simmer the Sauce: Stir in the diced tomatoes and their juice, tomato sauce, dried oregano, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until well blended. Bring the sauce to a simmer, then reduce the heat to low. Let it simmer gently while you prepare the meatballs. (Simmer time: 20 minutes)

Prepare the Meatballs: In a mixing bowl, combine the meatless ground beef substitute with vegan bread crumbs, dried parsley flakes, the remaining 3/4 teaspoon of salt, the remaining 1/4 teaspoon of black pepper, garlic powder, and onion powder. Mix until all ingredients are thoroughly combined. (Prep time: 5 minutes)

Shape the Meatballs: Roll the mixture into twelve 1 1/2-inch balls. (Prep time: 10 minutes)

Cook the Spaghetti: Bring a large pot of lightly salted water to a boil. Add the spaghetti and cook, stirring occasionally, until it is tender yet firm to the bite (al dente). (Cook time: 12 minutes)

Brown the Meatballs: Meanwhile, heat the remaining 2 tablespoons of olive oil in a deep skillet or Dutch oven over medium-high heat. Add the meatballs to the pan and sauté, turning occasionally, until all sides are browned and a bit crisp. (Cook time: 10 minutes)

Combine and Simmer: Reduce heat to low. Pour the simmering tomato sauce over the meatballs and mix gently to coat. Simmer the sauce with the meatballs for an additional 10 minutes to allow the flavors to meld. (Simmer time: 10 minutes)

Serve: Serve the meatballs and sauce over the cooked spaghetti. Garnish with fresh basil or vegan parmesan cheese, if desired.