Vegan Spaghetti & Meatballs (Jackfruit & Mushroom)

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. In a skillet, heat 1 tbsp of olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
3. Add the chopped mushrooms to the skillet and cook until they release their moisture and become golden brown.
4. In a large bowl, combine the sautéed vegetables, shredded jackfruit, breadcrumbs, flaxseed meal mixture, soy sauce, salt, and black pepper. Mix well to form a dough-like consistency.
5. Shape the mixture into small balls, about the size of a golf ball, and place them on a baking sheet lined with parchment paper.
6. Bake the meatballs in the preheated oven for 25-30 minutes, turning halfway through, until they are firm and golden.
7. While the meatballs are baking, cook the spaghetti according to package instructions. Drain and set aside.
8. In a saucepan, heat the remaining olive oil over medium heat. Add the tomato sauce, oregano, and half of the chopped basil. Simmer for 10 minutes.
9. Add the baked meatballs to the sauce and gently stir to coat them. Simmer for an additional 5 minutes.
10. Serve the spaghetti topped with meatballs and sauce. Garnish with the remaining fresh basil.

Prep

• Mix flaxseed meal with water and let it sit for 10 minutes to thicken.