Spaghetti Squash and Mushroom "Meat"balls

So here's the deal: I'm not a big fan of meat substitutes. Sure it makes for an easy transition into VegLife, but at the same time, I think it hinders a lot of people from sticking with it. I mean think about it for a second, if you have been devouring greasy cheeseburgers your whole life, you'll probably get a boca burger expecting it to taste the same and be very disappointed.

That's why I tend to make my own meat substitutes out of veggies. For instance, in this dish, I used oyster mushrooms to recreate my idea of meatballs. They turned out super duper good. As a matter of fact, BandMan said it was the best meal he'd ever had. What the hell? Why would he say that? Now the pressure is on.

Spaghetti Squash and Mushroom "Meat"balls

1 small spaghetti squash (about 3-4 pounds)
2 tbsp coconut oil
2 tbsp garlic salt
2 tbsp minced parsley

2 tbsp minced basil
1/4 NoHarm Parm (blend together: 1/2 c walnuts, 1 tbsp nutritional yeast flakes, 1/4 tsp salt)

  1. Preheat oven to 375. 
  2. Stab the squash a few times with a knife to let steam escape and bake for about an hour.
  3. After you cool the squash, slice her open and pull out those noodle beauties, discarding the seeds obviously.
  4. In a large sauce pan or something of the sort, melt the coconut oil and sprinkle the garlic salt all up in there. 
  5. Mix in the squash, basil, and parsley. Get em all coated in the garlic oil and sprinkle in the NoHarm Parm. Cover and cook 2 more minutes.
  6. Serve with BandMan's Bomb Spaghetti Sauce and the Mushroom Meatballs below. 
Doesn't this spaghetti squash make your mouth water?

1/2 onion, chopped
4 cloves garlic
1/2 head parsley
1/2 cup walnuts
6 cups oyster mushrooms (or your favorite variety)
Egg replacer equivalent to 2 eggs
1 c flax meal
1 c brown rice flour
1 tbs Italian seasonings
1/2 c nutritional yeast
2 tbsp fennel seed
salt, black pepper, and cayenne pepper, to taste
  1. Preheat that oven to 375
  2. In your food processor pump the onion, garlic, parsley, walnuts, and shrooms until they are all crumbly meaty.
  3. Mix in the rest of the ingredients and use your hands to form the mixture into little meatball sized balls and toss on a cookie sheet.
  4. Cook for about 15-20 minutes. Turn at some point in the cooking process.
This is what your "meat" should look like pre-baking

You know you want this.


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