Best Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

There are lots of resources of information on cooking. Some info is geared towards experienced cooks and also not for the typical individual. It can be confusing to wade through every one of the offered details. Luckily, this Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF recipe is easy to make and will provide you some great pointers. They will benefit anyone, even a beginner.

Use Sauce.
You need to prepare cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe.
Prepare olive oil.
Use onions, chopped.
Use garlic, minced.
Provide oregano.
You need to prepare italian seasoning.
Provide sugar.
You need dried chili flakes.
You need salt.
Use 'Meatballs'.
Provide (2 & 1/3 cups) vegetable stock.
Use raw arborio rice.
You need olive oil.
Prepare onion, finely chopped.
Prepare closed cap mushrooms, roughly chopped.
Provide egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc.
You need to prepare gluten-free breadcrumbs (I have a gf bread recipe listed).
Provide nutritional yeast (1/6 cup).
Provide ground almonds (optional for flavour) (1/6 cup).
You need to prepare small bunch of fresh parsley, finely chopped.
You need salt & pepper.
Prepare Pasta.
You need gluten & egg free dried spaghetti (75 grams per adult).

Short Tips:

To make the sauce, puree the tomatoes in a blender. In a large pot, heat the oil over a medium-low heat. Add the onions and garlic and cook until softened but not browned, 2 - 3 mins. Add the oregano, chili flakes and Italian seasoning and cook while stirring for 30 seconds.
Stir in the tomatoes and sugar and bring to a simmer. Add salt to taste and reduce heat to low, partially cover and simmer, stirring occasionally for 45 minutes to 1 hour.
For the 'meatballs', bring the stock to a simmer in a large saucepan over a high heat. Add the rice, reduce the heat to medium and simmer uncovered and stirring occasionally, until the rice is tender and the mixture is creamy for 20 minutes. Stir almost constantly during the last 5 minutes of cooking. Transfer to a large bowl.
In a food processor, pulse the mushrooms in batches until almost pureed. In large nonstick frying pan heat 2 tsp olive oil over a medium-high heat. Add the onion and cook, stirring often until softened for 2 - 3 minutes. Add the mushrooms and cook while stirring until tender and most of the liquid has evaporated, 3 - 5 minutes. Add to the bowl with the rice and let cool.
Preheat the oven to gas 6 / 200C /400F. Spray a baking tray with cooking oil. Add your egg substitute, breadcrumbs, almonds (or extra breadcrumbs), nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well.
Form the mixture into about 24 balls. In a large nonstick frying pan, heat the remaining 2 tsp olive oil over medium high heat. Add half the balls and cook for around 3 minutes until browned.
Move the balls to the baking tray. Repeat the browning with the remaining balls and add to the tray. Bake for 15 - 20 mins until the balls are more deeply coloured and firm.
Cook the spaghetti according to the pack directions. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over.

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