Chef Michelle Politano, Owner and Head Chef at Pianta Vegan Restaurant stopped by “The Rhode Show” on Tuesday morning. She showed us how to make vegan spaghetti and meatballs. Watch the video above to see how this delicious meat-free dish comes together!
- 16 oz vegan ground
- 1 vegan sausage link (optional)
- 3 tbsp breadcrumbs
- 1 tbsp minced fresh garlic
- 1/2 of a small onion
- 1 tbsp of fresh parsley
- 1 tsp of garlic powder
- 1 tsp black pepper
- 1/2 tsp crushed red pepper
- 1 tsp salt
- 1 tbsp of nutritional yeast
- 2 tbsp of vegan parmesan
- 2 tbsp of powdered egg replacement mixed with 4 tbsp warm water
Mix all ingredients with hands in bowl and form into balls. Fry in half inch of canola oil on stove top on all sides until golden brown. Finish in the oven on 400 for 10 – 15 minutes until cooked through.
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