Vegan Hunters Sauce
Ingredients
- For the meatless balls 3/4 cup of baked sweet potato 1 tsp of olive oil 2 cloves of garlic 1 1/4 tsp of fresh chopped sage 1 1/4 tsp of fresh chopped basil 1/2 tsp of soy sauce 1/4 tsp of fresh chopped rosemary 1/4 tsp of fresh chopped thyme 1/4 cup of kalamata olives 3/4 tsp of pink himalayan salt 1/2 tsp of black pepper 1/4 tsp of onion powder Spaghetti pasta For the sauce 2 tbs of olive oil 5 cloves of minced garlic 1 1/3 cup of chopped yellow onion 1 tsp of fresh thyme 1 1/2 cup of crimini mushrooms 2 tbs of balsamic vinegar 1 cup of filtered water 3/4 tsp of pink himalayan salt 1 tsp of black pepper D
Preparation
Preheat oven to 375°F
Place potato into a baking dish and cover
Bake for 1 hour or until fork tender
Once potato is ready remove from oven and allow 10 minutes to cool
Remove skins from potato cut and place into a large mixing bowl
In a pan on medium heat add olive oil, garlic, sage and basil stir until fragrant and add into mixing bowl
Add remaining ingredients into bowl and stir until all components are well combined
Form mixture into desired sized meatballs and place on a baking sheet
Place meatballs into oven and bake at 15 minutes each side
In a large pot bring water to a boil and cook pasta according to directions
While pasta and meatballs are cooking add first 4 ingredients for the sauce into a pan on medium heat
Stir until fragrant and add remaining ingredients (excluding water-flour mixture) cook for 5 minutes and add flour and water mixture
Drain pasta and remove meatballs from oven
Place pasta in dish of choice followed by sauce then meatballs
Garnish with fresh chopped parsely and enjoy