Vegan Hunters Sauce


  • 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


  1. Preheat oven to 375°F

  2. Place potato into a baking dish and cover

  3. Bake for 1 hour or until fork tender

  4. Once potato is ready remove from oven and allow 10 minutes to cool

  5. Remove skins from potato cut and place into a large mixing bowl

  6. In a pan on medium heat add olive oil, garlic, sage and basil stir until fragrant and add into mixing bowl

  7. Add remaining ingredients into bowl and stir until all components are well combined

  8. Form mixture into desired sized meatballs and place on a baking sheet

  9. Place meatballs into oven and bake at 15 minutes each side

  10. In a large pot bring water to a boil and cook pasta according to directions

  11. While pasta and meatballs are cooking add first 4 ingredients for the sauce into a pan on medium heat

  12. Stir until fragrant and add remaining ingredients (excluding water-flour mixture) cook for 5 minutes and add flour and water mixture

  13. Drain pasta and remove meatballs from oven

  14. Place pasta in dish of choice followed by sauce then meatballs

  15. Garnish with fresh chopped parsely and enjoy

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