Vegan Meatballs with Hunter's Sauce
Ingredients
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
Pasta
- Spaghetti pasta
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
Preparation
Preheat the oven to 375°F. Place the sweet potato into a baking dish, cover it, and bake for 1 hour or until fork tender.
Once the potato is ready, remove it from the oven and allow it to cool for 10 minutes. Remove the skins, cut it, and place it into a large mixing bowl.
In a pan on medium heat, add olive oil, garlic, sage, and basil; stir until fragrant and then add to the mixing bowl.
Add the remaining ingredients to the bowl and stir until well combined. Form the mixture into desired sized meatballs and place them on a baking sheet.
Place the meatballs in the oven and bake for 15 minutes on each side. In a large pot, bring water to a boil and cook the pasta according to package directions.
While the pasta and meatballs are cooking, add the first four ingredients for the sauce to a pan on medium heat. Stir until fragrant, then add the remaining sauce ingredients except the water-flour mixture, cook for 5 minutes, and add the flour and water mixture.
Drain the pasta and remove the meatballs from the oven. Place the pasta in a dish of choice, top with sauce, then add the meatballs. Garnish with fresh chopped parsley and enjoy.