Vegetarian

Gluten Free Vegan Spaghetti and Tofuballs takes several minutes to prepare.

Gluten Free Vegan Spaghetti and Tofuballs takes several minutes to cook.

Gluten Free Vegan Spaghetti and Tofuballs makes 6 servings.

The ingredients for Gluten Free Vegan Spaghetti and Tofuballs are:

*TOFUBALLS*
1 block Tofu, firm
1 cup Panko Gluten Free Bread Crumbs
1 cup ground Walnuts
1/4 cup Liquid Aminos
2 Tbsp Nutritional Yeast
2 Tbsp Tapioca Starch
1 tbsp Onion powder
2 tsp Garlic powder
1 tsp Salt
1 tsp Oregano, ground
1 tsp Basil, dried

*MARINARA SAUCE*
2 cup Tomato Sauce
1 medium Yellow Onion
3 clove Garlic
.1667 tbsp Basil
.5 tsp Oregano, ground
.5 tsp Salt
1 Tbsp Extra Virgin Olive Oil

6 servings or 12 oz Gluten Free Spaghetti (6 cups cooked)

Here is how you make Gluten Free Vegan Spaghetti and Tofuballs:

Cook noodles according to package instructions.For the tofuballs, preheat oven 350 degrees F. Grease baking sheet and set aside. Stir together the bread crumbs, crushed walnuts, oregano and basil.In a food processor or blender, place tofu, liquid aminos, nutritional yeast, tapioca starch, onion powder, garlic, and salt. Process. Combine processed tofu mixture with the breadcrumb mixture and stir well. Form into balls and then place on the baking sheet. Bake for 30 minutes, then flip the tofuballs over and bake for another 15 minutes. Meanwhile, to make the marinara sauce, saute' 1 medium yellow onion in the tablespoon of olive oil until the onion is starting to caramelize. Add garlic and cook for another 1-2 minutes. Pour in tomato sauce and add all the spices. Simmer for 5 minutes to incorporate the flavors. Ladle over the spaghetti and to with the tofuballs.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BBATES0911.

The nutritional information for Gluten Free Vegan Spaghetti and Tofuballs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 421.5

• Total Fat: 14.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,696.1 mg
• Total Carbs: 59.9 g
• Dietary Fiber: 5.0 g
• Protein: 14.5 g