Vegan Spaghetti & Meatballs!

Who said spaghetti & meatballs can't be healthy and vegan! Who ever thought of zoodles is simple a genius! I don't even know if Italian G-mas can compete with this delicious dish...actually I take that back, too bold of statement haha. In addition to this bomb meal, I got a new lens for my birthday thanks to Savva! Woo! So hopefully my photos are looking a little bit better. Well any who, I hope you enjoy these vegan meatballs as much as I did! 

The delicious and vibrant taste and wonderful healing properties of parsley are often ignored in its popular role as a table garnish. Highly nutritious, parsley can be found year round in your local supermarket.

The above photo is an example of the consistency you are shooting for the meatballs. 

How beautiful are these "meatballs"!

Zucchini or yellow squash are great to use as "spaghetti noodles", I have a vegetable spiralizer that allows me to get the long spaghetti like shape. 

1 tbsp olive oil
1 medium to large eggplant (cut into 1-inch pieces)
1/4 cup water
1 tsp salt
1 tsp black pepper
1 medium onion, chopped
1 tbsp garlic (minced)
1 cup garbanzo or any kind of bean (black beans or white beans would be yummy)
1/4 cup chopped fresh parsley
1 cup gluten free panic crumbs
2 cups marinara sauce of choice


Heat oven to 375°, coat baking sheet with light olive oil or cooking spray and set aside. Toss chopped eggplant in olive oil, salt and pepper and cook the eggplant in 1/4 cup of water for about 15 minutes, once cooked add the eggplant to your food processor. Cook garlic and onion in skillet until onion becomes translucent and then add to the food processor as well as garbanzo beans and parsley. Pulse in food processor until the mixture is fully chopped and combined, then roll mixture into meatball sized balls and place on baking sheet. Cook for about 25-30 minutes. Place on top of noodles (zucchini noodles) and mix in your marinara sauce! Enjoy! 

Much love & health,