Name: Spaghetti and Mushroom Balls
Ingredients: 3 cups of portobello or button mushrooms; ¾ cup of pecans; 3 Tbsp of rolled oats; 1 clove garlic, minced; 2 Tbsp tahini; 2 tsp tamari or low-sodium soy sauce; 1 tsp ground cumin; 1 tsp dried oregano; 1 tsp chilli flakes (optional); 1 onion, diced; 2 tsp dried oregano; 1 red pepper, diced; 1 green pepper, diced; 2 14 oz cans of diced tomatoes; 3 Tbsp tomato paste

Recipes » Main Dish » Spaghetti and Mushroom Balls

By Hollie Kempton

(12)

For a nutritious plant-based meal use mushroom balls to replace meatballs. Did you know that mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide nutrients such as selenium, potassium, riboflavin, niacin, vitamin D and more?

Gluten Free Low Sugar

Ingredients

Mushroom Balls

3 cups of portobello or button mushrooms
¾ cup of pecans
3 Tbsp of rolled oats
1 clove garlic, minced
2 Tbsp tahini
2 tsp tamari or low-sodium soy sauce
1 tsp ground cumin
1 tsp dried oregano
1 tsp chilli flakes (optional)

Sauce

1 onion, diced
2 tsp dried oregano
1 red pepper, diced
1 green pepper, diced
2 14 oz cans of diced tomatoes
3 Tbsp tomato paste

Whole Food, Plant-Based Living: Getting Started

Instructions

Mushroom Balls

1. Preheat oven to 350 degree F.
2. Place the pecans and oats into a food processor and process until the pecans are chopped.
3. Add garlic, mushrooms, tahini, tamari, cumin, oregano and chilli flakes.
4. Process until well combined and nearly smooth.
5. Roll the mixture into small balls and place on a lined baking tray.
6. Place in the oven and bake for approximately 20 mins or when they firm up to the touch.

Sauce