Spaghetti and Mushroom Balls
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?
- 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
- Preheat oven to 350 degree F.
- Place the pecans and oats into a food processor and process until the pecans are chopped.
- Add garlic, mushrooms, tahini, tamari, cumin, oregano and chilli flakes.
- Process until well combined and nearly smooth.
- Roll the mixture into small balls and place on a lined baking tray.
- Place in the oven and bake for approximately 20 mins or when they firm up to the touch.
- Saute the onion in a little water until soft.
- Add oregano and tomato paste and stir well.
- Add the diced tomatoes and peppers.
- Simmer for 20 mins.
- Serve over whole grain pasta or zoodles (vegetable noodles).