Spaghetti and "Meatballs"

These babies are better than mama's meatballs! They have a slightly smokey, meaty taste that will make hardcore carnivores question why they need to eat real meat. The nutritional yeast also gives a creamy texture that you would normally get from parmesan cheese. They're super fast and easy to make. You can also make them ahead of time, freeze them after shaping into balls, and then just defrost when you're ready to use. Bon Appitit!

8 oz. Tempeh
1/2 Yellow Onion, minced
3 cloves Garlic, minced
1 tbsp. Tomato Paste
1 tbsp. Soy Sauce
1/4 tsp. Liquid Smoke
2 tbsp. Olive Oil
1/2 tsp. Dried Oregano
1/2 tsp. Pepper
1/4 c. + 2 tbsp. Whole Wheat Flour
2 tbsp. Nutritional Yeast
2 tbsp. Parsley, chopped

Whole Wheat Spaghetti
Marinara Sauce, recipe below (you can use a prepared sauce to save time)

Cut tempeh into 4 strips and steam for 10 minutes.  After tempeh has cooled, use a cheese grater to cut tempeh into tiny pieces. In a large bowl, combine the tempeh with the remaining ingredients and use your hands to thoroughly combine.  The "meatballs" should begin to clump together and feel slightly sticky.

Pre-heat oven to 350.  Spray a baking sheet with non-stick cooking spray.  Using an ice cream scoop, measure out the tempeh mixture and form into balls.  Place on baking sheet and bake for 20 minutes. Transfer the "meatballs" to a saucepan with marinara sauce that is already heated and simmer for 10 minutes.

Serve with spaghetti.

MARINARA SAUCE
10 Tomatoes
1 tbsp Olive Oil + 1 tsp.
1 tsp. Dried Oregano
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 c. Fresh Basil, chopped

Preheat oven to 375. Half tomatoes width-wise and seed. Coat tomatoes with 1 tbsp. of olive oil and place in a large Pyrex dish with cut sides up. Bake in a preheated oven for an hour until tomatoes are soft and broken down. Let the tomatoes cool before handling. Once they are cool, squeeze the tomatoes from their skins.

Heat 1 tsp. of olive oil over medium heat in a small saucepan. Add in garlic and oregano and cook for one minute. Add in tomatoes and season with salt and pepper. Cook 5-10 minutes, stirring occasionally, and allow the flavors to develop. Add in basil. Use an immersion blender, or transfer to blender/food processor and blend until chunky/almost smooth.