Saute: In a skillet or pan, heat oil or water over medium heat. Add mushrooms, onion and garlic, add saute for 5 minutes, adding the herbs during the last minute. Let cool for a few minutes.

Food processor: If using the nuts/seeds, place in food processor first and pulse until coarsely ground, and continue. Also, if using old fashioned oats place them in the with the nuts to chop them up a bit. Add the beans, sauteed veggies, oats. Pulse until just combined (don’t overmix or it’ll turn into a paste). Taste for seasoning adding anything extra you may like. I added in some fresh chopped basil I had on hand.

Shape vegan meatballs: Roll mixture into balls, about 1 1/2 – 2 inches, and place on a baking sheet. I was able to get 10 jumbo sized bean balls. You can easily make smaller balls, yielding 16 – 20.

Cook in 1 of 2 ways:

• Bake: Place balls on a baking sheet lined with parchment or silicone mat. Put in the oven on the middle rack and bake for 25 – 30 minutes at 400 degrees F. If roasting spaghetti squash, add in while the squash is cooking. Remove both when time is up and let cool.
• Stovetop: In a skillet or shallow pan, heat 1 tablespoon oil over medium heat, add meatballs and cook for 15 – 20 minutes, turning often to brown all sides.

Cook sauce + meatballs: Add the pasta sauce and meatballs together, cook over low for 10 minutes, or until sauce is warmed through.

Pasta: Cook the pasta according to package directions. If using spaghetti squash, see How To Cook Spaghetti Squash

Serve: In individual bowls serve spaghetti topped with sauce and vegan meatballs. Top with salt, pepper, and chopped fresh parsley or basil. A nice dusting of Almond Parmesan will also enhance this dish!

Serves 4 – 6

Store leftovers in an airtight container for up to 5 days. Leftovers were great!