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Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF
Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF

Before you jump to Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about Finding Nutritious Fast Food.

Almost every single article about losing weight and getting healthy informs readers to avoid drive through windows like the plague and to do all of their own cooking. There’s some worth to this. But at times the last thing you wish to do is prepare a whole supper for yourself and your family. Sometimes you just want to hit the drive through on the way home and call it a day. There is no reason that you shouldn’t be able to do this once in a while and be free of the guilt usually associated with “diet slips”. This can be done because an abundance of the popular fast food spots making the effort to make their menus healthy now. Here is the way to eat healthfully when you hit the drive through.

Choose your drive through based on whether it has healthier options available. Arby’s as an example, isn’t going to serve burgers. Instead, the selections include things like roast beef and chicken sandwiches, wraps and big salads. Wendy’s, not surprisingly, is known for its square burgers, nevertheless the menu there has lots of healthful choices like salad, potatoes and chili. Not many fast food spots are as unhealthy as McDonalds with its deep fried every thing.

Logic says that one the easiest way to stay healthy and balanced is to bypass the drive through and never eat fast food. Most of the time this is a good concept but if you make good choices, there is no reason you can’t visit your drive through from time to time. At times what you require most is just to have another person do the cooking. If you choose healthy items, the shame usually associated with hitting the drive through shouldn’t be so bad.

We hope you got benefit from reading it, now let’s go back to vickys vegan spaghetti and 'meatballs', gf df ef sf nf recipe. You can cook vickys vegan spaghetti and 'meatballs', gf df ef sf nf using 24 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to prepare Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:
  1. Get Sauce
  2. Prepare 840 grams cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe
  3. Take 2 tsp olive oil
  4. Prepare 2 onions, chopped
  5. You need 8 clove garlic, minced
  6. Get 3/4 tsp oregano
  7. Provide 1/4 tsp italian seasoning
  8. You need 1/2 tsp sugar
  9. Provide 1 pinch dried chili flakes
  10. You need to taste salt
  11. Prepare 'Meatballs'
  12. Take 560 ml (2 & 1/3 cups) vegetable stock
  13. Take 170 grams (3/4 cup) raw arborio rice
  14. You need 4 tsp olive oil
  15. You need 1 onion, finely chopped
  16. Provide 450 grams closed cap mushrooms, roughly chopped
  17. Provide 1 egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc
  18. Get 50 grams (1 cup) gluten-free breadcrumbs (I have a gf bread recipe listed)
  19. Prepare 20 grams nutritional yeast (1/6 cup)
  20. Prepare 20 grams ground almonds (optional for flavour) (1/6 cup)
  21. Prepare 1 small bunch of fresh parsley, finely chopped
  22. Get to taste salt & pepper
  23. Prepare Pasta
  24. Use 300 grams gluten & egg free dried spaghetti (75 grams per adult)
Steps to make Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF:
  1. To make the sauce, puree the tomatoes in a blender. In a large pot, heat the oil over a medium-low heat. Add the onions and garlic and cook until softened but not browned, 2 - 3 mins. Add the oregano, chili flakes and Italian seasoning and cook while stirring for 30 seconds
  2. Stir in the tomatoes and sugar and bring to a simmer. Add salt to taste and reduce heat to low, partially cover and simmer, stirring occasionally for 45 minutes to 1 hour
  3. For the 'meatballs', bring the stock to a simmer in a large saucepan over a high heat. Add the rice, reduce the heat to medium and simmer uncovered and stirring occasionally, until the rice is tender and the mixture is creamy for 20 minutes. Stir almost constantly during the last 5 minutes of cooking. Transfer to a large bowl
  4. In a food processor, pulse the mushrooms in batches until almost pureed. In large nonstick frying pan heat 2 tsp olive oil over a medium-high heat. Add the onion and cook, stirring often until softened for 2 - 3 minutes. Add the mushrooms and cook while stirring until tender and most of the liquid has evaporated, 3 - 5 minutes. Add to the bowl with the rice and let cool
  5. Preheat the oven to gas 6 / 200C /400F. Spray a baking tray with cooking oil. Add your egg substitute, breadcrumbs, almonds (or extra breadcrumbs), nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well
  6. Form the mixture into about 24 balls. In a large nonstick frying pan, heat the remaining 2 tsp olive oil over medium high heat. Add half the balls and cook for around 3 minutes until browned
  7. Move the balls to the baking tray. Repeat the browning with the remaining balls and add to the tray. Bake for 15 - 20 mins until the balls are more deeply coloured and firm
  8. Cook the spaghetti according to the pack directions. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over

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