Spaghetti and Veetballs

For the Veetballs:

• 680g/24 oz baby bella mushrooms 
• 430g extra firm tofu 
• 1 tbsp extra virgin olive oil
• 4 tbsp nutritional yeast 
• 1 1/2 tsp salt 
• 1 tbsp parsley dried 
• 1/2 tsp black pepper ground 
• 3 tbsp flax meal 
• 1 1/2 cup breadcrumbs 
• 2 tbsp cornstarch slurry 

For the Sauce:

• 2 tbsp extra virgin olive oil
• 28 oz Bianco dinapoli tomatoes 
• 1/8 tsp Asafoetida 
• 1 tsp chilli flakes 
• Handful fresh Basil 1/2 tsp salt

1. Prepare the veetballs. Add the mushrooms to a food processor and blitz until ground. Set aside. Then add the tofu to the food processor and blitz until ground. To a stove top pan, add olive oil and bring to a medium heat. Add the mushrooms and tofu and saute until the mushrooms have cooked down. Add to a large bowl with the rest of the veetball ingredients. Form mixture into balls and place onto a lined sheet pan. Preheat oven to 350 degrees F, and bake veetballs for 15 - 20 minutes until they have turned golden.
2. Make the sauce. Add all of the ingredients to a large stovetop pan and cook until sauce comes together.
3. While the sauce cooks and the veetballs bake, boil your spaghetti.
4. Once the veetballs have baked, add them to the sauce, coating in the sauce. To serve, add cooked pasta with a bit of pasta water to the sauce.
5. Say a little prayer, do a little dance, sprinkle a little love, and serve with happiness. ❤️