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Meatless, Nutrition-packed Spaghetti
This recipe is perfect for vegans, vegetarians, or those limiting red meat intake who still love a hearty, flavorful spaghetti sauce. It's thick, it's delicious, and it's 100% meat and dairy free!
Prep Time: 00:60
Cook Time: 00:30
1 cup quinoa, uncooked
1 tbsp blackstrap molasses
1/4 cup dairy-free panko crumbs
1 tbsp nutritional yeast flakes (optional)
1 jar (16 oz) cacciatore sauce or other vegan tomato sauce
1/2 container (8 oz) uncooked spaghetti
1Cook quinoa according to instructions. Allow for cooked quinoa to cool.
2Once quinoa has cooled, transfer to a mixing bowl. Add the blackstrap molasses; fold into quinoa. Next, stir in panko crumbs and nutritional yeast flakes until mixture thickens.
3Place mixture in refrigerator until firm – at least 30 minutes. Quinoa should be bound together, yet still slightly crumbly.
4Meanwhile, allow cacciatore or tomato sauce to slowly simmer under low heat. Once ready, add the quinoa "meat" mixture to the sauce and heat thoroughly. While sauce is simmering, cook spaghetti.
5Serve hot and top with fresh basil or vegan cheese, as desired. Refrigerate any leftovers in an airtight container for up to four days.
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