Vegan Spaghetti with Meatballs

Prepare the tomatoes by cutting them into small pieces and then returning them to their container with the accompanying liquid.

Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add sliced onions and minced garlic to the hot oil and cook, stirring constantly, for 2 minutes. Introduce the diced tomatoes and their accompanying liquid, tomato sauce, dried oregano, 1/2 teaspoon of salt, and a pinch of pepper into the saucepan. Stir until everything is well incorporated. Allow the sauce to come to a gentle boil and then reduce the heat to low, letting it simmer while you prepare the meatballs.

Combine a mixture of beef substitute, bread crumbs, chopped parsley, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, garlic powder, and onion powder in a bowl; mix the ingredients until they are thoroughly combined. Shape the mixture into twelve 1 1/2-inch balls.

Bring a large pot of salted water to a rolling boil. Cook spaghetti in the boiling water, stirring occasionally, until it reaches your desired level of tenderness yet still retains some firmness to the bite, approximately 12 minutes.

While the spaghetti is cooking, heat the remaining 2 tablespoons of olive oil in a deep skillet or Dutch oven over medium-high heat. Add the meatballs to the pan and cook, turning them occasionally, until all sides are nicely browned and crispy, about 10 minutes total. Reduce the heat to low.

Pour the simmering tomato sauce over the meatballs and mix them in. Allow the sauce to simmer with the meatballs for an additional 10 minutes. Serve the meatballs and their accompanying sauce over cooked spaghetti.