Pasta Marinara with Spicy Italian Bean Balls

Name: Pasta Marinara with Spicy Italian Bean Balls
Total time: 50 min
Yield: Serves: 2 to 4 / Makes about 3 cups (720 g) marinara
Cuisine: Italian
Ingredients: 1 tablespoon olive oil (OF: ¼ cup/60 ml broth); 2 teaspoons dried oregano; ½ yellow onion, minced; 1 teaspoon fennel seeds; 1 teaspoon garlic powder; ½ teaspoon crushed red pepper; Salt and black pepper; One 15-ounce (425 g) can white beans (cannellini or navy), drained and rinsed; 1 tablespoon olive oil (OF: 2 tablespoons mushroom stock); ½ cup (30 g) whole-grain bread crumbs (GF if necessary); One 28-ounce (794 g) can whole tomatoes with juice reserved, tomatoes pureed or chopped; 3 garlic cloves, minced; Handful basil leaves; Pasta, GF if necessary, as desired; Salt (optional)

Preparation info

Serves:
2 to 4
/ Makes about 3 cups marinara

Difficulty
Easy
Ready in
50 min

Appears in

The No Meat Athlete Cookbook

By Matt Frazier and Stepfanie Romine

Published 2021

About

There are so many interesting vegan meat swaps on the market these days, but most are made with ingredients we don’t consider to be whole foods. These are a cleaner version of meatballs that taste like pepperoni, at least from what we remember. They’re soy-free and can easily be made gluten-free by using gluten-free bread crumbs, and the dish can be made gluten-free by using gluten-free pasta or omitting pasta altogether.

For days when you don’t want the jarred stuff but also don’t