Vegan Spaghetti & Meatballs

March 12, 2014 by Kari Karch


preparation time
60 mins

cook time




1 tablespoons extra-virgin olive oil

1 cup chopped yellow onion

4 cloves garlic, finely chopped

1 cup roughly chopped cremini mushrooms

1 cup packed organic baby spinach

1 teaspoons salt

1 teaspoons black pepper

2 teaspoons dried organic basil

2 teaspoons dried organic oregano

3 sweet potatoes, steamed meat removed from skin

1 extra large zucchini, shredded add salt to taste

1 cup organic pasta sauce

2 tablespoons fresh basil leaves, torn


Step 1

Preheat oven to 350*. In a large skillet, heat oil over medium heat. Add onion and garlic and cook until tender, about 5 minutes. Stir in mushrooms, spinach, salt, pepper, basil, and oregano. Cook down until mushrooms are tender and spinach wilts, about 5 minutes.

Step 2

Remove from heat and mash in sweet potato and taste for seasoning. Let cool. Form mixture into 1 1/2-inch balls and transfer to a lightly oiled baking sheet. Bake meatballs 25 minutes or until heated through and crisp on the outside.

Step 3

While the meatballs are cooking, slice zucchini with a mandolin. Layer the slices & cut in to thin strips. Place meatballs on top and 1 cup of organic pasta sauce. Garnish with basil leaves.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.