Marinara Pasta Bake with Vegan Meatballs
Servings 4 servings
Calories 300kcal
Ingredients
1 box gluten free pasta
20 ounces marinara
2 cups water
1 cup vegan mozzarella
1/4 cup creamy coconut yogurt
vegan meatballs
- 8 ounces cremini mushrooms
- 1 tbsp barbecue sauce
- 1 tbsp liquid aminos
- 3 cloves minced garlic
- 1 tsp chili powder
- 1/2 tsp cumin
- 1 tsp onion powder
- 1 can rinsed, drained and dried great northern white beans (15 ounces)
- 1/3 cup flax meal
- 1/3 cup oat flour
- sea salt and pepper to taste
Instructions
- preheat the oven to 375 degrees.
- for the meatballs, add all ingredients but the flax meal, oat flour and beans to a food processor. pulse until a fine and grainy texture forms. then, add the flax meal and beans. pulse until a thick texture and still ever so slightly grainy.
- then, transfer to a bowl and mix in the oat flour. shape into smaller meatballs and bake at 375 for 16 minutes.
- for the pasta, add 1 box pasta to a 9 x 13 casserole. then, add 2 cups water, 1/4 cup creamy yogurt and 20 ounces marinara of your choosing.
- mix well and bake at 375 for 12 minutes covered with aluminum foil. remove the aluminum foil and bake another 16-18 minutes.
- then, add meatballs and cheese to the top and broil for a couple of minutes until the cheese is melted. enjoy!