Spaghetti & Wheatballs 8


These wheatballs are incredibly versatile. They can be plated up with spaghetti or any other kind of pasta and they’re definitely yummy enough to be eaten on their own. At the moment I am experimenting with pressing them into a patty-like shape and using them in burgers as a meat substitute. Will share that recipe with you too once I know it!


  • Spaghetti (cooked as normal)
  • pasta sauce (preferably tomato, any variety you wish)
  • 1 – 1½ cups white mushrooms
  • 2 garlic cloves (finely chopped or minced)
  • 2 tbsp. tomato paste
  • 1 – 2 tbsp. soy sauce
  • 1 tbsp. water
  • 1 – 2 tbsp. olive oil
  • ½ cup dry bread crumbs
  • ½ cup wheat gluten flour (vital wheat gluten)
  • ¼ cup savoury yeast flakes (nutritional yeast)
  • 1 tbsp. parsley
  • basil
  • oregano
  • paprika
  • salt
  • black pepper


  1. In a food processor, whizz up the mushrooms, garlic and parsley until the mushrooms are almost pureed.
  2. Add all other ingredients, mixing thoroughly and adding the herbs and spices to taste.
  3. Heat olive oil in pan over the lowest heat. Roll up a pinch of the dough (not too much or it won’t cook at all in the middle). Do the same with the remaining mixture and cook the wheatballs in batches, moving around in the pan constantly, until browned and cooked well.
  4. Mix the pasta sauce through the spaghetti and plate up. Place wheatballs on top and serve! Enjoy!

Note: If not using all the wheatballs in one go, they will keep, covered properly in the fridge for 3 – 4 days or in the freezer for 3 – 4 weeks.

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