Maurissa Gunn Shares Delicious Recipe for Vegan Spaghetti and Meatballs That You Won’t Even Realize Is Plant-Based
Cooking up plant-based deliciousness!
Bachelor Nation fans met Maurissa Gunn on Season 24 of “The Bachelor,” and while she got sent home on night one by Peter Weber, she made a splash on the beaches of “Bachelor in Paradise” this past summer.
Since her time on the shows, Maurissa has been continuing to share her journey with Bachelor Nation fans on social media.
Maurissa shares everything from her glam tutorials to her workouts to some insanely delicious recipes.
She even has an entire highlight on her Instagram page dedicated to her cooking, called “Chef Riss.”
And if you’ve been keeping up with Maurissa, you know that she’s recently been trying a plant-based diet.
She’s shared recipes for her homemade almond milk, vegan breakfast burrito bowls, and more.
This week, Chef Riss shared a delicious recipe for vegan spaghetti and meatballs that are so good, you won’t even notice that you’re eating plant-based.
The Bachelor Nation star took to her Instagram to share her recipe video and wrote, “Most of you know I have been trying to shift towards a plant based diet… It hasn’t been easy, but it has been tons of fun creating these meals and most importantly has been very beneficial. I made homemade vegan spaghetti and meatballs and I must say I was actually very impressed. It was absolutely delicious!”
Check out the ingredients, instructions, and Maurissa’s full video below and let us know if you try out her recipe!
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For the sauce —
Crushed red pepper
For the meatballs —
Plus the spaghetti of your choice!
Bring water to a boil and cook your spaghetti for 8 to 10 minutes.
For the sauce, start by sautéing the peppers, onion, garlic, and mushrooms in some olive oil.
While the veggies are simmering, wash the lentils and put them in water until it reaches a boil.
As the lentils boil, revisit your sauce and add in the tomatoes, vegetable broth, tomato paste, fresh basil, fresh oregano, fresh parsley, Italian seasonings, fennel seed, smoked paprika, and crushed red pepper on at a time.
Let the sauce continue to simmer.
Chop up mushroom, garlic, and onion in a food processor and sauté them on the stovetop.
Once the lentils have come to a boil, remove them from the stovetop.
Add mushroom mixture and lentil mixture to a food processor with flaxseed, nutritional yeast, breadcrumbs, Italian seasoning, and water.
Once the mixture is smooth, roll them into 2-inch balls.
Place the vegan meatballs back in a pan and cook them on each side until browned.
Plate pasta and top it with both the sauce and three meatballs. Feel free to top with your vegan cheese of choice.