Spaghetti 'n' beet balls from Eat What Elephants Eat: Vegan Recipes for a Strong Body and a Gentle Spirit (page 240) by Dominick Thompson

  • Italian seasoning
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  • fine sea salt
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  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute cooked beets or canned no-salt-added beets for fresh beets, canned red kidney beans for cooked red kidney beans, gluten-free panko for whole wheat panko bread crumbs, and gluten-free brown rice spaghetti for whole-grain spaghetti; walnuts soak for 20 minutes before use.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Tomato and beet marinara

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute cooked beets or canned no-salt-added beets for fresh beets, canned red kidney beans for cooked red kidney beans, gluten-free panko for whole wheat panko bread crumbs, and gluten-free brown rice spaghetti for whole-grain spaghetti; walnuts soak for 20 minutes before use.

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