Spaghetti and Almond “Meat” Balls (Vegan + Gluten Free)


Total time: 35 minutes

Serves: 4


1 packet of brown rice pasta – spaghetti (the only ingredient should be brown rice)

Almond “Meat” Balls:
3 tablespoons extra virgin coconut oil
2 cups of almonds, blended into a meal
2 garlic cloves, diced
3 tablespoons flax seeds, ground to a fine meal
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon dried sage
1/4 teaspoon fennel
dash of cayenne pepper
+ Add 2 tablespoons nutritional yeast if you want to add a cheesy flavor the balls.
+ Add 2 tablespoons hemp seeds for extra protein.
Coconut oil for frying

Tomato Oregano Sauce:
2 tablespoons extra virgin coconut oil
1 yellow onion, diced
3 cloves garlic, diced
1 teaspoon cumin
2 tablespoons dried oregano
1/2 teaspoon salt
6 large tomatoes diced, or 14 oz tomato paste


1. Cook the brown rice spaghetti as per instructions on the back (in a boiling pot of water for about 15 minutes)
2. While the pasta is cooking make the Tomato Oregano Sauce. Heat a pot on medium with the oil, add the onion and garlic and stir fry for 2 minutes. Add the cumin, oregano and salt and stir fry for another minute. Then add the tomatoes and reduce to simmer for 15 minutes. Stir occasionally and make sure it doesn’t stick to bottom. Add some water if you want a smoother sauce.
3. While the Tomato Oregano Sauce is cooking, prepare the Almond “Meat” Balls. Mix the almond meal,  coconut oil, garlic, flax meal, salt, pepper, sage, cayenne pepper and fennel to a bowl and mix. The idea is to get the mixture moist and sticking together, but a little more on the dry side so they don’t fall apart in the fry pan. Add more almond meal, hemp seeds or nutritional yeast if you need to make the mixture dryer. Roll the mixture into small 1/2 inch balls. Heat a fry pan on medium-low with oil and place the balls in to cook for 5-10 minutes. Turn them carefully when they are golden brown on one side.
4. Strain the pasta and serve onto plates, then add the Tomato Oregano Sauce and top with the Almond “Meat Balls”.

1. Serve with Green Salad.
2. Sprinkle with nutritional yeast for a ‘parmesan cheese’ taste.
3. Serve with fresh cilantro and parsley.

+ Very high in protein
+ Vegan
+ Gluten Free
+ Great brain food
+ Immune Boosting

* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.

This recipe was created by Liana Werner-Gray. Photo taken on Liana’s iPhone. 

This recipe is part of © 2013 The Earth Diet ™  All Rights Reserved


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Liana Werner-Gray