Vegan Whole Wheat Spaghetti and Meatballs

I made this recipe for my niece for dinner. She is vegan so I decided to make her a veggie hearty spaghetti with meatless meatballs (yes I know, kind of an oxymoron lol). She really enjoyed it. I would definitely rather with meat, because the meatballs break up and don't have as much flavor but it is better for you with less fat and high in protein.


"Healthy citizens are the greatest asset any country can have." -Winston Churchill

Vegan Spaghetti and Meatballs

Ingredients
One yellow squash
One zucchini
Three-Four Sweet Bell Peppers
1/3 of a red onion chopped
6-8 small mushrooms chopped
1-2 tbsp of minced garlic
5-6 yellow cherry tomatoes
One package of Whole Wheat Spaghetti
One jar of Mushroom and Garlic Organic Marinara Sauce
6 Nate's Meatless Meatballs (sold at Sprouts and Trader Joes)
Olive oil
1 tbsp of dried thyme
1 tbsp of dried oregano
1 tbsp of dried rosemary
1 tbsp of dried basil
1 tsp of ground sage
Salt and pepper to taste

Bring Water to a boil in a large pot
Chop onions, mushrooms, tomatoes, bell peppers, squash, and zucchini
Take all chopped veggies, minced garlic and olive oil and all spices and put into a sauce pan.
Saute veggies until onions are soft and golden and squash is soft
When veggies are soft bring to med heat and add marinara sauce and frozen meatballs
Meatballs will break up and turn into more of a ground meat consistency which is fine. (If you want the meatballs to stay more in tack, you can do one of two things, you can saute or microwave them and add them to the finished sauce.)
Stir occasionally
Add spaghetti to pot cook 9-11 minutes stirring occasionally
After a few minutes of pasta cooking, turn heat on sauce to low to avoid any burning of sauce but to keep warm. Stir occasionally.
When pasta is soft, drain and serve with sauce atop.