Slow Cooker Vegan Spaghetti and "Meat"balls
Use frozen vegan meatballs and a homemade sauce for a comforting and satisfying family dinner.
Equipment
- Slow Cooker
Ingredients
- 2 14.5 oz cans diced tomatoes with Italian seasonings can use a single 28-ounce can as well
- 2 8 oz cans tomato sauce
- 1 tsp salt
- 2 tsp dried oregano
- 4 tsp dried basil
- 16 oz Italian-style frozen vegan meatballs I used the Aldi brand
- spaghetti can use gluten-free noodles or substitute zoodles if desired
Instructions
- Put tomatoes, tomato sauce and seasonings in slow cooker.
- My boys do not like large chunks of tomatoes in their sauces, so I use an immersion blender to get their desired consistency of the sauce. If you prefer a chunkier sauce, skip this step.
- Add frozen meatballs to the sauce. Stir. Put the lid on the slow cooker and cook on low for 8-10 hours.
- In the last 30 minutes of cooking time, prepare your noodles/zoodles as directed on the package (For zoodles, we prefer to simply spiralize the the zucchini or summer squash - for squoodles! - and mix them raw with the sauce. The warm sauce gives the veggie spirals all the cooking they need to be delicious.)
- Put noodles on a plate or in a bowl. Add salt to the noodles/zoodles. Top with sauce and meatballs, and enjoy!