Budget-Friendly Vegan Delight: Pumpkin Seed, Sunflower Seed, and Quinoa “Meatballs” with Spaghetti Squash “Noodles” and Roasted Portobello Mushroom Sauce

In this cost-effective and nutrition-packed recipe, I’ve crafted delicious “meatballs” using affordable ingredients: pumpkin seeds, sunflower seeds, and gifted quinoa from a surplus cooking program. Taking advantage of a sale on squash, I snagged two at just 99ยข a pound, and with a special deal on sauce, this meal is not only tasty but also easy on the wallet.
Ingredients:
For the “Meatballs”:
Pumpkin seeds
Sunflower seeds
Quinoa
[Optional] Any additional seasonings or herbs you prefer
For the Spaghetti Squash “Noodles”:
Spaghetti squash (two, as they were on sale)
Olive oil
Salt and pepper to taste
For the Roasted Portobello Mushroom Sauce:
Portobello mushrooms
Tomato sauce (take advantage of the buy 2, get 1.5 off deal)
Garlic
Olive oil
[Optional] Fresh herbs like basil or oregano for added flavor
Instructions:
Prepare the “Meatballs”:
Combine pumpkin seeds, sunflower seeds, and quinoa in a food processor. Add any preferred seasonings or herbs for extra flavor.
Form the mixture into small “meatballs,” placing them on a baking sheet. Bake until golden brown.
Cook the Spaghetti Squash “Noodles”:
Cut the spaghetti squash in half, remove the seeds, and brush with olive oil. Sprinkle with salt and pepper.
Roast in the oven until the squash is tender. Use a fork to scrape out the “noodles.”
Make the Roasted Portobello Mushroom Sauce:
Roast portobello mushrooms and garlic with a drizzle of olive oil until they’re golden and fragrant.
Blend the roasted mushrooms and garlic with tomato sauce until smooth. Add fresh herbs if desired.
Serve:
Plate the spaghetti squash “noodles” and top with the flavorful roasted portobello mushroom sauce.
Arrange the pumpkin seed, sunflower seed, and quinoa “meatballs” on top.
Garnish with additional fresh herbs if desired.
This recipe yields approximately 50 “meatballs,” offering versatility for meals like meatball subs or convenient freezing for later use. Enjoy a budget-friendly, vegan feast that’s not only rich in protein and nutrients but also bursting with flavor!