Spaghetti with Meatless Meatballs

It is fairly simple to turn pantry and freezer staples into a really good, hearty, plant-based pasta dish that will smell and taste like it took you all day to make. My friend, Cheryl, came over for a birthday dinner recently. I had made her this dish and the entire house smelled like an Italian restaurant kitchen. And the taste? Fantastic! I used the meatless meatballs from Trader Joe's - they are good, they are inexpensive.

Ingredients:

• 1 1/2 jars prepared pasta sauce (any brand you prefer - make sure it's vegan)
• 1 C vegetable stock or broth
• 1 bag meatless meatballs*
• 1 small green pepper
• 1 small onion
• 2-3 cloves fresh garlic
• 1 T extra virgin olive oil
• 1 t garlic powder
• 1 t Italian seasoning
• 1 T agave nectar
• a couple of generous pinches of cumin
• red pepper flakes to taste
• splash of red wine
• salt & pepper to taste

Preparation:

1. Preheat oven and cook meatless meatballs according to package directions.
2. Meanwhile, dice green pepper, onion, and garlic.
3. Saute in extra virgin olive oil, adding salt and pepper to taste, over low heat until softened. Be careful not to burn the garlic.
4. Put pasta sauce in a stock pot on low. Add broth or stock to the empty jar, close, shake, and pour into the pot.
5. Add garlic powder, Italian seasoning, agave nectar, red pepper flakes, cumin, and wine.
6. Mix well.
7. Add green pepper and onions to the pot when they are ready.
8. Serve sauce over pasta of your choice, topped with meatless meatballs, and enjoy!