Vegan Spaghetti and (Beyond) Meatballs

Finely mince 150g onion and 3000g garlic; cook in 55g olive oil over low heat until soft and translucent, 8–10 minutes.

Add 454g meatless ground beef substitute to soffritto; cook over medium heat, breaking apart, until browned, 6–8 minutes.

Stir in 15g vegan bread crumbs, 5g oregano, 8g dried parsley, 1g garlic powder, 1g onion powder, 6g salt, and 3g pepper; mix until combined.