Vegan Spaghetti and (Beyond) Meatballs

Finely mince 150g onion and 3000g garlic. Heat 55g olive oil over low heat, add onion and garlic, cook until soft and translucent without browning.

In a bowl, combine 454g vegan meat alternative, 15g vegan breadcrumbs, 3g garlic powder, 1g onion powder, 5g thyme, 8g dried parsley, 6g salt, and 3g black pepper.

Form mixture into 12–16 meatballs. Add to the hot oil-aromatics pan and brown on all sides over medium-high heat, about 8–10 minutes.