About the Recipe
Turn a comforting plate of spaghetti into a fun Halloween meal! Beet balls topped with creamy vegan cheese and black olive slices make deliciously spooky “eyeballs.”
Ingredients
1 full batch of the Red Beet Burgers mixture
16 oz whole-grain spaghetti, gluten-free if needed
25 oz fat-free marinara sauce
Homemade Spreadable Vegan Cheese, about 1 teaspoon per beet ball
Sliced black olives, 1 slice per beet ball
Preparation
Make the beet balls. Prepare the full Red Beet Burgers mixture. Using about 2 tablespoons per ball, shape as many beet balls as you’d like for your spaghetti. Air-fry at 325°F (160°C) for about 10 minutes, turning gently halfway through. Use any remaining mixture to make burgers or extra beet balls, as described in the tip below.
Prepare the cheese. Make the Homemade Spreadable Vegan Cheese according to the linked recipe.
Cook the spaghetti. Cook according to the package directions, then drain.
Add the sauce. Pour the marinara sauce into the empty pasta pot and warm over low heat. Return the drained spaghetti to the pot and toss to coat. Divide among serving plates and arrange the beet balls on top.
Create the eyeballs. Spoon about 1 teaspoon of cheese onto each beet ball, then gently press a black olive slice into the center. Serve warm.
Tips
Make extra for later: Shape any remaining beet mixture into burger patties or extra beet balls. Cook the patties according to the Red Beet Burgers recipe or the balls according to step 1 above. Allow to cool, then wrap individually or separate with parchment paper and freeze in an airtight container for up to 3 months.
Add a spicy twist: Stir a little of your favorite salsa into the marinara sauce.
No animals were harmed during the creation of this recipe.
