Spaghetti and Meatballs

Fill a medium pot with water, add a pinch of salt, and bring it to a boil.

Add the spaghetti to the boiling water and cook until tender, following the package time. Drain and set aside.

While the pasta cooks, crumble or chop the seitan into small, bite-size pieces.

Heat a non-stick pan over medium heat. Add the onion, mushrooms, and zucchini with a splash of water and cook, stirring, until soft and lightly browned.

Stir in the garlic and the seitan. Add the Italian seasoning, black pepper, and nutritional yeast, and cook until the seitan is hot and a little crispy on the edges.

Pour in the marinara and stir. Let it simmer gently until bubbling and hot, adding a splash of water if it gets too thick.

Taste and add salt if you want it. Pile the spaghetti into a bowl, spoon the sauce over the top, and finish with fresh basil or parsley.