{"id":38309,"date":"2016-01-16T18:36:13","date_gmt":"2016-01-16T23:36:13","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=38309"},"modified":"2016-01-17T18:42:36","modified_gmt":"2016-01-17T23:42:36","slug":"spaghetti-with-vegan-meatballs%e3%83%b4%e3%82%a3%e3%83%bc%e3%82%ac%e3%83%b3%e3%83%9f%e3%83%bc%e3%83%88%e3%83%9c%e3%83%bc%e3%83%ab%e3%82%b9%e3%83%91%e3%82%b2%e3%83%83%e3%83%86%e3%82%a3","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=38309&lang=en","title":{"rendered":"Spaghetti with Vegan Meatballs
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\"53\"<\/a><\/p>\n

Spaghetti with Vegan “Meat”balls<\/strong><\/p>\n

Whenever I make meatballs, I make sure I have enough left to make this: Spaghetti with meatballs and tomato sauce.<\/p>\n

<\/p>\n

It’s so predicted, I know, but it’s a must for me.<\/p>\n

When I made these vegan meatballs<\/a>, I couldn’t wait to make this, either. Delicious!<\/p>\n

Spaghetti with Vegan “Meat”balls<\/strong><\/p>\n

100g cooked spaghetti
\n4~6 vegan meatballs<\/a>
\npasta sauce
\nfresh basil<\/p>\n

1. Serve with freshly cooked spaghetti with vegan meatballs, sauce, and fresh basil.<\/p><\/div>\n

\"46\"<\/a><\/p>\n

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\"51\"<\/a><\/p>\n

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\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Spaghetti with Vegan “Meat”balls Whenever I make meatballs, I make sure I have enough left to make this: Spaghetti with meatballs and tomato sauce.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11,22,20,28,29],"tags":[],"class_list":["post-38309","post","type-post","status-publish","format-standard","hentry","category-starches","category-potatosquash","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38309","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38309"}],"version-history":[{"count":14,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38309\/revisions"}],"predecessor-version":[{"id":38354,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38309\/revisions\/38354"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38309"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38309"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38309"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}