SPAGHETTI WITH HOMEMADE PLANT-POWERED BALLS (VE)
A plant-based version of a classic comfort dish, our vegan spaghetti and "meatballs" is an entirely plant-powered recipe, packed full of flavour and healthy goodness!
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
Ingredients
For the plant-powered balls
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225 gBrown lentils, cooked
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100 gChickpeas, drained & rinsed
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180 gRed kidney beans, drained & rinsed
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30 gBreadcrumbs, fresh
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3.5 tspSmoked, sweet paprika
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1.5 tspGround cumin
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1.5 tspGround coriander
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2.5 tspGarlic granules
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55 gPlain flour
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0.5 tspCoarse ground pepper
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100 gBeetroot, cooked and grated
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2.5 tspOnion granules
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0.5 tspSale
For the tomato & red pepper sauce(100g per serving)
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780 gChopped tomatoes, tinned
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1 Red pepperDe-seeded & roughly chopped
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1 tspGarlic Granules
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1 tspOnion Granules
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2 tspItalian Mixed Herbs
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40 gTomato ketchup
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50Plant-powered balls (14g each)
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500 gWholewheat spaghetti
Instructions
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Pulse all the ingredients in a food processor until thoroughly combined.
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To make balls, roll mixture into 14g balls and place onto baking parchment in a lidded, plastic container. Refrigerate until required.
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Lay the balls on a non-stick baking sheet and cook in a 240°C oven for 10-15 mins.
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Lay the balls on a non-stick baking sheet and cook in a 240°C oven for 10-15 mins. Blend all the sauce ingredients in a food processor until smooth.
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Cook pasta according to packet instructions.
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To serve, bring sauce to a simmer, and reheat balls in the sauce.
Notes
– Cook the balls in advance and refrigerate or freeze until required. Defrost before reheating.
– Make the sauce in advance and keep refrigerated or freeze. Defrost before reheating.
– If the spaghetti is likely to cool before serving, drizzle over a small amount of
rapeseed oil to prevent it clumping and sticking together. Refrigerate, covered until
required. To serve, reheat in a pan of simmering water for a couple of minutes.
