Serves 6-7 | Time: 30 minutes | Vegan & GF options
A vegetarian twist on a classic spaghetti meatballs
Ingredients:
Bean Balls:
1 x 400g (14oz) tin kidney beans, rinsed and drained
1 x 400g (14oz) tin black beans, rinsed and drained
½ cup sunflower seeds or walnuts
Heaped ½ cup rolled oats
2 tablespoons tomato paste
1 clove garlic, minced or a dash of garlic infused extra virgin olive oil
2 tsp dried oregano
1-2 tablespoons fresh chopped basil (or 1 tsp dried basil)
2 tsp soy sauce
Salt and pepper to taste
Pasta:
500g dried pasta
700ml (20-23 fl oz) tomato passata / pasta sauce
Clove of garlic or garlic infused extra virgin olive oil
800g (14 oz) tinned diced tomatoes
1 big handful of basil leaves, chopped
½ cup grated cheese or ¼ cup nutritional yeast
Method:
Preheat oven to 180C/ 356F fan-forced.
In a food processor, blitz seeds/nuts and oats until finely chopped.
Add beans. Blitz until well combined.
Remove blade or transfer mix to a mixing bowl.
Add the remaining ball ingredients. Using a spoon, mix well.
Roll heaped tablespoons of mixture into balls and place on a lined tray. Bake for 15 minutes.
Meanwhile, cook pasta according to instructions; and prepare sauce: In a large sauce pan over low heat, drizzle in oil and optional garlic. Pour in passata, diced tomatoes and basil. Stir well. Add in grated cheese and stir well.
When balls are cooked, add to the sauce and gently stir. Simmer for 10 to 30 minutes, until you’re ready to serve.
Serve with side salad or steamed vegetables.