A classic Italian dish but soooo much better because it’s VEGAN!!
A vegan spaghetti and “meatballs” or as I like to call it “veggie no meatballs”.
The star of this dish is obviously these amazing vegetable filled balls, soaking up a classic marinara sauce, served with your favourite pasta, in this case spaghetti.
Very simple to put together and even easier to cook, with the option of frying or baking, I chose to bake them.
Plus, with all the great ingredients going into it this is a great way to add in all those extra vegetables for the kids.
10 mins
35 mins
4
Ingredients
100g Frozen Sweetcorn
250g Frozen Mixed Vegetable
1 Can Chickpeas
1 Red Pepper
1 Stick Celery
1 Tbsp Coconut Oil
1/2 Tsp Asafoetida Powder
1/2 Tsp Dried Sage
1/2 Tsp Dried Thyme
1 Tsp Himalayan Salt
1/2 Tsp Turmeric Powder
1/2 Tsp Ground Nutmeg
1/2 Tsp Crushed Red Chillies (opt)
1 Tsp Agave Syrup (or sweetener of your choice)
2 Tbsp Nutritional Yeast Flakes
100g Gram Flour (or GF flour of your choice)
Sauce:
500g Passata Sauce
1 Tsp Himalayan Salt
1/2 Tsp Dried Herbs
10 Basil Leaves
1/2 Tsp Ground Nutmeg
1/2 Tsp Asafoetida Powder
1/2 Tsp Crushed Red Chillies (opt)
1 Tsp Agave Syrup (any sweetener of your choice)
Method
- Soak the frozen veg and sweetcorn in hot water to remove any ice.
- Chop the red pepper (removing the seeds) and the celery into medium pieces (doesn’t have to be precise as it’ll be blended).
- In a pan heat the coconut oil over a medium flame.
- Add in the asafoetida and dried herbs.
- Sauté the drained frozen veg and chopped pepper and celery.
- Add in the remaining spices and cook for 5 mins. Make sure there isn’t any water remaining in the pan.
- Set aside to cool.
- Drain the can of chickpeas.
- Once the vegetables are cool, add this, the chickpeas and the nutritional yeast to a food processor.
- Pulse not blend, the consistency should still be textured be careful not to over blend or it will result in more of a hummus consistency.
- Slowly start to add the flour to thicken.
- Once ready, preheat the oven at 200C, and line two baking trays.
- Using a little oil coat your palms and make 20 balls and place them on the tray.
- Lightly brush oil on top and place in the oven to bake for 20-25 mins until the outer coating it turning crispy.
Sauce:
- In a pan heat the oil.
- Add in asafoetida.
- Chop up the basil leaves.
- Mix in the passata sauce and the remaining ingredients.
- Partly cover and cook on on a medium flame until the sauce reduces by a third.
- Add in the veggie balls 10 mins before serving so they maintain their shape whilst soaking up the sauce.
Add on top of the spaghetti and enjoy a great family classic.
