Spaghetti and ‘Meatballs’

Servings: Serves 3

Nutritional Information:

Per serving (389g)

Calories 605, Fat 12g, Saturates 1.3g, Carbohydrate 97g, Sugars 14g, Fibre 12g, Protein 34g, Salt 3.6g


Ingredients

Method

1

Add the dried soya mince into the vegetable stock and leave to soak for 3-4 minutes. Then add the soaked soya mince, mixed herbs, onion granules, smoked paprika, soy sauce, plain flour, tomato purée and nutritional yeast to a bowl and mix together. Roll the mixture into 12 balls.

2

Heat the oil in a frying pan over a medium-high heat and fry the meatballs for 3-4 minutes on each side.

3

For the sauce, add the olive oil to a saucepan over a medium heat, add the onion, garlic, basil and oregano and cook for 3-4 minutes until cooked. Then add the tinned tomatoes, tomato purée, sugar and water and leave to simmer for 15-20 minutes until thickened. Use a stick blender to blend the sauce until almost smooth. Then add the meatballs to the sauce and warm up before serving.

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