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




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.


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


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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