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Spaghetti with homemade plant-powered balls (ve)
A plant-based version of a classic comfort dish, our spaghetti and "meatballs" is an entirely plant-powered recipe, packed full of flavour and healthy goodness! Portion sizes relate to a child of primary school age, please amend to suit your needs.
- 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 gtinned chickpeas drained and rinsed
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180 gred kidney beans drained & rinsed
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30 gbreadcrumbs fresh
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7 gsmoked, sweet paprika
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3 gground cumin
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3 gground coriander
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10 ggarlic granules
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10 gonion granules
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2 gcoarse ground pepper
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100 gbeetroot cooked & grated
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55 gplain flour
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2.5 gsalt
For the tomato & red pepper sauce (100g per serving)
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780 gtinned chopped tomatoes
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160 gred pepper de-seeded & roughly chopped
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4 ggarlic granules
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4 gonion granules
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2 gItalian 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 plant-powered balls 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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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
Key facts per serving:
Fibre: 10g
Protein: 12g
Saturated fat: 0.3g
Other nutrition facts: contains calcium, iron & zinc
Allergens: gluten & soya, may contain celery & sulphites
CO2 emissions: 0.41kg, low carbon rating (B rated)
