SPAGHETTI WITH HOMEMADE PLANT-POWERED BALLS (VE)

Name: SPAGHETTI WITH HOMEMADE PLANT-POWERED BALLS (VE)
Prep time: 15 min
Cook time: 25 min
Ingredients: 225 g Brown lentils, cooked; 100 g Chickpeas, drained & rinsed; 180 g Red kidney beans, drained & rinsed; 30 g Breadcrumbs, fresh; 3.5 tsp Smoked, sweet paprika; 1.5 tsp Ground cumin; 1.5 tsp Ground coriander; 2.5 tsp Garlic granules; 55 g Plain flour; 0.5 tsp Coarse ground pepper; 100 g Beetroot, cooked and grated; 2.5 tsp Onion granules; 0.5 tsp Sale; 780 g Chopped tomatoes, tinned; 1 Red pepper De-seeded & roughly chopped; 1 tsp Garlic Granules; 1 tsp Onion Granules; 2 tsp Italian Mixed Herbs; 40 g Tomato ketchup; 50 Plant-powered balls (14g each); 500 g Wholewheat spaghetti

A plant-based version of a classic comfort dish, our vegan spaghetti and "meatballs" is an entirely plant-powered recipe, packed full of flavour and healthy goodness!

Preparation Time: 15 minutes
Cooking Time: 25 minutes

Ingredients

Servings: 10

For the plant-powered balls

225 g

Brown lentils, cooked
100 g

Chickpeas, drained & rinsed
180 g

Red kidney beans, drained & rinsed
30 g

Breadcrumbs, fresh
3.5 tsp

Smoked, sweet paprika
1.5 tsp

Ground cumin
1.5 tsp

Ground coriander
2.5 tsp

Garlic granules
55 g

Plain flour
0.5 tsp

Coarse ground pepper
100 g

Beetroot, cooked and grated
2.5 tsp

Onion granules
0.5 tsp

Sale

For the tomato & red pepper sauce(100g per serving)

780 g

Chopped tomatoes, tinned
1 Red pepper

De-seeded & roughly chopped
1 tsp

Garlic Granules
1 tsp

Onion Granules
2 tsp

Italian Mixed Herbs
40 g

Tomato ketchup
50

Plant-powered balls (14g each)
500 g

Wholewheat spaghetti

Instructions

Pulse all the ingredients in a food processor until thoroughly combined.
To make balls, roll mixture into 14g balls and place onto baking parchment in a lidded, plastic container. Refrigerate until required.
Lay the balls on a non-stick baking sheet and cook in a 240°C oven for 10-15 mins.
Lay the balls on a non-stick baking sheet and cook in a 240°C oven for 10-15 mins. Blend all the sauce ingredients in a food processor until smooth.
Cook pasta according to packet instructions.
To serve, bring sauce to a simmer, and reheat balls in the sauce.

Notes

– Cook the balls in advance and refrigerate or freeze until required. Defrost before reheating.

– Make the sauce in advance and keep refrigerated or freeze. Defrost before reheating.

– If the spaghetti is likely to cool before serving, drizzle over a small amount of
rapeseed oil to prevent it clumping and sticking together. Refrigerate, covered until
required. To serve, reheat in a pan of simmering water for a couple of minutes.