Vegan Meatballs with Tomato Sauce

Sometimes it’s the simple things you find yourself really craving. These vegan meatballs obviously contain no meat but in terms of flavour they’re absolutely delicious. I actually really like the taste of them on their own but you can’t beat a steaming hot plate of pasta. I like mine with a good bit of bite still in it. The trick is to know that it keeps cooking if you are adding it to a sauce and simmering it a little longer, so I always strain it about a minute earlier than the instructions say. I really hope you enjoy this!

vegan Meatballs, tomato sauce, pasta, Holly White, Vegan Recipes,
  • 1 shallot

  • 1 clove of minced garlic

  • 3 chopped tomatoes

  • Salt and pepper

  • 500g passata

vegan Meatballs, tomato sauce, pasta, Holly White, Vegan Recipes,
  • 15g of Nutritional yeast

  • 100g walnuts

  • 25g of oyster mushrooms

  • 50g sweet potato

  • 1 teaspoon of miso paste

  • 1 teaspoon of onion powder

  • 1 teaspoon of garlic powder.

  • 2 chopped shallots

  • 1 tablespoon of chia seeds soaked in 1 tablespoon of water

To serve

A drizzle of truffle oil

Pine nuts

Chopped parsley

Blend all the meatball ingredients together in a food processor until a thick chunky dough is formed. Roll into balls approximately ping pong sized.

Bake for 15-20 minutes at 180* and make the marinara sauce in the meantime.

Keeping the temperature medium lightly fry the chopped shallot in a frying pan with the garlic and tomatoes pressing them down with the back of a fork to soften them.

Simmer gently for fifteen minutes before adding in the meatballs and combining it all together.

Serve over courgetti or spaghetti.

Top with pine nuts, parsley and a drizzle of truffle oil.

If you have an extra five minutes lightly fry the meatballs in some olive oil before adding them to the sauce. This gives them a slightly crunch outside and a little more bite - but it’s not essential.

vegan Meatballs, tomato sauce, pasta, Holly White, Vegan Recipes,