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!
1 clove of minced garlic
3 chopped tomatoes
Salt and pepper
15g of Nutritional yeast
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
A drizzle of truffle oil
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.