Meat Free Vegan Spaghetti
Ingredients
- 10.5 oz Whole Wheat Spaghetti
- 3 Sweet Peppers
- 1 tbsp Olive Oil
- 1 Yellow Onion
- 1 tsp Mixed italian Herbs
- 1 Chopped Tomatoes
- 4 tbsp Black olives
- For the Veggie Balls
- 30 g Dried Porcini Mushrooms
- 3 tbsp Olive Oil
- 1 Yellow Onion
- 1 tsp Smoked Paprika
- 1 Black Beans
- 50 g Rolled oats
- 2 tbsp Brown rice miso
- 50 g Fresh Breadcrumbs
- 2 Garlic Cloves
Instructions
- To make the veggie balls
- Soak the Porcini Mushrooms in boiling water for 20 minute
- In the meantime, heat 1 tbs of olive oil in a pan.
- Add 1 onion and fry on a low heat for 10 minutes or until soft and translucent.
- Add the Parika and crushed Garlic and cook for a further 1 minute.
- In a blender, blitz the black beans and oats until you have a chunky mix and then stir through the Miso, Breadcrumbs and Onion mix.
- Strain the porcini mushrooms and add to the mixture.
- Season and roll into 12 Veggie Balls
- The Dish
- Cook the spaghetti according to the directions on the packaging.
- In the meantime, halve the peppers, remove the stalk and seeds and cut in half-rings.
- Chop the onion.
- Heat half the oil in a pan and fry the onion and Italian herbs for 3 min on low heat.
- Add in the peppers and cook for another 2 min.
- Next add the tomatoes and allow to cook for 5 minutes on low heat.
- Season with salt and pepper.
- In the meantime, heat the rest of the oil in a separate frying pan and heat the veggie balls for 5 minutes on medium heat.
- To serve, divide the spaghetti into bowls and pour the tomato sauce over, topping with olives and the vegetable balls.
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