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Meat Free Vegan Spaghetti

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florencetheambulance
florencetheambulancehttps://www.youtube.com/channel/UCgs1d1DNlexrzXxsV6M2U5A
Hey, we are Mark & Sophie We are the proud owners of our Ambulance conversion Florence (Flo) and we are the passionate foodies behind Van Life Eats. As a couple, we live separately, Mark lives full time in Flo whilst Sophie lives in a house. Weekends then become our adventure time but we also often have an evening dinner time in Flo. Whatever the occasion, we always aim to impress one another with great van cooked meal. As a certified nutritionist and personal trainer, Mark tends to enjoy the balance of maintaining a healthy, active van life lifestyle, however, portion control isn't Marks strong point! ? Sophie has the taste buds and knows exactly how to put the heart into a hearty meal. If it makes you dribble then it's one of Sophie's recipes! We look forward to meeting you all, and we are planning on dedicating our time and money into travelling around on an ultimate Van Life culinary adventure! Lots of Love Mark & Sophie

Meat Free Vegan Spaghetti

Vegan, Vegetarian
5 from 1 vote
Course Dinner
Servings 1
Diet Vegan, Vegetarian

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.
Keyword healthy, italian, pasta, vegan, veggie
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