Name: Vegan Meat Balls with Tomato Sauce
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: Sunflower oil; 200 g onions (roughly chopped); 20 g garlic (roughly chopped); 200 g mushrooms (roughly chopped); 2 t yeast spread (aka marmite, vegemite); 4 t stock powder; Salt (optional); 70 g porridge oats; 70 g gram flour (or plain flour); Sunflower oil; 1 onion (around 150g, finely chopped); 2 tins chopped tomatoes; 1 t yeast spread; 2 t stock powder; Salt (to taste); 200-300 g spaghetti (cooked according to packet instructions)

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A simple family-friendly recipe for vegan meat free balls in a delicious tomato sauce.

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Duration1 10

Cook Time30

Prep Time40

Servings servings

Ingredients

For the meatballs –

Sunflower oil
200 g onions roughly chopped
20 g garlic roughly chopped
200 g mushrooms roughly chopped
2 t yeast spread aka marmite, vegemite
4 t stock powder
Salt optional
70 g porridge oats
70 g gram flour or plain flour

For the sauce –

Sunflower oil
1 onion around 150g, finely chopped
2 tins chopped tomatoes
1 t yeast spread
2 t stock powder
Salt to taste
200-300 g spaghetti cooked according to packet instructions

Instructions

Heat your oven to 200c/400f/GM6.
Heat the oil in a frying pan, once it is hot add the roughly chopped onions. Allow them to cook on a medium heat for around 10 minutes until they are translucent. Add the garlic and mushrooms, mix well and allow them to cook for 5-10 minutes until the mushrooms are browned.
Put the vegetables into a bowl, blend until smooth. Add the yeast spread, stock powder and salt. Mix in well.
Add the oats and flour to the bow, mix in well. Allow the mixture to rest for around 5-10 minutes until it has firmed up enough to make into balls. Roll the mixture into 8-10 balls. The mixture will still be quite wet so wet your hands and roll the balls gently between your hands.
Put a little oil on the baking tray, place the balls in the oil. Bake for around 15 minutes until they are cooked through. You can turn them over halfway through the cooking process so that they brown on both sides.
Whilst the balls are baking make the tomato sauce. Heat the oil in a frying pan, once it is hot add the finely chopped onions. Allow them to cook on a medium heat for around 10 minutes until they are translucent. Add the tomatoes, yeast spread and salt. Simmer the sauce for 20-30 minutes on a medium heat until the raw taste of the tomatoes has gone and the sauce has thickened.
Add the balls to the sauce, mix them in gently, add cooked spaghetti, mix again and serve immediately.

This recipe was republished with permission from Chef Day Radley. Find the original recipe here.