Here is what you need:
For the meatballs:
1 tin of kidney beans, drained and rinsed
1 white or red onion, chopped finely
6 button mushrooms. chopped finely
handful of basil and parsley, chopped
1 clove garlic, chopped finely
1 Tbsp balsamic vinegar
4 Tbsp nutritional yeast
1/2 tsp chilli powder
1/2 tsp salt
1 Tbsp olive oil
For the sauce:
1 500g carton of pasata
1 tsp apple cyder vinegar
1 tsp agave nectar
1 Tbsp mixed Italian herbs
Vegan Parmesan Cheese
Rinse and mash the beans in a large bowl and set to one side.
In a frying pan, add some olive oil and then when hot add the chopped onions, garlic, mushrooms and fresh herbs. Saute for 5 minutes on a medium heat until the onions are turning brown, then add the balsamic vinegar and turn up the heat for 30 seconds to reduce. Once the heat is off add the spices and seasoning.
Add the sauteed mixture to the mashed beans, then stir in the nutritional yeast and breadcrumbs. Cover the bowl and place in the fridge for an hour.
Meanwhile make your sauce by adding all of the sauce ingredients to a saucepan and heating gently for around 10 minutes.
Take your chilled bean mixture from the fridge and shape into 16 meatballs. Heat a little olive oil in a griddle pan and fry the meatballs until coloured all over (around 3 minutes).
Pour your pasta sauce into a casserole dish and gently place the meatballs into the sauce. Bake in the centre of a preheated oven uncovered at 180C for around 20-25 minutes.
Meanwhile boil the pasta according the the instructions on the packet and drain. Place into bowls.
Take the sauce and meatball mixture from the oven, give a quick stir to incorporate the meatballs and pour over your spaghetti. Sprinkle with some vegan parmesan and a little fresh basil.
Eat and Enjoy! If you enjoyed this recipe, please click here to see more of my recipes.
Big Vegan Love,