Meatballs, tomato & spaghetti…
This simply delicious vegan recipe is designed to be a quick whip up – with Vegan pantry friendly ingredients.
We love to create meals from scratch and encourage you to do the same.
This recipe serves 10, but the intention here is to make and freeze so you can conveniently pop a serving back in the oven to enjoy on those nights the chef in you feels uninspired.
60ml Olive Oil
640g Onions Diced in 5mm square blocks
520g Button Mushrooms Chopped
480g Red Pepper Diced
40g Garlic Minced
1.4kg Tractor Brown Lentils Cooked
160g Gluten Free Breadcrumbs
152g Gluten Free Oats
272g Tractor Walnuts Chopped
32g Ground Flax
24g Oregano
8g Fennel Seeds
24g Salt
4g Black Pepper
160g Tomato Paste
350g Tractor Brown Rice
Method:
• Cook the lentils. Don’t overcook.
• Heat the oven to 200 ‘C
• Heat the oil and add the onions and sauté – about 10min.
• Add the mushrooms and peppers and sauté until soft.
• Add the garlic and sauté for another minute, take off the stove.
• Place the cooked lentils, onion-mushroom mix, breadcrumbs, oats, walnuts, flax, oregano, fennel, salt, pepper, and tomato paste into a food processor.
• Pulse until the mixture comes together when pressed, but still chunky.
• Roll the mixture into 3cm balls.
• Coat a baking tray with nonstick spray and place the meatballs on.
• Coat the balls with olive oil and bake for approx. 30min or until brown and firm, turning the balls after 15 minutes
• Cool for 10 minutes.
Serve with a Napolitano Sauce and your choice of spaghetti – we love Clarella Grain Free Spaghetti…
