"Meat-Free Balls" and Spaghetti

You tuned into my Instagram story (and for that I thank you.) You asked. This is me answering.

Here is my recipe for my "Meat-Free" Balls.
YOU WILL NEED:
1 can Black Bean, rinced and oven-roasted (I oven-roasted them because it added texture for my learning 1 year old)
1 can Diced Tomatoes
1 cup, Tri-Coloured Quinoa, cooked and cooled
1/2 cup, Nutritional Yeast
1 cup, Fresh Spinach
1 Brown Onion, diced and fried
2 cups, Solanato Tomatoes, halved and oven roasted
4-6 Cloves of Garlic, diced and fried
3tbsp Tomato Paste
Oregano
Basil
Coriander
Parsley
Fennel Seeds
Red Chilli
Cumin Seeds
Rosemary
Salt + Pepper
METHOD:
Oven bake the Black Beans (approx 10mins) and cook your Quinoa as per packet directions.
Fry off you onion and garlic in olive oil, with Salt + Pepper to taste.
In a food processor, lightly blend the baked black beans and the onion mixture. (Don't overdo this as you still need to blend again)
Once the Quinoa is cooled; add this to the bean and onion mixture in the food Processor, along with all herbs, Spinach, Nutritional Yeast  and 2 tbsps of Tomato Paste. Blend.
Roll into "balls." (At this point I refrigerated the tray until it was dinner time and I was ready to eat - I got 18 balls from this mixture)
Prepare your Solanato Tomatoes in the oven. (I added Herbs, Salt and Pepper to the top of them with Olive Oil and cooked until the skin blistered)
In a pan with heated Olive Oil, fry off the "balls" on all sides. Add your can of diced Tomatoes, Tomato Paste, oven-roasted Solanato Tomatoes. And more herbs. (As a Vegan, I've learnt to not cut Fresh Herbs. But rather, to throw them straight in; this blisters them and distributes the flavour more deeply and aromatically.)
Simmer until your sauce thickens.
Serve. And enjoy.
Serve with Pasta, Zucchini Noodles, Vegetables, Mash Potato or as a "Meat-Ball" Sub.
The list is endless.
And don't forget to tag @thealternativemumma in any photos!
~R

 


Leave a comment

Please note, comments must be approved before they are published