Mushroom ‘Meatballs’

Mushroom Meatballs

We’ve spent a while working on this lovely recipe to make sure it’s just right! It’s really easy and the balls are packed with tons of fresh flavour, so we’re really chuffed with how they’ve turned out.

One of the best things about these ‘meatballs’ is they don’t require breadcrumbs to bind them together. We discovered that coconut oil does the trick, which means they’re even gluten-free!

Serves 2-3.

Ingredients

2 white onions diced
300g mushrooms diced
1 clove garlic diced
1/2 cup walnuts
1/2 cup nutritional yeast
2 cup parsley
Pinch of salt & pepper
2 tsps oregano
1tsp coconut oil (solid)
75g spaghetti per person

For the tomato sauce:
Garlic diced
Basil chopped
400g passata sauce
Pinch of salt & pepper

Mushroom Meatballs

Method

1. Pre-heat oven to 220°C.

2. Heat a little oil in a frying pan. Once hot, fry the onion for 5 minutes or until soft.

3. Add the mushroom to the pan and continue to fry for a further 15 minutes, or until all the water has evaporated and the mushrooms are starting to brown. You may need to turn up the heat a little.

4. Add the garlic and fry for a further minute.

5. Leave the mushroom mixture to cool for around 5 minutes, then transfer to a food processor with the remaining ingredients.

6. Process the meatball mixture for 10-15 seconds. Avoid processing the mixture for too long because the mixture will become a puree and the balls won’t hold their shape.

7. Shape into golf ball-sized balls and place on a baking tray.

8. Bake for 18-20 minutes.

9. Meanwhile, prepare the tomato sauce by frying the garlic for a minute. Then add the basil and cook for a further two minutes. Finally, add the seasoning and simmer for an additional 8 minutes.

10. Prepare the spaghetti as per packet instructions.

11. Serve the meatballs with the spaghetti and tomato sauce.

#SoVegan

Roasted Tomato And Basil Pasta

Roasted Tomato And Pasta

Serves 4.

Ingredients

800g tomatoes halved
3 cloves garlic chopped
1/2 tsp each salt & pepper
1/2 tsp chilli powder
1 tsp oregano
Drizzle of olive oil
Small handful of basil
300g whole wheat spaghetti

Roasted Tomato And Basil Pasta

Roasted Tomato And Basil Pasta
– Full recipe http://bit.ly/2cIcvAd

Posted by So Vegan on Thursday, 8 September 2016

Method

1. Preheat oven to 200°C.

2. Place tomatoes in baking dish and add garlic, salt, pepper, chilli, oregano, and olive oil, using your hands to evenly coat the tomato halves. Ensure all halves are face up.

3. Place baking dish into preheated oven for 20 minutes.

4. Meanwhile, cook spaghetti as per packet instructions.

5. Remove tomatoes from oven and crush each tomato half with a fork to get the juices out.

6. Rip basil into small pieces and add to tomato sauce.

8. Fold spaghetti into tomato sauce until fully combined, then serve and top with chopped basil.

Nutritional information per serving:

Nutritional Information for Roasted Tomato and Basil Pasta