Vegan meatballs

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan
  • Nutrition: Per serving

  • kcal400
  • fat17g
  • saturates2g
  • carbs45g
  • sugars18g
  • fibre9g
  • protein12g
  • salt1.43g
  • Ingredients
  • Method
  • Ingredients

  • 30g dried porcini mushrooms
  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 onion, very finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 garlic cloves, crushed
  • 1 tsp sweet smoked paprika

    Paprika

    pa-preek-ah

    A spice that’s central to Hungarian cuisine, paprika is made by drying a particular type of…

  • 1 x 400g can black beans, drained and rinsed
  • 50g rolled oats

    Oats

    ohtz

    Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…

  • 2 tbsp brown rice miso

    Miso

    mee-soh

    One of the best-loved and most delicious fermented foods, miso is a Japanese flavouring made by…

  • 50g fresh breadcrumbs
  • spaghetti or soft polenta, to serve
  • For the tomato sauce

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…

  • 1 onion, very finely chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large garlic clove, crushed
  • Small pinch of chilli flakes
  • 2 x 400g cans chopped tomatoes

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 tbsp soft brown sugar
  • ½ small bunch of basil, finely chopped

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • Method

    1. Tip the dried porcini into a bowl and cover with boiling water. Leave to soak for 20 mins. 

    2. Meanwhile heat 1 tbsp of olive oil a frying pan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and paprika and cook for 1 min.

    3. Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix. Strain and finely chop the porcini mushrooms and add those (keep the liquid for soup or risottos). Season and roll into 12 balls and chill in the fridge while you make the sauce.

    4. Heat 2 tbsp oil in a saucepan. Add the onion and fry over a low heat for 10 mins or until softened and translucent. Add the garlic and chilli and cook for 1 min. Stir through the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins. 

    5. Heat the oven to 180C/160C fan/gas 4. Heat the remaining 2 tbsp oil for the meatballs in a non-stick frying pan over a medium heat. Add the balls and fry for 5 mins until evenly brown. Transfer to a baking tray and put in the oven to cook through for 12 mins. 

    6. Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta. 

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