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Vegan Spaghetti Meatball

Print Recipe
Prep Time 30 mins
Cook Time 20 mins
Total Time 50 mins
Servings 4 people

Ingredients
  

Meatball

  • 300-350 g Dry spaghetti
  • 1 can Butter beans washed and drained
  • 1/2 tbsp Oil for frying vegetables
  • 2 cloves garlic minced
  • 1 Onion minced
  • 1 tsp Dry herbs
  • 1 tbsp Tomato paste
  • 1 tsp Soy sauce
  • 45 g Oats
  • 45 g Sunflower seeds ground (I used food processor)
  • 1/8 tsp salt adjust the amount according to your liking
  • 1/8 tsp black pepper adjust the amount according to your liking

Tomato sauce

  • 1/2 tbsp Oil
  • 1/2 Onion finely chopped
  • 1 clove garlic finely chopped
  • 1 Carrot chopped into small dice
  • 1 tbsp Tomato paste
  • 60 ml Red or white wine
  • 1 can Chopped tomato
  • 1 tsp Dry herbs
  • 1/8 tsp salt adjust the amount according to your liking
  • 1/8 tsp black pepper adjust the amount according to your liking

Instructions
 

Meatball

  • Preheat the oven to gas mark 4 (180°C). Prepare a baking tray with a baking sheet.
  • Mash the butter beans with a folk. Fry the onion and the garlic, add in the mashed butter beans. Mix well.
  • Add the rest of the ingredients to the bean mixture and mix well with your hand.
  • Form meatball shape with your hand and make 12 of them (if you make smaller size meatball it will make about 15). Put them on the baking tray. Bake them for about 10 minutes, turn over and bake them for another 10 minutes. Bake longer if you want to make them crispier.

Tomato sauce

  • Fry the vegetables. When the vegetables are soft, add the tomato paste and cook for 2 minutes more.
  • Pour in the wine and allow to evaporate for a couple of minutes. Add in the can of tomato and the dry herbs, simmer for 10 minutes. Season with salt and black pepper.