Black Bean and Mushroom 'Meatballs'

with Spaghetti and Tomato Sauce
Vegan
Enjoy our vegan take on this Italian classic!
Cooking time: 60 min
Cals 915 · Prot 42 · Carbs 163 · Fat 14
Try Hello Chef Now
photo
Download PDF
Ingredients
Number of People:

"Meatballs"

Black beans
240 Grams
Red onion
0.5 Piece
Garlic cloves
1 Piece
Chestnut mushrooms
250 Grams
Fresh oregano
10 Grams
Olive oil
1 Tbsp
Vegetable stock cube
1 Piece
Walnuts
30 Grams
Oats
40 Grams
Nutritional yeast
4 Grams
Tomato paste
30 Grams
Apple cider vinegar
15 ML

Tomato sauce

Fresh basil
15 Grams
Tomato passata
200 Grams
Garlic onion powder
4 Grams
Tamari
15 ML
Almond milk
120 ML

Pasta

Spaghetti
250 Grams
Salt
1 Tsp

Instructions

photo
1 Prep
Preheat the oven to 200°C/180°C fan. Drain and rinse the black beans. Place them on a lined baking tray and bake for 12 min or until dry and cracked. Meanwhile, peel and finely chop the onion and garlic. Clean and roughly chop the mushrooms. Pick the fresh oregano
photo
2 Fry
Heat a large pan over a medium heat with a drizzle of oil. Add the onion and fry for 5 min. Add the garlic and mushrooms and fry for 5 min further or until all the water has evaporated. Transfer the lot to a food processor. Reserve the pan.
photo
3 Blend
Add the black beans to a food processor with the mushrooms and onions (keep the oven on). Blitz (see pro tip!). Add the crumbled stock cube, walnuts, oats, nutritional yeasttomato paste, oregano and vinegar to the food processor. Blend until smooth. Add a splash of water if too dry.
photo
4 Tomato sauce
Finely chop the basil. Add the tomato passata, garlic onion powdertamari, basil and almond milk to a baking dish. Whisk until combined.
photo
5 "Meatballs"
Shape the batter into 10/20/20 "meatballs". Return the reserved pan to a medium-high heat with a drizzle of oil. Once hot, add the "meatballs" to the pan and cook for 2 min on each side or until browned. Add the balls to the sauce and bake for 10 min. 
photo
6 Serve
Meanwhile, bring a pot of salted water to the boil. Once boiling, add the spaghetti and cook for 8-10 min until 'al dente' or cooked to your liking. Drain. Divide the spaghetti among bowls and top with the "meatballs" and tomato sauce
Tips for fussy eaters
Not vegan? Serve with grated Parmesan!
Pro tip
Wet your hands when shaping the meatballs to prevent them sticking. Don't overblend the black beans.

More recipes like this

Cauliflower Korma
with Basmati Rice and Chapatis
Lamb Meatballs with Greek Horiatiki Salad
and Tzatziki
Hot Goat Cheese and Grape Salad
with Pecan Nuts
Leave now
You're just clicks away from creating your order. Do you want to leave and go to the home page?
Subscribe to our newsletter
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved ·
Terms of Service & Privacy Policy
Subscribe to our newsletter
See Our Google Reviews
Follow us
Made with for UAE
© Copyright 2021 Hello Chef All rights reserved · Terms of Service & Privacy Policy