Sun-Dried Tomato and Chickpea 'Meatballs'

with Spaghetti and Tomato Sauce

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Instructions

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1 Prep

Pick the basil leaves. Drain and rinse the chickpeas. In a food processor, blitz the cashews with the garlic powder and nutritional yeast.

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2 Make meatballs

Add the basil, sun-dried tomatoes, a pinch of chilli flakes (spicy!), olive oil and salt to the food processor. Blitz until almost smooth. Add the drained chickpeas and half of the panko. Blitz into a dough. Shape into 12/18/24 balls. Place the remaining panko onto a plate and roll each meatball in it, pressing the crumbs into the balls. Refrigerate.

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3 Make sauce

Peel and finely chop the shallots and garlic cloves. Heat a non-stick pan over a medium-low heat with a generous drizzle of olive oil. Add the shallots and fry for 3 min. After 3 min, add the garlicoreganochopped tomatoestomato pastewaterstock cubered vinegar and agave. Simmer for 15 min. 

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4 Boil pasta

Meanwhile, bring a large 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.

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5 Fry 'meatballs'

Meanwhile, heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the 'meatballs' and fry for 5 min, making sure to brown every side. (Fry in batches if necessary!)

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6 Serve

Toss the cooked spaghetti in the tomato sauce and stir through a nob of vegan butter until melted. Divide between bowls, top with the 'meat'balls and serve immediately.

Tips for fussy eaters

Can't handle the heat? Go easy on the chillI!

Pro tip

Alternatively, bake the 'meatballs' in the oven at 200 degrees for 20 min or until crisp and brown.

These 'meatballs' are packed with flavour!

Cooking Time: 40 min

Equipment Required: Food processor, Blender

Cals 1219 · Prot 28 · Carbs 146 · Fat 60

Dairy-Free

Ingredients

Number of people

'Meatballs'

Fresh basil 15 Grams
Chickpeas 240 Grams
Cashew nuts 30 Grams
Garlic powder 2 Grams
Nutritional yeast 4 Grams
Sun dried tomatoes 60 Grams
Chilli flakes 2 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Panko bread crumbs 60 Grams

Pasta and sauce

Shallots 1 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Dried oregano 2 Grams
Chopped tomatoes 400 Grams
Tomato paste 30 Grams
Water 100 ML
Vegetable stock cube 1 Piece
Red vinegar 15 ML
Agave syrup 10 ML
Salt 0.5 Tsp
Spaghetti 250 Grams
Salted vegan butter 125 Grams

These 'meatballs' are packed with flavour!

Cooking Time: 40 min

Equipment Required: Food processor, Blender

Cals 1219 · Prot 28 · Carbs 146 · Fat 60

Dairy-Free

Instructions

photo

1 Prep

Pick the basil leaves. Drain and rinse the chickpeas. In a food processor, blitz the cashews with the garlic powder and nutritional yeast.

photo

2 Make meatballs

Add the basil, sun-dried tomatoes, a pinch of chilli flakes (spicy!), olive oil and salt to the food processor. Blitz until almost smooth. Add the drained chickpeas and half of the panko. Blitz into a dough. Shape into 12/18/24 balls. Place the remaining panko onto a plate and roll each meatball in it, pressing the crumbs into the balls. Refrigerate.

photo

3 Make sauce

Peel and finely chop the shallots and garlic cloves. Heat a non-stick pan over a medium-low heat with a generous drizzle of olive oil. Add the shallots and fry for 3 min. After 3 min, add the garlicoreganochopped tomatoestomato pastewaterstock cubered vinegar and agave. Simmer for 15 min. 

photo

4 Boil pasta

Meanwhile, bring a large 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.

photo

5 Fry 'meatballs'

Meanwhile, heat a non-stick pan over a medium-high heat with a generous drizzle of oil. Once hot, add the 'meatballs' and fry for 5 min, making sure to brown every side. (Fry in batches if necessary!)

photo

6 Serve

Toss the cooked spaghetti in the tomato sauce and stir through a nob of vegan butter until melted. Divide between bowls, top with the 'meat'balls and serve immediately.

Tips for fussy eaters

Can't handle the heat? Go easy on the chillI!

Pro tip

Alternatively, bake the 'meatballs' in the oven at 200 degrees for 20 min or until crisp and brown.

Ingredients

Number of people

'Meatballs'

Fresh basil 15 Grams
Chickpeas 240 Grams
Cashew nuts 30 Grams
Garlic powder 2 Grams
Nutritional yeast 4 Grams
Sun dried tomatoes 60 Grams
Chilli flakes 2 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Panko bread crumbs 60 Grams

Pasta and sauce

Shallots 1 Piece
Garlic cloves 2 Piece
Olive oil 1 Tbsp
Dried oregano 2 Grams
Chopped tomatoes 400 Grams
Tomato paste 30 Grams
Water 100 ML
Vegetable stock cube 1 Piece
Red vinegar 15 ML
Agave syrup 10 ML
Salt 0.5 Tsp
Spaghetti 250 Grams
Salted vegan butter 125 Grams
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