Spaghetti with vegan meatballs

with a fresh tomato fondue sauce

A mouth-watering vegan version of traditional meatballs made from quinoa, red beans and nutritional yeast in a fresh pomodoro sauce.

Vegan

Preparation time:

40 min.

Difficulty level:

Easy

Allergens:

wheat, gluten

Utensils:

(Hand) blender

Ingredients

Quinoa

Cooked red beans

Onion

Garlic

Burger seasoning

Mix of fresh herbs

Nutritional yeast

Plum tomato

Whole-grain spaghetti

Rawmesan powder

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

2765
661
19
3
102
12
15
26
55
41

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Preheat the oven to 180 degrees.

Wash the quinoa in a bowl with plenty of water. Renew the water twice and drain it afterwards. Place the quinoa in a pot with double the amount of water. Bring it to a boil and lower the heat to simmer. Let it cook for approx. 12 min. until tender. Drain the water and let the quinoa cool down.

Place the beans in a colander and wash them with tap water. Let it drain well. Place the beans on a baking sheet with baking paper and let them dry in the oven. When you notice that the beans start to open up (after approx. 12 min.), they will be ready.

Peel and finely chop the onion and garlic. Reserve half of the garlic for step 7. Sauté the vegetables in olive oil.

Place the beans in a bowl and make a paste with the help of a hand blender. Add the cooked quinoa, the sautéed vegetables, nutritional yeast, burger seasoning and salt and pepper to taste. Mix everything together with your hands and make the meatballs to your desired size. Don't make them too large as they could break when cooking them.

For the tomato fondue: remove the skin of the tomatoes with a peeler or make a cross-cut on the bottom of the tomatoes and run them through boiling water for 20 seconds. Place them in cold water before peeling them. Cut the tomato in small cubes.

Heat 1 tablespoon of olive oil in a frying pan and sear the meatballs. Remove the meatballs and heat another tablespoon of olive oil in the pan. Add the remaining garlic and some fresh herbs for the oil to take flavour. Add the tomato fondue and cook everything for approx. 10 minutes. Season to taste.

Cook the spaghetti in plenty of boiling and salted water. Drain the water and place the spaghetti back in the pot. Add the tomato fondue and mix everything. Optionally add some chopped fresh herbs.