Veggie Earth Sun-Dried Tomato Pesto Vegan Meatballs*
Serves 4
3 large courgettes, spiralized.
Basic tomato sauce.
2 cloves crushed garlic
1 finely chopped white onion
400 ml passata
A handful of finely sliced fresh basil or 1 teaspoon of dried
Vegan Meatballs
120g Cooked Quinoa - precooked weight.
200g mushrooms - roughly chopped
2 shallots, finely sliced
1 x 400g can red kidney beans, drained and rinsed
1 1/2 teaspoons onion powder
2 crushed cloves of garlic
1 large tablespoon of Veggie Earth Sun dried tomato pesto
2 tablespoons chia seeds
1 tablespoon chickpea or coconut flour
1/2 teaspoon of Cayenne pepper - optional - leave out if you don’t like heat.
Olive oil for frying
Lightly sauté the mushrooms and shallots in a pan.
Put all ingredients into a food processor and pulse to combine until a thick paste is formed. It’s nice to leave some texture in them. Form 10-12 balls depending on size and set aside to set while you make your tomato sauce.
Saute your garlic and onion until translucent before adding your passata. Simmer for 10 minutes before setting aside. Lightly fry your meatballs in a non stick pan with plenty of oil to ensure they don’t stick.
Add a pinch of salt and a tablespoon of olive oil to your courgette noodles and toss to ensure they are evenly coated. Then pour the tomato sauce over your courgette noodles, add your meatballs and a final drizzle of Veggie Earth Sun-dried tomato pesto for extra flavour.
*Thank you to Veggie Earth for collaborating with me on this post. For stockist information see >their Instagram<
