Vegan Vegetarian Meatballs
An Original Recipe by Lorraine Elliott
Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 4-6 people
- 160g/8ozs walnuts or almonds
- 1/2 cup/50g/1.7ozs breadcrumbs
- 1/4 cup/60ml/2flozs water
- 2 teaspoons Italian herb mix
- 2 teaspoons fennel seeds
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander seeds
- 3 tablespoons oil
- 1 medium white or yellow onion, peeled and diced
- 5 cloves garlic, peeled and diced
- 400g/14oz tin black beans, drained and rinsed
- 400g/14oz tin red kidney beans, drained and rinsed
- 1 cup/100g/3.5ozs rolled or quick oats
- 50g/1.7ozs tomato paste
- 2 tablespoons soy sauce
- 1 tablespoon your favourite chilli sauce (I used Muraca hot chilli peppers)
- 1 teaspoon salt
- Oil spray
For Pasta
- 3x400ml/14oz jars of marinara sauce (I use my homemade marinara sauce)
- 500g/1.1lbs spaghetti
Step 1 - First roast the walnuts or almonds. Place in a single layer on a baking sheet and bake at 180C/350F fan forced for 6-8 minutes or until toasted. You can also toast the nuts in a dry frying pan. Process the nuts until fine and then set aside. Mix the breadcrumbs with the water in a bowl to rehydrate.
Step 2 - Mix the herbs together in a small. bowl Sauté the onion in oil for 6-7 minutes on medium heat until fragrant. Then add the herbs and allow to get toasted for a minute or two. Then add the garlic and cook briefly for 1 minute. Remove from the heat.
Step 3 - Place the beans in a food processor and process until smooth. Add the nuts, breadcrumbs, onion spice mix, oats, tomato paste, soy sauce, chilli sauce and salt. Process until well mixed together.
Step 4 - Line a large baking tray and preheat oven to 160C/320F fan forced. Shape into small walnut sized balls using slightly damp hands. Place on the tray and spray with oil spray. Bake for 20 minutes. Cool on the tray for 15 minutes (they will firm up a bit more upon cooling.
Step 5 - Heat the marinara sauce in a large pot and once simmering, gently add the meatballs and simmer for 5 minutes. Cook the pasta in plenty of boiling, salted water until al dente. Drain and mix some of the sauce with the spaghetti. Divide the pasta among the bowls and then divide the meatballs. Add parsley and cheese if desired.