Spaghetti with Meatballs

Spaghetti Meatballs Vegann


A packet of egg-free spaghetti

Can of tomatoes and a can of nutmeat

2 onions and a red pepper

Small bunch of parsley

4 cloves garlic

2 tsp paprika and salt and pepper

2 tsp cumin

2 TBsp of tomato paste

1/3 cup of chick pea or plain flour

Half a cup of grated vegan cheddar

Oil to cook and 2 Tbsp olive oil



For the meatballs

* Open a can of nut meat at both ends and push it out.

* Rough chop all of it and mix it in a bowl with a finely chopped onion, 2 crushed garlic cloves, chopped parsley, cumin, salt and pepper, paprika, olive oil and the chickpea flour or plain flour.

* Squash it all together firmly with your hands, adding water to get the right consistency for rolling into balls.

* Roll up and bake the balls for 20 mins in a well-greased tin at medium heat for 20-30 mins or until golden and crispy.

* Roll them over occasionally as they cook.

For the sauce

* Make a sauce by frying chopped onion, crushed garlic, salt and pepper, till the onion is clear, add the tomato paste- stirring it in for a few minutes, then add the can of tomatoes and cook it through for 10-15 mins.

* When that’s almost done cook your spaghetti by plunging it into a pot of boiling water and cook as per instructions.

* Plate up the spaghetti and spoon over the sauce. Place the meatballs on top with grated vegan cheddar, perhaps other vegies like broccoli and mushrooms and eat!

 Serves 1-2


Vegie Delights nutmeat can be found in most supermarkets in the tin foods section.


Source: Vegan Society