Vegan Meatballs with Arrabbiata Sauce

Arrabbiata Sauce

1. Heat the oil over a medium heat in a saucepan

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2. Add the red chilli flakes and cook for about 3 minutes until sizzling, make sure that they don't burn.

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3. Reduce the heat and add in the onion, garlic and red chillis. Saute for approx. 5 minutes until the onions are translucent

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4. Add the canned tomatoes. Mix all the ingredients together. Cover the saucepan for approx. 10 minutes to allow the tomatoes to break down. t

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5. Remove the lid and using a spatula or wooden spoon break down the tomatoes. For a smoother sauce put in a blender. Let the mixture simmer for 30 minutes, stirring frequently.

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6. Season with salt and pepper. Remove from the heat and add the chopped basil. Allow to cool slightly and serve with pasta of choice and the vegan meatballs

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Vegan Meatballs

1. Pre-heat the oven to 232°C/450°degrees F/Gas 8

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2. Boil the chickpeas until they are soft. Blend them in the blender

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3. Mix the water and ground flax in a large bowl and allow to stand for approx. 10 minutes

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4. Mix the ground flax with the chickpeas

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5. Mix the remaining ingredients with the chickpea mixture and form into balls

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6. Place the balls onto a baking tray and bake for approx 25 minutes

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