Vegan Meatballs with Arrabbiata Sauce
Tasty plant based vegan meatballs with a spicy arrabbiata sauce
Equipment
- Blender
Ingredients
Arrabbiata Sauce
- 1 tbsp olive oil
- 2 tps red chilli flakes
- 2 red chillies if you want a milder sauce omit one of the chillis
- 1 large white onion, diced
- 2 400g cans whole tomatoes
- 6 cloves garlic
- salt to taste optional
- ½ tsp ground black pepper
- 100 g fresh basil chopped
Vegan Meatballs
- 2 g chickpeas
- 2.5 tbsp ground flax leaves
- 64 g breadcrumbs
- 6 tbsp water
- ½ tsp garlic powder
- 2 tsp onion powder
- 1 tsp parsley dried
- 1 tsp marjoram
- ¼ tsp black pepper
Instructions
Arrabbiata Sauce
- Heat the oil over a medium heat in a saucepan
- Add the red chilli flakes and cook for about 3 minutes until sizzling, make sure that they don't burn.
- Reduce the heat and add in the onion, garlic and red chillis. Saute for approx. 5 minutes until the onions are translucent
- Add the canned tomatoes. Mix all the ingredients together. Cover the saucepan for approx. 10 minutes to allow the tomatoes to break down. t
- 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.
- 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
Vegan Meatballs
- Pre-heat the oven to 232°C/450°degrees F/Gas 8
- Boil the chickpeas until they are soft. Blend them in the blender
- Mix the water and ground flax in a large bowl and allow to stand for approx. 10 minutes
- Mix the ground flax with the chickpeas
- Mix the remaining ingredients with the chickpea mixture and form into balls
- Place the balls onto a baking tray and bake for approx 25 minutes
Video
Notes
Please note: Nutrients shown are for vegan meatballs and arrabbiata sauce only, you will need to add on the values from the pasta that you use.