Vegan protein bean balls w/ wholewheat spaghetti

I really loved making this recipe & Indigo have lovely ingredients. The products are shipped quickly, of high quality and are a staple in my kitchen. I look forward to making some more yummy things with my Indigo goodies!

*This is a sponsored post and I received free products from Indigo to review & make this recipe. This in no way biases my opinion of Indigo.

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Vegan protein bean balls w/ wholewheat spaghetti
A great hearty vegan alternative to spaghetti & meatballs
Vegan protein bean balls w/ wholewheat spaghetti
A great hearty vegan alternative to spaghetti & meatballs
Servings Prep Time
4people 20minutes
Cook Time
Servings Prep Time
4people 20minutes
Cook Time
  • generousgrating parmigiana cheese
  • 6 cherry tomatoes(halved)
  • a handful basil leaves
Protein balls
  • 8tbsp quinoa
  • 220g Black turtle beans(soaked overnight in water or use 1 can of ready cooked beans)
  • 4tbsp sesame seeds
  • 4tbsp rice crumbs(I used the GF option but you can use rice flour or breadcrumbs.)
  • 1/2tbsp sriracha
  • 1tbsp worchester sauce
  • 2tbsp nutritional yeast
  • 2tbsp tomato paste
  • 1 1/2tbsp fresh herbs
  • 1tsp garlic powder
  • 1tbsp apple cider vinegar
  • 6halved cherry tomatoes
  • 1clove garlic
  • 6whole sundried tomatoes
  • 2tbsp pine nuts
  • 1handful basil
  • 1tsp oregano
  • 1pinch pepper
  • 3tsp vegan protein powder
  • 1pinch salt
  • 2tbsp nutritional yeast
Protein balls
  1. Now that you have your ready soaked beans you can go ahead and boil those in water for about 30 minutes.
  2. Meanwhile, cook quinoa as per pack instructions. Usually in water for 15 minutes. Drain and let cool.
  3. Once cooked add black beans to a bowl and mash coarsely with a potato masher or a fork. Add quinoa, sesame seeds, bread crumbs, tomato paste, protein powder, Sriracha, nutritional yeast, herbs, garlic powder & salt n pepper and mix well together.
  4. Use your hands to make a dough. Roll the mixture into balls (about 22-25 total).
  5. Place on a lined baking sheet. Sprinkle with some extra breadcrumbs from the box and parmigiana cheese
  6. Bake at 200°C/400ºF for 35-40 minutes until crispy.
Tomato sauce
  1. Place ingredients in a food processor and blend until thick and creamy.
  2. Cook spaghetti as per pack instructions. I usually boil for about 7 or 8 mins until aldente.
  3. Stir the sauce into the cooked spaghetti and heat through.
  4. When everything is ready to plate up the spaghetti in sauce with a few protein balls on top and garnish with the rest of the cherry toms, some basil & grated parmigiana. Enjoy!
Recipe Notes
  • The beans I used take a while to cook if not soaked in water overnight so I would probably advise doing that first.
  • You can use ready cooked canned beans to save time.
  • You can use Courgetti if you want to be a bit healthier.

Get all the Indigo Herbs Ingredients here:

Quinoa >>

Black Turtle Beans >>

Sesame Seeds >>

Pine Nuts >>

Vegan Protein Powder >>

Himalayan Pink Salt >>


4 thoughts on “Vegan protein bean balls w/ wholewheat spaghetti

    1. It’s a vegan one. I eat the same as everyone else just vegan versions. Greek company violife make an excellent vegan parmigiana.

  1. This sounds soooo yummy. Just be careful as regular Worcester sauce is made with anchovies so is not even vegetarian let alone vegan. Some supermarket own versions are vegan friendly though.

    1. Aww thank you. It was good & really filling. I obv buy the vegan one. I use the Biona organic one which I really like. Don’t think I’ve ever seen a supermarket own brand Worcester sauce. Will have to look out for that as didn’t even think they existed!

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