Spaghetti and meatballs are such a comfort food for me and I love experimenting with different ingredients to get that meat substitute. Because this makes quite a lot of bean balls you can freeze them, use them for lunches with rice and salad or my personal favourite in a pitta like falafel.
I love Italian food and got good organic ingredients to make this as well to make it a bit more authentic. The fresh herbs make so much difference along with indigos cupboard staples.
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!
*I believe in full transparency so wanted to let you guys know I did get free product to review and to make this recipe, but this in no way biases my opinion of the brand. All thoughts and opinions are my own.
You can also check out my other recipes here.
Let me know what you think in the comments or tweet me @veganbabelife
Thanks for reading!Print
A great hearty vegan alternative to spaghetti & meatballs
- parmigiana cheese
- 6 cherry tomatoes
- a handful basil leaves
- 8 tbsp of quinoa
- 220g of Black turtle beans (soaked overnight in water or use 1 can of ready cooked beans)
- 3 tsp vegan protein powder
- 4 tbsp of sesame seeds
- 4 tbsp of rice crumbs (I used the GF option but you can use rice flour or breadcrumbs.)
- 1/2 tbsp of sriracha
- 1 tbsp of worchester sauce
- 2 tbsp of nutritional yeast
- 2 tbsp of tomato paste
- 1 & 1/2 tbsp of fresh herbs
- 1 tsp of garlic powder
- 12 cherry tomatoes
- 6 sundried tomatoes
- 1 clove garlic
- 2 tbsp of pine nuts
- 1 handful of basil
- 1 tsp of oregano
- 1 pinch of pepper
- 1 tbsp of apple cider vinegar
- 1 pinch of salt
- 2 tbsp of nutritional yeast
- Now that you have your ready soaked beans you can go ahead and boil those in water for about 30 minutes.
- Meanwhile, cook quinoa as per pack instructions. Usually in water for 15 minutes. Drain and let cool.
- 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.
- Use your hands to make a dough. Roll the mixture into balls (about 22-25 total).
- Place on a lined baking sheet. Sprinkle with some extra breadcrumbs from the box and parmigiana cheese
- Bake at 200C/400F for 35-40 minutes until crispy.
- Boil the tomatoes for about 10 minutes until soft.
- Place the sauce ingredients in a food processor and blend until thick and creamy.
- Cook spaghetti as per pack instructions. I usually boil for about 7 or 8 mins until aldente.
- Stir the sauce into the cooked spaghetti and heat through.
- When everything is ready 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!
- The beans I used to take a while to cook if not soaked in water overnight so I would probably advise doing that first. You can also 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 >> https://www.indigo-herbs.co.uk/shop/buy/organic-quinoa-tricolour-1kg
Black Turtle Beans >> https://www.indigo-herbs.co.uk/shop/buy/organic-black-turtle-beans
Sesame Seeds >> https://www.indigo-herbs.co.uk/shop/buy/organic-sesame-seeds
Pine Nuts >> https://www.indigo-herbs.co.uk/shop/buy/pine-nuts-product
Vegan Protein Powder >> https://www.indigo-herbs.co.uk/shop/buy/kick-ass-smoothie-mix
Himalayan Pink Salt?>> www.indigo-herbs.co.uk/shop/himalayan-salt-pink-fine
Keywords: protein, bean balls, meat free, vegan