Veganball Marinara
A Flavorful Twist on Traditional Meatballs!, you just have to try this savoury goodness, a plant-based delight that satisfies your cravings for classic Italian flavours.
Ingredients
Marinara Sauce
- 1 marinara stock cube 'beef'
- 2 lrg brown onions diced finely
- 5 garlic cloves minced or finely diced
- 1 tin chopped tomato
- 2 tbsp maple syrup
- 1½ tbsp dried oregano
- 1 bay leaf
- ¼ tsp chilli flakes
- 2 tsp onion powder
- 2 tbsp tomato paste
- 70 grams pitted kalamata olives
- 15 grams fresh basil leaves reserve some for serving
Veganballs
- 250 grams pasta I chose San Remo red lentils
- 1 tin blacked beans drained and rinsed
- 35 grams oil-free sun-dried tomato
- ½ tsp chilli powder
- 4 tbsp BBQ Sauce low salt variety
- 100 grams breadcrumbs I selected, woolworths brand 'free from gluten' 350gram packet
Instructions
- Dissolve marinara stock cube in 2 cups of boiled water, use one cup for sauteing the onions and garlic and the other cup, reserve for the marinara sauce.
- Preheat oven to 200°C (400°F) fan bake. Heat a large frying pan and cook the onions for about 5 minutes using small amounts of marinara stock, until softened. Add the garlic and cook for a further minute, (take out half the onions and garlic and reserve for the veganballs). Stir in the marinara herbs and cook for a minute, then add one tin of chopped tomatoes and the maple syrup and cook for a further 4-5 minutes until the sauce is bubbling and thickened. Now add the tomato paste, the other tin of chopped tomatoes, the Kalamata olives and the remaining stock.
- Tear the basil leaves into the pan and stir to combine. Put the lid on the pan, reduce the heat to medium-low and leave to simmer for 20 minutes, stirring occasionally (the longer you leave it, the richer the sauce). Uncover and simmer for a further few minutes to thicken the sauce. When it's ready, the sauce should be rich, luscious and thick. Season to taste.
- Meanwhile, whilst the sauce is simmering, cook the pasta according to the packet instructions, and rinse it under cold water to bring it to room temperature.
- Now make your veganballs! Blitz the cooked pasta, black beans, veganball sachet, reserved onion and garlic, BBQ sauce, 2-4 tbsp water (try 2 tbsp to start and go from there, you want a thick paste texture) in a food processor. Place mixture into a large bowl.
- Using wet hands, roll the mixture into 3-4cm balls, making 16-18. Place the breadcrumbs into a bowl and roll the balls to coat in the breadcrumbs. Now transfer them to a lined baking tray and bake for 20 minutes.
- In a small pot bring an inch of water to the boil and cook the kale for a few minutes to soften, and drain. Pop some whole-grain bread into the toaster.
- Time to serve! Ladle portions of the marinara sauce into serving bowls and top each with veganballs. Garnish with a few basil leaves and serve with a side of nutritious kale and toast to soak up the rich marinara sauce.
Tried this recipe?Let us know how it was!