Vegan meatballs

Vegan meatballs. Crushed; reserve 1 clove for the tomato sauce, Very finely chopped 1 onion for the tomato sauce, Raw tomatoes.

Esther Clark

25 + 60 min · 4

Ingredients

• 9 g Crushed; reserve 1 clove for the tomato sauce
• 240 g Very finely chopped 1 onion for the tomato sauce
• 800 g Raw tomatoes
• 30 g Dried shiitake; alternative to dried porcini
• 400 g Drained and rinsed
• 50 g Oat cereal
• 50 g Fresh white breadcrumbs
• 300 g Spaghetti or soft polenta, to serve
• 20 g Brown rice miso
• 50 g 10 g for the meatball onions, 20 g for the sauce and 20 g for browning
• 5 g Paprika
• 3 g You can use a bit of chili flakes
• 10 g Finely chopped

Preparation

1. Cover the dried shiitake with plenty of boiling water and soak for 20–30 minutes, until fully softened. This version uses shiitake instead of dried porcini. Remove any tough stalks after soaking.
2. Heat 10 g of olive oil in a frying pan. Add the onion reserved for the meatballs and cook over low heat for 10 minutes, until softened. Add the garlic for the meatballs and the paprika and cook for 1 minute.
3. Tip the black beans and oats into a food processor and blitz until you have a chunky, textured mixture. Tip the beans into a mixing bowl and stir through the miso, breadcrumbs and cooked onion mix.
4. Drain the mushrooms well, chop finely and fold into the mixture. Discard the soaking liquid from this recipe. Shape into 12 balls and refrigerate while preparing the sauce.
5. Heat 20 g of oil in a saucepan. Add the onion reserved for the sauce and cook over low heat for 10 minutes, until softened. Add the garlic for the sauce and the chilli and cook for 1 minute. Stir in the tomatoes, season to taste and simmer uncovered for 20 minutes.
6. Preheat the oven to 180°C. Heat the remaining 20 g of olive oil in a non-stick frying pan. Fry the meatballs for 5 minutes, turning until evenly browned, then transfer to a baking tray and bake for 12 minutes, until cooked through. Meanwhile, cook the spaghetti in boiling water according to the packet. Drain, reserving a little cooking water to loosen the sauce if needed.
7. Add the cooked meatballs to the pan of sauce and toss everything to coat, then scatter with the basil. Serve with spaghetti or soft polenta.