Vegan ‘meat’balls

I’ve had a real hankering for pasta lately – something about these cold and dark evenings pasta is just the most comforting dinner. I’ve always said my greatest dinner of all time is pasta and if I don’t know what to eat it’s my absolute go to. These ‘meat’balls with spaghetti were delicious and super easy to make. They were super rich and tasted delicious in the tomato sauce.


For the balls:

380g kidney beans

2 garlic cloves

1/4 tsp thyme

1/4 tsp rosemary

1/4 tsp paprika

1/4 tsp chipotle

1/4 tsp miso paste

1/2 tsp fennel seeds

1 tbsp oats

For the sauce:

500g Passata

Pinch of thyme

Pinch of rosemary

Pinch of oregano

2 cloves of garlic, grated

Pinch of chilli flakes


Drain the kidney beans, pop into a food processor and blitz. Add to a large bowl and stir in the oats and seasonings. Roll into about 6 balls. Put on a plate and set in fridge for 1 hour at least.

Heat the oven to approx 200 degrees Celsius. Bake for 40 minutes – turning half way

About 20 minutes in, cook the pasta to packet instructions.

About 10 minutes before everything is cooked, heat the passata with all the herbs and garlic and stir regularly.

Drain the pasta and add to the bowls. Pour over the tomato sauce and 3 meatballs each. Drizzle with the leftover sauce and enjoy!

Enjoy 🙂

Love, A

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