Recipe courtesy of www.sixpax.co.uk
Vegan Spaghetti Nut Balls
50 g passata
20 g tomato paste
40 g white onion
100 g cherry tomatoes
2 g basil
2 g marigold bouillon
2.5 ml olive oil 0.5 clove garlic100 g spinach
50 g courgette
50g aubergine
50g red peppers
67 g spelt spaghetti (dry weight)
Capers to taste
Nut Balls
15 g ground almonds
20 g ground hazelnuts
15 g rye breadcrumbs
10 g onion
5 g vecon
3 g parsley
Method
• To make nut balls chop onion finely and mix with ground nuts, breadcrumbs, vecon and chopped parsley
• Form into balls and bake in oven
• Roast courgette, aubergines & peppers in a little olive oil
• Slice onion and fry in olive oil with garlic
• Add passata, tomato paste, marigold bouillon and cherry tomatoes
• Simmer until cherry tomatoes are soft
• Add fresh basil
• Serve with cooked pasta, nut balls, spinach & roasted vegetables & top with a few capers