Spaghetti with vegan meatballs
with a fresh tomato fondue sauce
A mouth-watering vegan version of traditional meatballs made from quinoa, red beans and nutritional yeast in a fresh pomodoro sauce.
Cooked red beans
Mix of fresh herbs
Whole wheat spaghetti
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Preheat the oven to 180 degrees.
Wash the quinoa in a bowl with plenty of water. Renew the water twice and drain it afterwards. Place the quinoa in a pot with double the amount of water. Bring it to a boil and lower the heat to simmer. Cook for approx. 12 min. until tender. Drain and let it cool down.
Place the beans in a colander and wash under water. Drain well. Put the beans on a baking sheet and bake at 180 degrees to dry. When you notice that the beans start to open (after approx. 12 min.), they will be ready.
Wash the onion and chop both the onion and garlic. Sauté in olive oil.
Put the beans in a bowl and make a paste with the help of a mixer. Add the cooked quinoa, nutritional yeast, burger seasoning and optionally salt and pepper. Mix everything together with your hands and make the meatballs to your desired size. Don't make them too large as they could break when cooking them.
For the tomato fondue: remove the skin of the tomatoes with a peeler or make a cross-cut on the bottom of the tomatoes and run them through boiling water for 20 seconds. Place them in cold water before peeling them. Cut the tomato in small cubes.
Heat a tablespoon of olive oil in a frying pan and seal the meatballs. Remove the meatballs and add another tablespoon of olive oil. Add a crushed garlic clove and some fresh herbs for the oil to take flavour. Put the tomato back in and cook everything for about 10 minutes. Optionally season.
Cook the spaghetti in plenty of boiling and salted water. Drain and put it back in the pot. Add the tomato fondue and mix everything. Optionally add some chopped fresh herbs.