Vegan Meatballs in Tomato Sauce
- For the meatballs:
- 1 can black beans, drained (400g)
- 250g mushrooms
- 100g rolled oats
- 20g fresh parsley & thyme
- ½ tbsp smoked paprika
- 1 clove garlic
- 1 tbsp tomato paste
- For the sauce:
- 100ml Alpro Alternative to single cream
- 2 cans chopped tomatoes (800g)
- 1 large onion
- 2 cloves garlic
- A handful of fresh basil
- 2 tsp tomato puree
- 1 tbsp balsamic vinegar
Preheat your oven to 180°C /160C fan/gas 4 and cover an oven tray with baking paper.
Put all the meatball ingredients into a food processor and whizz until well mixed together. Season with salt & pepper . Wet your hands (to stop sticking) and roll the mixture into little balls. Arrange them on the tray and bake in the oven for 20 minutes until cooked through.
Meanwhile... finely chop the onion, garlic and basil. Sauté the onion and garlic in a large non-stick pan with a drizzle of olive oil until the onion starts to turn translucent. Mix in the basil, tomato puree, chopped tomatoes and balsamic vinegar. Season with salt and pepper, cover and simmer for 10 minutes. Right at the end, stir in the Alpro alternative to single cream to make a deliciously creamy sauce.
Take the veggie balls out of the oven and dish them up topped in all that yummy sauce.