SPAGHETTI + VEGAN 'MEAT' BALLS

wow! delicious... and, apart from the burn i sustained during the frying stage of this recipe, easy to throw together for sunday night dinner! this vegan meatball dish will open the eyes of any carnivore to the satisfying, healthy and hearty possibilities of a vegan diet

how? 

meatballs:

1/4 cup of tvp (textured vegetable protein)

1/4 cup of hot water

1 tablespoon of nutritional yeast flakes

1/2 teaspoon of dried oregano

1 teaspoon of soy sauce

1/2 teaspoon of garlic powder

2 teaspoons of treacle

salt and pepper to season

2 tablespoons of plain flour 

combine the tvp with the hot water and sit for 2-3 minutes to absorb the water. add the other ingredients except the flour. cover and place into the fridge for 1-2 hours. remove from the fridge and add the flour to thicken and coagulate. roll the mixture into balls roughly 2 cm in diameter. 

makes 8 meatballs 

1/2 cup of vegetable oil (i used sunflower) for frying

heat the oil in a small frying pan and fry the balls until crisp and browned. remove from the oil and drain on paper towel. set aside. 

sauce:

3/4 cup of tomato puree

8 kalamata olives, pitted and roughly chopped

1/2 teaspoon of dried oregano

3 tablespoons of green pepper + garlic topper

combine all ingredients in a small saucepan and heat through, reduce slightly to thicken sauce. 

pasta:

1/5 packet of wholemeal spaghetti 

boil water in a pasta pot, add spaghetti and cook until al dente. drain and combine with the sauce. add the 'meat' balls and gently toss through spaghetti and sauce to coat and heat through.

amaze!