Savoury

Tempeh “Meatballs” & Spaghetti

There really isn’t anything more comforting that a bowl of pasta and adding in some meaty vegan “meatballs!” Takes it to a new comfort level.

This recipe is really easy to make and plus you can always make a batch to freeze and eat another day.

Processed with Focos

Tempeh Meatballs and Spaghetti in a rich Tomato Sauce

Meatballs

1 block Plant Power Tempeh

100g chestnut mushrooms

1 tin black beans or chickpeas 

2 small garlic cloves 

1 tsp paprika 

Salt and pepper

Tomato sauce

1 onion

2 garlic cloves

Small red pepper (cut finely)

1/2 courgette (cut finely)

1 tsp paprika 

1 tin chopped plum tomatoes

1 tbsp tomato purée 

Salt and pepper

1 tbsp almond butter (optional but makes it really rich and creamy)

Meatballs

In a small pan gently pan fry the chopped mushrooms until just cooked and remove from the pan.

In a food processor add the tempeh (crumbled up) mushrooms, black beans, garlic, paprika and salt and pepper and whizz it up until it begins to come together. 

Taking small amounts, roll them into meatball size balls and place them on a plate and set aside until you have used all the mixture 

(You can add a tablespoon of flour to the mixture at the food processor stage if the consistency is too soft) 

In a pan add the meatballs and gently pan fry until golden all the way round…I suggest then to pop them in the oven and cook at 160c for around 10 minutes to make sure they are cooked al the way through.

Tomato Sauce

In a pan (use the same one as the meatballs) gently pan fry the onion, pepper and courgette until nicely softened making sure to season well and then add the garlic along with the paprika and gently cook these.

Stir through the chopped tinned tomatoes and tomato purée and season accordingly.

Cook the sauce down until it becomes thicker and then add in the almond butter at the end, stirring well.

To serve, simple add cooked spaghetti into the sauce along with the meatballs making sure to coat everything and then serve in individuals bowls.

Finish off with some parsley or grated vegan Parmesan