‘Cheesy’ Vegan Meatballs with a Smoky Low FODMAP Pasta Sauce with Meatless Farm

‘Cheesy’ Vegan Meatballs

Serves 4
45 mins

Ingredients

  • Gluten free spaghetti
  • 400g The Meatless Farm mince
  • 2 tsp smoked paprika
  • Pinch black pepper
  • 1 tbsp tamari
  • 20g rice flour
  • 40g vegan ‘cheese’, grated
  • 5 large vine tomatoes
  • 1 red pepper
  • 1 medium carrot, peeled
  • 1 tbsp tamari
  • 3 tsp smoked paprika
  • 1 tbsp garlic infused olive oil
  • Pinch black pepper
  • Pinch chilli flakes
  • 1 tbsp fresh chives, chopped
  • 1 tbsp fresh basil, chopped

Method

  1. Preheat the oven and line 2 oven trays with greaseproof paper
  2. Chop the vine tomatoes in half and place them, skin down, on an oven tray, roast them for 15 mins
  3. Chop the pepper and carrot into large chunks. Remove the tomato tray from the oven, add the chopped pepper and carrot (drizzled in ½ tbsp oil) then roast for a further 20 mins
  4. While the veg is cooking, prepare the meatballs
  5. Combine all the ingredients for the meatballs in a bowl, roll it into 12 meatballs using your hands
  6. Place the meatballs on the second oven tray and bake them for 25 mins
  7. Cook the pasta as per the packet instructions and portion sizes
  8. Add the roasted vegetables to your Ninja processor along with the remaining sauce ingredients and blend for 10 seconds
  9. Serve the pasta in bowls, topped with the meatballs and spoonfuls of the sauce
  10. Sprinkle over chopped chives, basil and more grated ‘cheese’ (optional)

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