Spaghetti with vegan meatballs


In this recipe we offer you a great classic with timeless appeal, ready to surprise you in an unusual and creative version.

We are talking about the legendary spaghetti with vegan meatballs!

The result will be a first course based on tomato sauce, spaghetti and delicious meatballs of beans and chickpeas, which will surprise the palate.

A recipe ready to win the hearts and palates of convinced vegetarians or simply curious omnivores.

Ready? Go!


Ingredients to make spaghetti with vegan meatballs


Ingredients for Spaghetti

  • 250 gm Spaghetti Gustora
  • 4-5 cups of water
  • 1 teaspoon Salt
  • 1 teaspoon Oil

Ingredients for vegan meatballs

  • 1/2 cup-soaked kidney beans
  • 1/2 cup-soaked Chickpeas
  • 1/4 cup finely chopped Onions
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon finely chopped Parsley
  • 1 tablespoon finely chopped Coriander
  • 1 teaspoon finely chopped Garlic
  • Salt and crushed black Pepper as per your taste
  • 1/4 cup ragi flour
  • 1/4 cup bread crum
  • Oil for frying

Ingredients for sauce

  • 1 tablespoon olive Oil
  • 3 medium size Tomatoes finely chopped
  • 1 medium size Onion finely chopped
  • 1 tablespoon finely chopped Garlic
  • 1 teaspoon Sugar
  • 2 tablespoon Tomato ketchup
  • 1 tablespoon finely chopped Parsley
  • Salt and crushed black Pepper as per your taste
  • Grated parmesan cheese as required

How to make spaghetti with vegan meatballs

First, prepare the bean and chickpea pasta using JMG, without adding water. Remove the pasta to a bowl and add all the ingredients, except the breadcrumbs and make a thick dough.

Now make balls with the mixture and coat them with breadcrumbs.
Heat the oil and let them fry until they turn light brown in color, then keep them aside.
Heat a pan with water, add salt and oil and let it boil. When the water boils, add the spaghetti and cook for 8-10 minutes.
Once the spaghetti is finished cooking, drain the pasta and set aside.
For the sauce, heat the oil in a skillet and add the chopped onion and garlic. Sauté for 3-4 minutes.
Add the chopped tomatoes and sauté until they are cooked.
Then add the parsley, sugar, tomato ketchup, crushed pepper and salt, mix well and turn off the stove.
Add the drained spaghetti and toss well in the sauce.
To serve, top the cooked spaghetti with the vegan meatballs and sprinkle with finely chopped parmesan, parsley and cilantro.

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