Vegan Aubergine & Beetroot “Meatballs”
This family-friendly recipe is great for both kids and parents – and it's a quick one. It's delicious served with a simple tomato sauce and pasta, or the side of your choice, such as rice or mashed potatoes.
Substitutes:
- No red onion? Try with shallot instead.
- No oregano? Use thyme or rosemary.
Prep time: 20 minutes
Cook time: 20 minutes
Total time: 40 minutes
Servings: 2
Ingredients:
1 Beetroot (120 g)
1 Aubergine (300 g)
2 Garlic cloves
3 tbsp Breadcrumbs
1 tsp Oregano
1 tbsp Flax seed
Salt & pepper
For the sauce:
1 tbsp Olive oil
1 Red onion (chopped)
1 Can chopped tomatoes
1 tsp Oregano
10 Basil leaves (chopped)
1 tsp Caster sugar
For serving:
160 g Tagliatelle
Recipe:
- Preheat the oven to 190C/170c fan/gas mark 5. Stir together the flaxseed with 2 tablespoons of water in a small mixing bowl.
- Cut the beetroot and aubergine into chunks, then add to a food processor with the garlic and blend until finely chopped.
- In a mixing bowl, mix the chopped beetroot, aubergine and garlic with the flaxseed mixture, breadcrumbs, oregano and a big pinch of salt and pepper.
- Using your hands, mix 12 balls with the mixture. Put them on a lined baking tray, then drizzle with olive oil and bake for 20 minutes.
- In the meantime, make the tomato sauce. Heat 1 tablespoon of olive oil in a saucepan over a medium heat. Cook the onion for 2 minutes, then add the chopped tomatoes, oregano, basil leaves, sugar and a pinch of salt and pepper. Cook for 15 minutes.
- Bring a saucepan of salted water to the boil and cook the tagliatelle until al dente. Drain and set aside.
- Divide the tagliatelle onto plates, top with the tomato sauce, vegan meatballs and some fresh basil. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.
