Made quicker than any take-out meal, and so much healthier too!
These Crispy Vegan Potato Tacos with Jalapeño Cilantro Sauce are filled with beans, crispy potatoes, crunchy lettuce and the best sauce.
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Ingredients of Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF
- Prepare of Sauce.
- Prepare 840 grams of cans of chopped tomatoes (28oz) or same quantity of my Tomato-Free Tomato sauce recipe.
- It's 2 tsp of olive oil.
- It's 2 of onions, chopped.
- It's 8 clove of garlic, minced.
- Prepare 3/4 tsp of oregano.
- Prepare 1/4 tsp of italian seasoning.
- It's 1/2 tsp of sugar.
- Prepare 1 pinch of dried chili flakes.
- It's to taste of salt.
- You need of 'Meatballs'.
- It's 560 ml of (2 & 1/3 cups) vegetable stock.
- Prepare 170 grams (3/4 cup) of raw arborio rice.
- It's 4 tsp of olive oil.
- Prepare 1 of onion, finely chopped.
- It's 450 grams of closed cap mushrooms, roughly chopped.
- Prepare 1 of egg substitute - I use 2 tbsp mashed potato but see my egg replacers recipe for more options for binding burgers/meatloaf etc.
- Prepare 50 grams (1 cup) of gluten-free breadcrumbs (I have a gf bread recipe listed).
- You need 20 grams of nutritional yeast (1/6 cup).
- Prepare 20 grams of ground almonds (optional for flavour) (1/6 cup).
- It's 1 of small bunch of fresh parsley, finely chopped.
- You need to taste of salt & pepper.
- It's of Pasta.
- Prepare 300 grams of gluten & egg free dried spaghetti (75 grams per adult).
Vickys Vegan Spaghetti and 'Meatballs', GF DF EF SF NF step by step
- To make the sauce, puree the tomatoes in a blender. In a large pot, heat the oil over a medium-low heat. Add the onions and garlic and cook until softened but not browned, 2 - 3 mins. Add the oregano, chili flakes and Italian seasoning and cook while stirring for 30 seconds.
- Stir in the tomatoes and sugar and bring to a simmer. Add salt to taste and reduce heat to low, partially cover and simmer, stirring occasionally for 45 minutes to 1 hour.
- For the 'meatballs', bring the stock to a simmer in a large saucepan over a high heat. Add the rice, reduce the heat to medium and simmer uncovered and stirring occasionally, until the rice is tender and the mixture is creamy for 20 minutes. Stir almost constantly during the last 5 minutes of cooking. Transfer to a large bowl.
- In a food processor, pulse the mushrooms in batches until almost pureed. In large nonstick frying pan heat 2 tsp olive oil over a medium-high heat. Add the onion and cook, stirring often until softened for 2 - 3 minutes. Add the mushrooms and cook while stirring until tender and most of the liquid has evaporated, 3 - 5 minutes. Add to the bowl with the rice and let cool.
- Preheat the oven to gas 6 / 200C /400F. Spray a baking tray with cooking oil. Add your egg substitute, breadcrumbs, almonds (or extra breadcrumbs), nutritional yeast, parsley, salt and pepper to cooled rice mixture and mix well.
- Form the mixture into about 24 balls. In a large nonstick frying pan, heat the remaining 2 tsp olive oil over medium high heat. Add half the balls and cook for around 3 minutes until browned.
- Move the balls to the baking tray. Repeat the browning with the remaining balls and add to the tray. Bake for 15 - 20 mins until the balls are more deeply coloured and firm.
- Cook the spaghetti according to the pack directions. Serve 6 meatballs per adult portion on a bed of spaghetti with the sauce poured over.
For a great spaghetti and meatball recipe you need a simple tomato sauce with lots of flavour. This one is a store cupboard saviour. For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Making the Best Spaghetti and Meatballs. Most of us who grew up in the US think of Spaghetti and Meatballs as Italian as red Ferraris and Chianti, but they're actually an Italian-American culinary innovation.
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