Monday, 27 October 2014

Meatless Monday: Spaghetti and Meatless Balls

This Meatless Monday I'm sharing a recipe I only made for the first time last week, so rather than tell you exactly what to do I'll tell you what I did. This recipe uses Quorn Meat-Style Balls which are vegetarian but not vegan.

You will need:
One tin of diced tomato (mine had basil and oregano so I didn't have to add those as they're not in my garden at the moment)

Two medium - large tomatoes

One carrot (grated, even though this one clearly isn't)

One small - medium zucchini

Roughly 200g of sliced mushrooms

Minced or crushed garlic

Half an onion. This one is red, but I think a brown one would be more suitable


One bag of Quorn Meat-Style Balls

One large-ish bunch of chopped parsley and cooking oil. which there are no pictures of because I'm slack

In a large pot, add the onion and 1 teaspoonful of garlic, along with a good splash of cooking oil

When everything starts to smell delicious and dinner-y, add the mushrooms and enough water to just cover them, and pop the lid on the pot.

Let that simmer (low heat) for about fifteen (15) minutes. You should have something like this, probably:

Add the grated carrot and chopped tomato and zucchini, along with the parsley and a little more water.

Stir, and cover for another ten - fifteen (10 - 15) minutes on low to medium heat. You now have the sauce:

Add the balls and turn the heat up slightly. Leave it uncovered for this bit. Check back and stir periodically.
This was taken at about twenty (20) minutes after adding the balls. I decided it was time to put the spaghetti on.

I took the rather controversial step of cooking the spaghetti in the sauce, because that's what my Nana always did when she made "Skeddi and rissoles" and that turned out fine.

I ended up with this very delicious meal. 

I was actually having an off day and I was surprised it turned out so well. By "well", I mean it was nice enough to make my whole day better. Yay! :-)

Happy Nibbling!
Cassandra Louise

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