Vegan Spaghetti And Meatballs
I used to puzzle over what to make for supper when I stopped eating bread because that’s what I used most to mop curries from my plate. Then I discovered what my Arnie khaki (Aunt) refers to as ‘zoodles’.
Woolworths sells zucchini and butternut noodles which is fantastic. Four minutes in the microwave and you’re sorted. Pair that with some mince or a good meatball chutney and you’ll impress anyone at your table, guaranteed. This dish is meat-free and the portions include, 1 starch, 4 proteins and vegetables.
Ingredients (meal for 2 people)
1 packet Quorn meatballs
1 tbsp olive oil
1 onion
2 jam tomatoes
2 tsp curry powder/1tsp Robertson’s barbecue spice
2 green chillies
1 tsp jeera powder
salt to taste
fresh coriander for garnish
1 packet Zucchini noodles from Woolworths
1/2 cup cooked Millet (you can omit)
Method
Boil Millet until soft and set aside.
In a pan, fry the Quorn meatballs in as little oil as possible. I usually use spray-and-cook and shake the pan a lot to get some colour on the meatballs. Let it cool.
Microwave your ‘zoodles’ for 4 minutes and drain.
Heat oil in a medium pot and add green chillies. If you have a mild palette it’s totally okay to skip the chillies. Your dish will still come out lovely.
Braise dices onions until golden brown and add spices. If you do not want to add chillie powder, add 1 tsp of Robertson’s barbecue spice.
When the rawness of the spice wears off, add grated tomatoes and let the chutney simmer on a medium heat for 15 minutes. Stir every five minutes and add a little water if it’s sticking to the bottom of the pot.
When the oil starts to separate from the tomato’s, drop in the meatballs, season well with salt, cover and simmer for another 5 minutes.
In a large bowl, assemble by adding your ‘zoodles’ first and topping with your fluffy Millet. Dig a little hole in the middle and fill with your meatball chutney.
Garnish with coriander.
