‘Meatballs’ in Tomato Sauce

Name: ‘Meatballs’ in Tomato Sauce
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Cuisine: Northern Europe
Ingredients: 70 g vital wheat gluten; 300 g tinned black beans, drained; 130 g quinoa, cooked and cooled; 2 tbsp each Henderson’s Relish, olive oil and tomato paste; 3 tsp dried oregano; 1 tsp dried parsley; 2 tsp beetroot powder; 3 tbsp fresh basil; ¼ tsp each salt and black pepper; ¼ tsp each salt and black pepper; 2 tbsp olive oil; 1 onion, finely minced; 2 cloves of garlic, finely minced; 50 ml red wine; 1 tbsp tomato purée; 2 tbsp Henderson’s Relish; 600 g tinned chopped tomatoes; 1 tsp oregano and thyme, chopped; 1 tsp oregano and thyme, chopped; 4 tbsp nutritional yeast; 1 bunch of basil, sliced

Preparation info

Serves:
6

Difficulty
Easy
Ready in
1 hr 20

Appears in

Strong and Northern

By Katie Fisher

Published 2019

About

Ingredients

For the ‘Meatballs’

70 g vital wheat gluten
300 g tinned black beans, drained
130

Europe
United Kingdom
Sheffield
Sauce
Vegan

Method

For the ‘Meatballs’

Place all the ingredients except the vital wheat gluten into a food processor and blend the mixture for a few minutes, until all the large pieces have broken down. Transfer the mixture into a large bowl and add the vital wheat gluten, kneading gently to incorporate it completely. When a meat-like dough has formed, shape the mixture into