Mighty Meatless allergy free balls & spaghetti

This recipe is delicious.  These meatless balls are packed with nutrients from all the vegetables.  They are a good source of fibre because they are built up from wholegrain rice and gluten free rolled oats.  The tomato sauce is easy to prepare too and I promise it will go down well even with the big eaters in your household!

This recipe is totally free from all 14 allergens and even looks like meat, so if you are doing Veganuary, you will not fear you're missing out!

Enjoy!

Serves 4 as a main course

Prep time: 10 minutes + 2 hours chilling

Cook time: 20 minutes

Ingredients:

For the meatless balls:

  • 1 tbsp olive oil

  • 50g wholegrain rice 

  • 1 onion, diced

  • 1 garlic clove, chopped

  • 300g cup mushrooms, washed and chopped

  • 2 tbsp tomato puree 

  • 50g gluten free rolled oats

  • handful gluten free plain flour

For the tomato sauce:

  • 400g chopped tomatoes

  • 1 tbsp red wine vinegar

  • 250g spinach

  • 200g gluten free spaghetti

Method:

  1. First prepare your balls.  Boil the rice for 20-25 minutes, refer to pack instructions.

  2. Heat the olive oil in a large frying pan.  Add in the onion, garlic and mushrooms.

  3. Cook until the vegetables soften and the mushrooms become brown and shrink in size.

  4. Add in the puree and stir well.

  5. In your blender blend the oats to make a flour consistency.

  6. Add in the mushroom mixture.

  7. Blend until it becomes into a paste consistency. 

  8. Drain the rice and add to the blender.

  9. Blend until the mixture is combined and smooth.

  10. Using a handful of gluten free flour ensure your hands are coated with it and create balls from the mixture.  If the mixture is sticky, add more flour to the blender and blend again.

  11. Put your balls in the fridge for 2 hours.

  12. Prepare your tomato sauce by adding the chopped tomatoes to your frying pan on a low heat.

  13. Add in the red wine vinegar and simmer.

  14. Prepare your spaghetti, refer to pack instructions.

  15. Add the spinach to the frying pan and let wilt.

  16. Add in the balls and ensure they are coated in the sauce.

  17. Turn over after 3 minutes until warm.

  18. Drain your spaghetti and serve!

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