Spaghetti with black bean walnut vegballs

Instructions

Cook the spaghetti according to the package directions.

Meanwhile, make the vegballs. Chop the onion, garlic, and parsley and place them in a food processor. Add the black beans, cooked rice, mushrooms, herbs, cumin, salt and pepper. Pulse until the mixture attains a moderately chunky texture. Add the breadcrumbs and walnuts and stir to combine. Shape the mixture into 2inch (5cm) diameter vegballs.

Pour enough olive oil into a skillet to form a thin layer on the bottom and heat over medium heat. Cook the vegballs for about 5 minutes on each side, or until they get a golden-brown crust.

To make the marinara sauce, heat the olive oil in a saucepan over a medium-low heat. Add the rest of the marinara sauce ingredients, bring to a simmer and let cook for 10 minutes. Adjust the consistency to your liking by adding water as needed.
Serve the vegballs over the spaghetti along with a generous helping of the sauce.

Serves 4

Ingredients

Spaghetti

• 455g package gluten-free spaghetti

Vegballs

• ½ red onion
• 2 cloves garlic
• 30g chopped fresh parsley
• 1 (15oz(425g) can black beans, drained and rinsed
• 128g cooked brown rice
• 70g packed copped portobello mushroom
• 1tsp dried thyme
• 1 tsp dried oregano
• 1tsp ground cumin
• Salt and freshly ground black pepper
• 60g gluten-free vegan breadcrumbs
• 55g walnut pieces
• Olive oil for panfrying

Marinara Sauce

• 1tbsp olive oil
• 1 bay leaf
• 1 (15oz (425g) can tomato sauce
• 1tbsp tomato paste
• 1tsp dried thyme
• 1tsp dried oregano
• ¼ tsp freshly ground black pepper
• Salt