Spaghetti with black bean walnut vegballs


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.

Macro (Per serving) Gram Kcal %
Protein 26 104 12.64
Carbohydrate 137 548 66.59
Fat 19 171 20.78
Total 823

Serves 4



  • 455g package gluten-free spaghetti


  • 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