Omg meatfree meatballs with black bean spaghetti and fresh tomato sauce with capers

Again, this is thanks to Dr Rupy ‘The Doctor’s Kitchen’ – this is a superb book. I cannot wait for then next one, due out soon!

Preheat the oven to 180’C fan

Fry off until soft, the following veg, finely chopped, in coconut oil:

2-3 cloves garlic

the leaves of a few springs of rosemary (remove the woody stalks)

3 sun dried tomatoes

1/2 packet of chesnut or forestier mushrooms

remove from the heat and tip into a food processor, along with:

250g cooked puy lentils or 125g uncooked then washed and simmered in water for 20 mins ( or half a packet of ready made) – you can use other types of tinned lentils as they are much cheaper, but puy are tastier

2 tbsp milled flaxseed or linseed

whiz until they form a mixture but not a smooth paste

pull out golf ball sized handfuls and shape into balls and place on a baking tray

bake for 20mins, dependent on size of ball
To make the tomato sauce

I used a jar of bombolino tomatoes from Fattoria La Vialla, my favourite organic farm in Italy ( – you could likewise use a tin of baby tomatoes from m&s!

A good handful of black pitted olives

A good handful of large capers (again mine were from Fattoria)

a bag of basil leaves

whiz and warm in a saucepan with a splash of balsamic vinegar and a tiny drizzle of honey and some salt and pepper
Black bean spaghetti

from Aldi – cook for 3-4 mins or until soft in boiling water.

assemble and eat

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