Spaghetti with Soya Meat Balls

Personally I prefer my spaghetti in Aglio e olio form. I love to stock up spaghetti and create the aglio e loi pasta and eat it immediately. This time, I felt like treating the spaghetti to the special bolognaise sauce or even better the meat balls recipe. Ofcourse, I cannot add meat so I had to figure out some replacement. The obvious choice was the use of soya chunks.

1 packet Spaghetti (200 gm)
For Sauce
1 onion finely chopped
1 capsicum finely chopped
4 tomatoes pureed
4 garlic cloves crushed
1 tspn red chilli powder
1 tspn mixed herbs (Rosmeary, thyme, basil) I would go for just basil next time, as it helps bring in a sweet flavor
salt to taste
Meat Balls
1 cup of soya chunks cooked in boiling water
1 finely chopped onion
1 slice of wheat bread
2 tspn red chilli powder
salt to taste (avoid if the soya chunks are salty)
2 tbsp Oil
1) For the meat balls, grind all the ingredients expect the oil in a mixie to form a sticky paste like mixture.
2) Make small balls of the mixture. On a lined baking sheet, spread some oil and place the balls on it. Brush some oil on the balls as well.
3) Place the baking sheet in a preheated oven at 180 degrees for 20-25 min. Keep tossing the balls depending on how they change the color.
4) In a sauce pan, heat some oil and add the crushed garlic and onion and sauté until the onions become soft. Now add the chopped capsicum and sauté for another couple of minutes
5) Add salt, chilli powder and mixed herbs and then stir in the tomato puree. Let it simmer until the tomatoes are cooked.
6) In a large pan of boiling water add the spaghetti and let it cook for amount lesser than the indicated time, if the packet says 12 min then cook for 9-10 min. Strain and add to the sauce and stir again.
7)Add the meat balls on top and garnish with fresh coriander and grated parmesan cheese.

I have not tasted the meat version, but the flavor was good enough to indicate that I had a perfect replacement


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