Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 250grams cauliflower florets
- 400grams black beans, drained
- 4 cloves garlic, peeled and minced, divided
- 150grams oats
- 1teaspoons oregano
- 2teaspoons soy sauce, reduced salt
- 800grams chopped tomatoes
- 150grams sundried tomatoes, drained, chopped
- 1/2 bunch basil, fresh, chopped
Nutrition per serving
1770kJ / 425Cal
1770 Kilojoules or 425 Calories
20% of daily energy intake*
Protein
19.2grams
Fat
11.8grams
Carbs
59.2grams
Sugars
14.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
These veggie and bean packed meatballs make a delicious and filling plant-based meal.
Method
Step 1 of 3
Cook the cauliflower for 7-8 minutes in a pan of boiling water. Drain well. Tip the oats into a food processor and blitz to a flour consistency. Add the cauliflower, black beans, half of the garlic, soy sauce and oregano and blitz to a coarse paste. Roll the mix into balls and place on a plate and into the fridge.
Step 2 of 3
Add the garlic, chopped tomatoes and sundried tomatoes to a blender with half of the basil. Blitz until smooth.
Step 3 of 3
Heat the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 6-8 minutes until browned all over. Pour over the sauce, reduce the heat and simmer for 10 minutes. Serve with fresh basil on top.
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