Preparation time is 5minutes
Cook time is 30minutes
Total time is 35minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 1tablespoons canola oil
- 2 onions, peeled and diced
- 2 cloves garlic, peeled and minced
- 400grams chopped tomatoes
- 400grams butterbeans, drained
- 1teaspoons oregano, dried
- 300grams vegan meatballs
- 1/2 medium lemon, zest
- 300grams spinach
Nutrition per serving
1140kJ / 272Cal
1140 Kilojoules or 272 Calories
13% of daily energy intake*
Protein
21.5grams
Fat
8.4grams
Carbs
24.0grams
Sugars
7.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Rich ragu and filling butterbeans make this vegan meatball dish hearty and warming.
Method
Step 1 of 3
Heat half of the oil in a large pan on medium high heat and cook the onions for 6-7 minutes. Add the garlic and oregano and cook for 1 minute. Pour over the chopped tomatoes and butterbeans with half a tin of water, reduce the heat and simmer gently for 20 minutes.
Step 2 of 3
Heat the rest of the oil in a large pan on medium high heat and cook the meatballs, stirring often, for 5 minutes until browned all over. Tip into the butterbean sauce along with the spinach and cook for 3 minutes, or until the spinach has wilted.
Step 3 of 3
Tip the meatballs into the sauce along with the lemon zest and spinach and cook for 3 minutes, or until the spinach has wilted.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.