Dinner

Vegan, Paleo, Gluten free,

I have managed to turn this family favourite into a nutritious plant based meal using mushrooms to replace meat.

Did you know that mushrooms are low in calories, fat-free, cholesterol-free, gluten-free, and very low in sodium, yet they provide nutrients such as selenium, potassium , riboflavin, niacin, vitamin D and more.

Ingredients:

Mushroom balls:

  • 3 cups of mushrooms
  • ¾ cup of pecans
  • 3 Tbsp of rolled oats001
  • 1 clove garlic minced
  • 2 Tbsp tahini
  • 2 tsp tamari
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chilli flakes (optional)

 

Sauce:

  • 1 brown onion diced
  • 2 tsp dried oregano
  • 1 red capsicum cubed
  • 1 green capsicum cubed
  • 4 sundried tomatoes (I like the ones that are not preserved in oil- available most grocery stores)
  • 2x 400g cans of diced tomatoes
  • 3 Tbsp tomato paste

Method:

Mushroom Balls:

  1. Place the pecans and oats into a food processor and process till pecans are chopped.
  2. Add garlic, mushrooms, tahini, tamari, cumin, organo and chilli flakes.
  3. Blitz until well combined and nearly smooth.
  4. Roll the mixture into small balls and place on a lined baking tray into 180 degree Celsius oven.
  5. Cook for approximately 20mins or when they firm up to touch.

Sauce:

  1. Dice the onion and cook until caramelised.
  2. Add oregano and tomato paste and stir well.
  3. Add the diced tomatoes, capsicum and sundried tomatoes stirring thoroughly
  4. Simmer for 20mins.

Serving options:010

Gluten free: Brown rice noodles or zoodles

Paleo: Zoodles

Vegan: choose between wholemeal pasta, brown rice noodles or zoodles.

Enjoy

Xoxo Hollie

Spaghetti & Mushroom Balls

Spaghetti & Mushroom Balls

Ingredients

  • Ingredients:
  • Mushroom balls:
  • 3 cups of mushrooms
  • ¾ cup of pecans
  • 3 Tbsp of rolled oats
  • 1 clove garlic minced
  • 2 Tbsp tahini
  • 2 tsp tamari
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp chilli flakes (optional)
  • Sauce:
  • 1 brown onion diced
  • 2 tsp dried oregano
  • 1 red capsicum cubed
  • 1 green capsicum cubed
  • 4 sundried tomatoes (I like the ones that are not preserved in oil- available most grocery stores)
  • 2x 400g cans of diced tomatoes
  • 3 Tbsp tomato paste

Instructions

  1. Method:
  2. Mushroom Balls:
  3. Place the pecans and oats into a food processor and process till pecans are chopped.
  4. Add garlic, mushrooms, tahini, tamari, cumin, organo and chilli flakes.
  5. Blitz until well combined and nearly smooth.
  6. Roll the mixture into small balls and place on a lined baking tray into 180 degree Celsius oven.
  7. Cook for approximately 20mins or when they firm up to touch.
  8. Sauce:
  9. Dice the onion and cook until caramelised.
  10. Add oregano and tomato paste and stir well.
  11. Add the diced tomatoes, capsicum and sundried tomatoes stirring thoroughly
  12. Simmer for 20mins.
  13. Serving options:
  14. Gluten free: Brown rice noodles or zoodles
  15. Paleo: Zoodles
  16. Vegan: choose between wholemeal pasta, brown rice noodles or zoodles.
http://www.poweredbyvegies.com.au/2016/spaghetti-mushroom-balls-2/