Health · Uncategorized

Mushroom Meatballs – Vegan, Gluten Free

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Healthy Mushroom meatless meatballs with courgetti and sundried tomato sauce

Lazy Sunday calls for something a bit healthier and a bit lighter to get your body ready for the working week.

 After spending the weekend feeling poorly with flu like symptoms, I didn’t want to eat anything too heavy but needed something filling.

Spiralized courgette has been very popular since the spiralizer hit us all in the face a few years ago, topping Lakeland’s most sold item in 2015. I didn’t get into this fad and I’ve cheated with shop bought courgetti.

Finding a decent meatless, vegan meatball is hard. I have a soy intolerance to add to the battle, so 99.9% of mock meats available aren’t suitable.

I found a similar recipe online but substituted a few items to appeal to my tastes and things I already had in the cupboard and fridge. This recipe is very versatile, and depending on your own tastes, items can be traded for alternatives.

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Ingredients:

  • 2 Onions
  • 6 large chestnut mushrooms
  • 1 tablespoon of garlic
  • A large handful of kale
  • Coconut oil
  • 1 tablespoon chopped oregano
  • 1 tablespoon chilli flakes
  • spiralized courgettes
  • 1 tin of chopped tomatos
  • 6 large sundried tomatos from a jar

Instructions:

  1. Preheat the oven to 200c, 400 degrees F and prepare a oven tray with a sheet of baking paper
  2. On the hob add the 2 onions, chopped to small pieces and the 6 large mushrooms also chopped to small pieces and let them cook until the onions are golden, before taking out of the pan add the tablespoon of chopped garlic
  3. Add the chopped onion, mushroom and garlic mix to a food processor and add the handful of kale, coconut oil, chopped oregano and chilli flakes and blend until fully mixed
  4. This mixture should make 10 balls depending on the your desirable size, roll the mixture and place on the baking sheet and place in the oven for 18-20 minutes
  5. In the meantime heat the courgetti in a hot wok or microwave
  6. To make the tomato sauce, add the chopped tomatos into a blender with the sundried tomatos and blend until smooth then transfer to the hob to heat
  7. To serve, add the courgetti to a plate, top with 4 or 5 meatballs each and drizzle with the thick, sweet sundried tomato sauce

Bon appetit

 

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