Vegan Harissa Spaghetti and Meatballs

You can’t get more romantic that Spaghetti and Meatballs, and this vegan recipe is full of all the stunning flavours, plus a few more veg.

Done in 50 minutes

Dish by Mia Jacobs

Ingredients

For the sauce

50mlolive oil

5garlic cloves

1 tspchilli flakes

1 tsppaprika

2 tbsprose harissa paste

1.5 tbsptomato paste

1 x 400g tingood quality plum tomatoes

1 tspsugar

to tastesalt and freshly ground pepper

For the 'meatballs'

175g mushrooms, finely chopped

1small white onion, finely chopped

2whole garlic cloves, gently crushed

1 tsptomato paste

1 tspchilli flakes

1vegan beef stock cube

1 tspsoy sauce

225g chickpeas

60gbreadcrumbs

75goats

1 tbspaquafaba (chickpea water)

1/2 tspfennel seeds, crushed

1 tsp Italian seasoning

15gfresh parsley, finely chopped

to tastesalt and freshly ground pepper

To serve

200gspaghetti

to servevegan parmesan

These vegan meatballs are surprisingly meaty, you wouldn't believe they were made with mushrooms, chickpeas and a handful of other plant based ingredients! The sauce is rich, tomatoey and just a little bit spicy. This is true indulgence, and you're going to love it!

Method

Preheat the oven to 200 degrees. Heat a saucepan over a medium low heat. Add the olive oil and the garlic cloves and fry them gently to infuse the oil. After a few minutes, add the chilli flakes and paprika and fry for 20-30 seconds, stirring to avoid them burning.

Next add the harissa and tomato pastes to the pan, stir to combine. Once the mixture thickens and darkens slightly, add the plum tomatoes along with 3/4 tin of water, the sugar, salt and pepper. Bring to a simmer then cover and leave to reduce.

In a frying pan, heat a splash of oil over a medium heat. Add the chopped onions. Fry until softened before adding the mushrooms and frying until all the moisture has evaporated (be patient this will take time!). Stir frequently to avoid them catching then add the garlic and tomato paste, soy sauce and crumble in the vegan beef stock cube.

Once the mixture is dry, let it cool slightly. Blitz the oats in a food processor until you get a fine powder then add the onion and mushroom mixture along with the other meatball ingredients. If the mixture is wet and sticky, add more oat flour.

Bring the dough together into a ball then separate into small balls. Leave to rest for 10-15 mins in the freezer then fry in a small amount of oil until lightly brown on the outside. Place into the oven for 10 mins.

Blend the tomato sauce and put the pasta onto boil. Once the pasta is cooked and the meatballs are hot through, top the tomato sauce through the spaghetti with a splash of pasta water. Serve with the meatballs on top, a sprinkle of parsley and a generous helping of vegan parmesan.

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.