Spaghetti and No Meatballs

Fry's Family Foods

Vegan spaghetti and vegan meatballs

Simple spaghetti dish the kids will love!

  1. 1 pack Fry’s Asian Spiced Burger (or your favorite vegan burger), chopped into small cubes
  2. 3 sprigs of fresh rosemary. Remove the twigs and chop the leaves into fine pieces.
  3. 8 savory crackers (your favorite type), smashed into powder form in plastic bags
  4. 2 heaped teaspoons Dijon mustard
  5. 1 heaped teaspoon dried oregano
  6. About 8 tsp water
  7. sea salt
  8. freshly ground black pepper
  9. olive oil
  10. 1 bunch fresh basil
  11. 1 medium onion, finely chopped
  12. 2 cloves garlic, finely chopped
  13. ½ fresh or dried red chilli, finely sliced (optional)
  14. 2× 14 oz. can chopped tomatoes
  15. 2 tablespoons balsamic vinegar
  16. 1 teaspoon brown sugar
  17. 14 oz. dried spaghetti or penne
  18. Vegan Parmesan cheese, for grating (optional)

  • Add chopped rosemary and finely smashed crackers to a mixing bowl with the mustard, burger cubes, and oregano.
  • Add water a good pinch of salt and pepper.
  • With clean hands scrunch and mix up well.

 

  • With wet hands, roll the mix into little meatballs – you should end up with 24-28 balls.

 

  • Drizzle them with olive oil and jiggle them about so they all get coated.

 

  • Put them on a plate, cover and place in the fridge until needed.
  • Heat a large frying pan on a medium heat and add some olive oil.

 

  • Add onion to the frying pan and stir for around 7 minutes or until softened and lightly golden.
  • Then add garlic and chili (optional), and as soon as they start to get some color add the basil leaves.

 

  • Add the tomatoes, balsamic vinegar, and sugar.

 

  • Bring to the boil and season to taste.

 

  • Heat another large frying pan and add a glug of olive oil and your meatballs.

 

  • Stir them around and cook for 8–10 minutes until golden.
  • Add the meatballs to the sauce and simmer until the pasta is ready, then remove from the heat.

 

  • Add the pasta to the boiling water and cook according to the packet instructions.

 

  • Saving some of the cooking water, drain the pasta in a colander.

 

  • Return the pasta to the pan.

 

  • Spoon half the tomato sauce into the pasta, adding a little splash of your reserved water to loosen.

 

  • Serve on a large platter, or in separate bowls, with the rest of the sauce and meatballs on top.

 

  • Sprinkle over the small basil leaves and some grated Parmesan (optional).

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