Vegetarian Spaghetti Sauce With Plant-Based Meatballs Recipe

About this recipe

A hearty and flavorful vegetarian spaghetti sauce made with plant-based meatballs, perfect for a satisfying dinner. This dish combines rich tomato flavors with aromatic herbs for a comforting meal.

Ingredients

• - Oregano 100g
• - Filippo Berio Garlic Flavoured Olive Oil
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 1kg 1kg Green Pepper
• - Tomato Sauce With Garlic Vorrei Cooking & Table Sauces Pasta Sauce Italian Cuisine Italian Food Tomato Sauce For Pasta
• 830G Turkish Tomato Paste, 830G
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Forest Whole Foods Organic White Quinoa
• - Schwartz Garlic Salt
• - Silver Spoon Granulated Sugar
• 10G Top-Op Bay Leaves 10g

Instructions

1. 1. In a large pot, heat 2 tbsp of olive oil over medium heat. Add 1/2 diced onion and 1 diced green pepper, and sauté for 5-7 minutes until softened.
2. 2. Stir in 2 tsp garlic salt, 1 tsp oregano, and 1 tsp sugar, cooking for another minute to release the aromas.
3. 3. Add 1 can (400 g) of tomato sauce and 1 can (200 g) of tomato paste to the pot. Pour in 2 cups of vegetable broth and mix well.
4. 4. Add 2 bay leaves and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered for 2 hours, stirring occasionally.
5. 5. While the sauce simmers, prepare the quinoa according to the package instructions, either by baking or pan-frying.
6. 6. Once the sauce has thickened and flavors have melded, remove the bay leaves. Add the cooked quinoa to the sauce and stir gently to coat them.
7. 7. Serve the sauce and meatballs over cooked spaghetti or your favorite pasta, and enjoy!