How’s going? 🙂
Harvested some of our zucchinis and turned them into this following dish 😀
Sauce:
3 garlic, thinly sliced
1 tbsp chopped yellow onion
1/2 of a small purple onion, sliced
4 large tomatoes, blender to smooth
2 tbsp olive oil
1 bay leaf
10 fresh basil, chopped/sliced (homegrown)
1/2 tsp each dried oregano, rosemary, tarragon, basil, thyme
10 baby carrots, sliced
1 tbsp Vegeta powder
Heat oil saute garlic, onions and carrots
Stir in pureed tomato
Add in spices and season
Cook until carrots tender and liquid evaporated a bit
Meatballs:
500 g fresh oyster mushrooms
100 g tapioca starch
2 tbsp corn starch
Vegeta powder to taste
A dash of ground white pepper
1-2 tbsp aquafaba
Boil mushroom to soften, drain, squeeze water out and blender to smooth result
Mix in starches and season. Mix until dough can be shaped into balls. Add starches a little at a time if still needed (to be able to shape into balls)
Bring 1 L veggie broth to boil and drop meatballs and cook til float, drain (you can reuse broth to make soup), set aside
Spaghetti (zoodles) – homegrown
1 large zucchini, spiralized
1/4 of an onion, sliced
1 tbsp olive oil
Heat oil, saute onion to soften
Stir in zoodles, cook until a little soften
Pour in sauce followed with meatballs
Cook for another 8 mins
Serve immediately sprinkled with parmesan
Parmesan (apparently I forgot to sprinkle mine for the picture lol)
Almond meal mixed with nutritional yeast
My plate has ends of the zucchini, so they don’t really look as the noodle should have taken picture of my husband’s or son’s plate instead lol
Spaghetti Meatballs
Ingredients
Sauce
- 3 garlic thinly sliced
- 1 tbsp chopped yellow onion
- 1/2 of a small purple onion sliced
- 4 large tomatoes blender to smooth
- 2 tbsp olive oil
- 1 bay leaf
- 10 fresh basil chopped/sliced (homegrown ❤️)
- 1/2 tsp each dried oregano rosemary, tarragon, basil, thyme
- 10 baby carrots sliced
- 1 tbsp Vegeta powder
Meatballs
- 500 g fresh oyster mushrooms
- 100 g tapioca starch
- 2 tbsp corn starch
- Vegeta powder to taste
- A dash of ground white pepper
- 1-2 tbsp aquafaba
Zoodles
- 1 large zucchini spiralized
- 1/4 of an onion sliced
- 1 tbsp olive oil
Parmesan
- Almond meal mixed with nutritional yeast
Instructions
Sauce
- Heat oil saute garlic, onions and carrots
- Stir in pureed tomato
- Add in spices and season
- Cook until carrots tender and liquid evaporated a bit
Meatballs
- Boil mushroom to soften, drain, squeeze water out and blender to smooth result
- Mix in starches and season. Mix until dough can be shaped into balls. Add starches a little at a time if still needed (to be able to shape into balls)
- Bring 1 L veggie broth to boil and drop meatballs and cook til float, drain (you can reuse broth to make soup), set aside
Zoodles
- Heat oil, saute onion to soften
- Stir in zoodles, cook until a little soften
- Pour in sauce followed with meatballs
- Cook for another 8 mins
- Serve immediately sprinkled with parmesan
