Tuesday, 16 October 2012

Vegan MoFo: Spaghetti & Beetballs

These brightly hued tasty morsels are a combo of cooked beetroot, quinoa, almond meal, and a little falafel mix,  with lots of herbs and spices, in a rich tomato sauce. I baked them in the oven, and then poured the sauce over the top. I have no idea what quantities I used, but I used garlic, ginger, balsamic vinegar, and Worcestershire sauce to flavour the beetballs. 

The sauce was tomato puree, red wine, italian herbs, and garlic, with cracked black pepper and fresh parsley. I wish I had written down what I did...but I didn't. So until I make them again, you'll have to either try making them yourself, or wait til I actually post a recipe :)

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