Ohh boy, if you haven't yet tried Zim's Tribe sauces, you're going to want to run out and get some for this Spicy Vegan Spaghetti and Meatballs! The sauces are made by a lovely London small business owner, Andrew who wanted to bring the flavours of his Nigerian home cooking to the UK. He says 'think of them like the Nigerian version of marinara sauce' and use them everywhere.
I like to use Zim's Tribe sauces not only in more traditional Nigerian stews (check out this Peanut Yam stew) but in easy, everyday dishes like spaghetti and meatballs, for a delicious, rich, spicy flavour with next to no effort at all! Perfect for ringing the changes to your usual mid-week dinner.
To make dinner even easier, I cheat a little and use pre-made vegan meatballs. There are some great ones around now, Linda McCartney, Oomph and Birds Eye Plant kitchen are all easily accessible and taste great with a lovely spicy tomato sauce. Alternatively, make your own and freeze, ready to deploy for mid-week dinners.
- Zim's Tribe Sauce: spicy and rich. Available in different heat levels so you can have a milder version, or go extra hot! I love to use the Medium or Hot for these spaghetti and meatballs.
- Vegan Meatballs: Cheat and buy some ready made ones from your supermarket, or use your favourite recipe. The spices in the Zim's tribe will absorb into the meatballs as the sauce cooks, and make them extra delicious.
- A tin of tomatoes: Get the crushed ones.
- An onion: Simply sliced and sauteed before we add in the sauce. You can choose to use a red or a regular onion.
- A red pepper (optional, but nice to add in some flavour and extra vitamins!)
- Spaghetti: I like to serve 80-90g per person. You can use gluten free, chickpea, wholewheat or whatever spaghetti you like best.
- Put your pasta water on to boil.
- Sautee the onion and pepper until soft
- Add the vegan meatballs and brown for a minute or so (you can add them frozen! No need to defrost!)
- Now add the can of tomatoes
- And the Zims tribe pasta sauce and simmer.
- By now the pasta water should be ready to add pasta to. So add it in and cook as usual until just al-dente
- Drain the pasta and stir into the saucy meatballs and serve!
You can buy them in the UK on the Zim's Tribe Website (link)
You could substitute the sauce for your other favourite spicy vegan tomato-based sauce, plus add extra garlic, fresh ginger and a teaspoon of curry powder.
I like to use Oomph, Linda McCartney or Plant Kitchen from Birdseye- it just depends on what's available at the local supermarket. Feel free to make your own, or use your favourite brand!
Absolutely, use your favourite type of pasta.
I like to make this for 2 people, then set aside half the sauce and meatballs and either freeze, or use the saucy vegan meatballs in an epic sandwich!
We like to serve this Spicy Vegan Spaghetti and Meatballs with a simple salad, dressed with some of Zim's Tribes fabulous flavoured oils.
Or why not try these simple salad ideas to serve alongside
Spicy Vegan Zim's Tribe Spaghetti & Meatballs
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
- 360 g (13 oz) spaghetti (I allow 90g per person. Add more if you like)
- 400 g (14 oz) crushed tomatoes (1 tin / can)
- 1 jar Zim's Tribe Sauce (Choose your heat level!)
- 1 red pepper (or choose yellow if you like!)
- 1 onion (red or white is fine)
- 1 tablespoon olive oil
- 250 g (9 oz) vegan meatballs (Approx 1 packet EG Birds Eye Green Cuisine, Linda McCartney)
- Put a large pot of water on to boil for the pasta.
- Thinly slice the onion and pepper.
- In a large frying pan, sautee the onions and pepper until soft in the olive oil.
- Add the vegan meatballs and fry a little until a little browned.
- Now add the Zim's Tribe sauce and the tin of tomatoes and simmer.
- By this time, your water should have boiled. Add a generous pinch of salt to it and then the spaghetti.
- Keep simmering the sauce on low until your spaghetti is just al-dente.
- Drain the spaghetti, and add to the sauce and meatballs. Simmer all together for a minute, then serve!
- Use your favourite vegan meatball brand. It doesn't matter if the weight is a little different.
- You can choose any type of pasta you like best! Gluten free, wholewheat or regular. Just adjust the timing accordingly.
- If your meatballs are frozen, you can cook them from frozen, just simmer a little longer to ensure they are properly hot!
- This recipe makes enough sauce for 4 people. If you're cooking for less, just remove some of the sauce before serving and freeze or keep for later. It makes GREAT sloppy but delicious sandwiches!
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