Spicy Vegan Zim's Tribe Spaghetti & Meatballs
An easy week-day dinner of vegan spaghetti and meatballs, spiced up with an amazing Nigerian sauce!
Servings: 4
Calories: 560kcal
Equipment
Ingredients
- 360 g spaghetti I allow 90g per person. Add more if you like
- 400 g 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 vegan meatballs Approx 1 packet EG Birds Eye Green Cuisine, Linda McCartney
Instructions
- 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!
Notes
- 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!
Nutrition
Calories: 560kcal | Carbohydrates: 94g | Protein: 27g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 1336mg | Potassium: 1300mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1883IU | Vitamin C: 61mg | Calcium: 115mg | Iron: 6mg