Italian Style Meatless Balls in Tomato and Mushroom Ragu

These will definitely give you that WOW moment. All the taste! All the textures! and perfect served over a steaming pile of spaghetti. You could also eat these alone or in a wrap for a light lunch. However you choose to eat these I know you will be adding this recipe to your favourites.

60 Minutes

Serves 4

367 kcal per serving

METHOD

I would suggest making the sauce whilst the meatless seitan balls are cooking in the oven.

Method for making the meatless seitan balls

1 Over a medium heat, add the oil to a large non stick frying and fry the onions, garlic and mushrooms with 1/2 teaspoon of salt for 5-10 minutes until the mixture becomes quite dry.

2 Add all of the herbs and the pepper. Mix well and put to one side.

3 Put the vital wheat gluten into a food processor (or large bowl) along with the Marmite, tomato ketchup, olive oil and soy sauce. Mix well and then continue to mix as you slowly add the water.

NOTE: If you using the bowl method, you would at this stage also add the onion mix and knead until the mixture forms a dough.

4 Next add the onion mixture and pulse until all of the ingredients are combined.

5 Remove the mixture from the processor (or bowl) and squash lightly together to form a dough. Break off 16 walnut sized pieces and form into balls.

6 Put a lining of grease proof paper into an oven proof dish, one that has a fitting lid, and place the balls around the dish so that they are not touching. Place a layer of foil on top of the dish and put on the lid to create a tight seal.

7 Bake in a preheated oven at 150 degrees for 45 minutes. Remove the lid and foil, turn the oven to 200 degrees and continue to cook for a further 15-20 minutes.

Remove from the oven and set aside.

Method for making the ragu ~

1 Add the oil to the pan and over a medium heat fry the onions and garlic until the onions have softened.

2 Add the tomatoes and all of the other ingredients, accept for the chopped basil, stir well and then cover and simmer for 20 minutes allowing the ragu to reduce and thicken.

3 Place the cooked balls into the sauce, stir together and cook for a further 2-3 minutes. If the ragu looks a little dry you can add a little more water. Check for seasoning, add the chopped basil and serve.

RECIPE NOTES

Read through the recipe before cooking. Most of the cooking can be done whilst other stages of the recipe are being prepared.

RECIPE TIPS

Both the sauce and the meatless balls freeze very well, but freeze the balls and the sauce separately.