You can’t beat a good bowl of chunky veg and tomato sauce poured over a bowl of pasta for a satisfying and quick comfort meal.  To add some extra texture and protein I like adding these meatless balls which bind together perfectly with whizzed up quinoa.


200g frozen soya mince
200g quinoa, soaked for 24 hours
100g fresh breadcrumbs 90g
1 red onion
1 courgette
1 tbsp marmite
2 tbsp rapeseed oil
Handful of chopped fresh parsley
1/2 tsp dried thyme
Himalayan salt
1 tsp garlic powder

  1. Soak the uncooked quinoa in plenty of cold water for at least 24 hours. You can’t mess about with this part, it has to be soaked.  Drain and set aside.
  2. Place the soya in a bowl and allow to sit at room temperature to defrost for 30 minutes or so.
  3. In a separate bowl, grate or spiralise the courgette and leave for 10 minutes in a sieve to remove the excess water
  4. In the meantime, place the quinoa in a high speed food processor and whizz on full power until completely smooth. You have to be patient and get the right consistency for it to work.  Give the processor a break if you need to to prevent overheating and keep scraping the sides.  I usually make a load and it freezes well so you don’t have to go through this process every time.  Once its smooth (the consistency of a good nut butter) its done.
  5. Remove the quinoa and set aside.
  6. Add the bread to the processor and whizz briefly into crumbs then add the red onion, marmite, rapeseed oil, parsley, garlic powder and salt.
  7. Mix to bind and then add to the quinoa.
  8. Finally add courgette after squeezing out any excess water and mix well. At this stage the mixture will be quite wet and you will never believe it can turn into a ball but fear not.  Line a baking tray with rapeseed oil spray and dollop the mixture into balls.  Don’t worry if there are not perfectly shaped you can always reshape them as they cook.
  9. Bake at 210 for 30 minutes and half way through flip them over.

Serve with a bowl of pasta and your favourite tomato sauce.


By |2020-06-16T12:17:24+00:00May 31st, 2019|Dinner, Lunches, Recipies, Savoury|0 Comments

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