Starting something new; having no meat in my life is not for me, however I do enjoy vegan food from time to time.
Since going to university I am eating a lot healthier. It’s not to diet, more an interest in a lifestyle in which I enjoy cooking and different foods. I do enjoy trying new things and experimenting with cooking styles.
Today, I created vegan meatballs, with spaghetti cream sauce. I hope you enjoy.
- Ground Quorn mince
- 1 tsp ground garlic
- 1/2 chopped onion
- 1 pound ground beef
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 2 tablespoons sesame oil
- 2 cups beef gravy
- 2 cups soya milk
- 200g spaghetti
- 1 cup shredded cheddar cheese
- ½ tbsp chopped parsley
- In a large bowl, combine the ground quorn mince, onion, chives, salt, and pepper, mixing until evenly combined. Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
- Add the beef broth, milk, salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!