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Ingredients
1 x pack Tofoo Veggie Balls
2 tbsp olive oil (1 for balls, 1 for onion)
1 small white onion diced
3 garlic cloves minced
1 tin chopped tomatoes
1 bay leaf
1 tbsp caster sugar
1 tbsp balsamic vinegar
1 veggie stock cube crumbled
Large handful basil torn (set aside some leaves to scatter over)
250g spaghetti
To serve
50g Parmesan shavings (or vegan alternative)
Get started
- Start by heating 1 tbsp of oil in a large, non-stick pan over a medium-high heat. Add your Tofoo veggie balls and fry for 5-10 mins, moving about as you go until browned. Remove from the pan and set aside for later. Boil your water to cook your pasta later.
- Onto the sauce! Add another tbsp of oil to you pan over a medium heat, add your onions and fry for 5 mins until translucent. Add your garlic and fry for another min until fragrant.
- Add your chopped tomatoes, bay leaf, caster sugar, balsamic vinegar and veggie stock cube, stir and simmer for 5 mins. Add your veggie balls back to the pan, season and cover and simmer for 10 mins until the sauce has thickened. Whilst simmering away add your spaghetti to your boiling water and cook for 10 mins until al dente.
- To serve, split your spaghetti across bowls, top with your veggie balls and sauce plus a scattering of basil leaves and Parmesan.
