Ingredients
Scale
- 4 zucchinis or 350 g/12 oz pasta
For the black bean and quinoa balls
- 1/2 cup of quinoa
- 1 can of black beans
- 1/4 cup of sesame seeds
- 1/4 cup of oat flour or bread crumbs
- 2 tbsp tomato paste
- 1/2 tbsp Sriracha
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1,5 tbsp chopped fresh herbs (oregano, sage, rosemary, basil…)
- salt, pepper
For the sun-dried tomato sauce
- 1/2 cup of halved cherry tomatoes
- 1/2 cup of sun-dried tomatoes
- 1 tbsp apple cider vinegar
- 1 clove of garlic
- 2 tbsp toasted pine nuts
- 2 tbsp nutritional yeast
- handful of fresh basil
- 1 tsp oregano
- salt, pepper
To serve
- fresh basil
- 1/2 cup of halved cherry tomatoes
Instructions
Black bean and quinoa balls
- Add quinoa and one cup of water to a pot and cook for about 15 minutes. Drain any excess water and let cool a bit.
- Meanwhile add black beans to a bowl and mash coarsely with a potato masher or a fork. Add quinoa, sesame seeds, oat flour or bread crumbs, tomato paste, Sriracha, nutritional yeast and spices and mix well together. Use your hands to make it into a moldable dough.
- Scoop out about 2 tablespoons of dough and roll into balls (about 22-25 total). Place on a baking sheet lined with baking paper.
- Bake at 200°C/400ºF for 35-40 minutes, or until crispy.
Sun-dried tomato sauce
- Place sauce ingredients in a food processor and blend until creamy.
Pasta
- Spiralize zucchinis and place in a large bowl, or prepare your pasta according to package instructions.
Assembly
- Add sun-dried tomato sauce and cherry tomatoes to zucchini/pasta and mix well. To serve, top zucchini/pasta with 4-5 balls per serving and sprinkle with fresh basil. Enjoy!
- Category: Main
- Cuisine: Vegan