I may be vegetarian but I am not a fan of fake meat. I’ve always thought it was a bit of a boring cop-out. Whenever I see those gray, chewy fake chicken pieces I can’t help but wonder why you wouldn’t just use something natural and tasty like mushrooms instead! When there are so many delicious ways to cook vegetables I honestly find I rarely miss eating meat.
But I’m from New Jersey and I grew up eating the kind of decent Italian food you rarely find on this side of the Atlantic. A good spaghetti and meatballs is the perfect comfort dish for cold winter nights. My photography doesn’t really do it justice but I promise my recipe is much more moist than anything made with veggie mince!
- 1 aubergine
- 1 wholemeal bread roll (about 80g)
- about 200g pecans
- 1/4 onion
- 3 cloves garlic
- 1 tsp dried Italian herbs (oregano, basil, thyme, rosemary, whatever you’ve got!)
- Salt and pepper to taste
1. Preheat your oven to 175 degrees C (350 F)
2. Prick the aubergine all over and roast in the oven until the skin is wrinkled and the insides are soft.
3. Whizz all the other ingredients in a food processor.
4. Scrape out the flesh from the aubergine, add to the processor and mix briefly.
5. Shape mix into small balls and place on an oven tray. Place in the oven and cook for about 20 minutes or until browned.
6. Serve with your favourite pasta shape and sauce. I love them with spaghetti and this really simple tomato, butter and onion sauce.
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