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Vegan Balls + Ragu

15 Minute Vegan Balls + Ragu. Vegan balls with a lush sauce and courgetti!

Serves: 2 Time: 15 minutes



  • 180g Cherry Tomatoes, halved

  • 1 Red Onion, cut into chunks

  • 1 Tablespoons Balsamic Vinegar

  • 20g Pine Nuts

  • 20g Garlic, minced

  • 240g Borlotti Beans, drained (or substitute for Cannellini/Pinto

  • 2 Tablespoon Flour

  • 2 Tablespoon Oil

  • 300g Carrots, cubed

  • 300g Courgette, spiralled (or shop bought courgetti)


  1. Heat the oven to 180°C.

  2. Toss the carrots, red onion and cherry tomatoes in 1 tablespoon of olive oil, season then pop them into the oven for 15 minutes.

  3. Meanwhile, mash the drained beans in a bowl, add garlic, flour, vinegar and season well. Make around 10 balls and set aside.

  4. Heat a large non-stick pan over high heat, add the remaining oil, once hot begin to fry the vegan balls off until browned and crisp on the edge. Remove and keep warm until serving.

  5. In the same pan, add the courgetti, toss well until warmed through.

  6. Once ready, divide between bowls, top with the vegan balls, roasted onion, tomato and carrot mix and a sprinkling of pine nuts.

  7. Serve and enjoy!


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