As you can see from the title, these can be called many different things! The important factors to note are:
1. They’re vegan
2. They’re mainly chestnuts
3. They’re yummy
Glad we cleared that up 🙂 Basically my kids love spaghetti and meatballs, so I attempted a healthy vegan version!
I’m learning so much at the moment about how to replace meat with nuts, seeds or pulses, AND create something my family will eat… thankfully these got a thumbs up from almost everyone (a 3/4 thumbs up from my kids with very sensitive palates is still pretty good when they’ve never had chestnut balls before!). My husband and I loved them and I’ll definitely be making these again, possibly as burgers to serve with homemade chips and salad, oh yes, another recipe is effervescing…
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people
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- 2 tbsp odourless/mild coconut oil
- 1 onion diced small
- 1 clove garlic crushed
- 200 grams cooked chestnuts
- 1 small carrot grated
- 1 tbsp tomato puree
- 2 tbsp milled flax seeds
- 1 tsp mixed herbs
- 1/2 tsp ground turmeric
- 1 tsp coconut aminos
- freshly ground black pepper
Ingredients
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- Preheat the oven to 180 degrees centigrade (fan) and line a baking tray with baking paper.
- Melt the 2 tbsp of coconut oil in a frying pan and fry the diced onion on a medium to low heat for 4 minutes. Add the crushed garlic and fry for a further minute.
- Put the chestnuts into a blender and blend until they're in very small pieces, but not made into flour.
- Place all of the ingredients into a mixing bowl and mix well.
- Take small handfuls of the mixture and roll into balls. Continue until all the mixture is used up. I made 21 small balls and they cooked in 25 minutes. If you make larger ones then I'd decrease the oven temperature to 170 and cook for a little longer so that they cook through without the exterior burning.
These are great served over brown rice spaghetti, with green beans, a tomato sauce and basil to sprinkle over – yum!
I’m particularly excited that I get this again for lunch tomorrow 🙂
