Spaghetti Nest with Zucchini Veggie-Balls – Vegan + Gluten-free

Ingredients for the Veggie-Balls

30 g Sauce Mix for Vegan Vegetable Patties with Protein
100g zucchini – shredded
15g water
10g cheese - vegan substitute
5g salt
5g garlic powder
5g onion powder
5g thyme
5g marjoram
5g parsley
5g paprika
5g white pepper
5g chili powder

Ingredient for the Spaghetti
1 packet of spaghetti
1-2 tbs Coconut oil
1 tbs cheese – vegan substitute

Ingredients for the Tomato Sauce
100g tomato paste
5g oregano
5g basil
5g parsley

Method

Step 1
In a large bowl combine the shredded zucchini, Sauce Mix for Vegan Vegetable Patties with
Protein, water, cheese, salt, garlic powder, onion powder, thyme, marjoram, parsley,
paprika, white pepper and chili powder.
Mix well by hand.
Set aside to rest for 15 minutes.

Step 2
Meanwhile, cook the spaghetti according to the packet instructions. Drain.
In the pot combine coconut oil and cheese with the pasta.
Set aside.

Step 3
After rest, with wet hands divide the Veggie-Ball mixture into balls.

Step 4
In a large frying pan heat up the coconut oil and fry the patties until golden brown.

Step 5
Preheat the oven to 180C.
Prepare a muffin tray and brush with oil.

Step 6
In a bowl combine the tomato paste, oregano, basil and parsley.
Set aside.

Step 7
Put 10g of pasta in the muffin tray, place the Veggie-Ball in the middle and pour on top the
tomato paste mixture.
Sprinkle with cheese.
Bake for 10-15 minutes or until the cheese melted or golden brown.

Step 8
Serve with your favourite salad mix.

YUM ~ ENJOY!