No meat, no worries! Iron, in the form of non-haem iron, can be found in plant-based foods too so don’t fret if you’re trying to reduce your meat intake in favour of a few more vegetables on your plate. You can absolutely tick all nutrient boxes in macro- and micronutrients on a vegetarian or plant-based diet — it just takes a little education and discovering delicious recipes like this one.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- (No) Meatballs
- 200g organic silken tofu
- 2 cups (40g) baby spinach
- 1 clove garlic, peeled & roughly chopped
- 200g cooked lentils
- ⅔ cup quinoa
- 1 tbsp extra-virgin olive oil
- 1 tbsp chopped fresh parsley
- 1 tsp dried oregano
- 1 tsp dried basil
-
Zucchini Pasta - 2 tsp extra-virgin olive oil
- 2 cloves garlic, peeled and finely chopped
- 600mL passata
- 4 medium (450–500g) zucchini, spiralised into noodles
Method
- To make the (no) meatballs, place all ingredients in food processor and blitz well. Shape into 12 balls, and place in fridge to set for 30 mins.
- Preheat oven to 180°C and line large baking tray with greaseproof paper. Arrange balls on the tray, spray with extra-virgin olive oil or toss in oil to coat and cook for 25 mins.
- To make zucchini pasta, heat frying pan on medium heat, add extra-virgin olive oil and garlic and cook for 2 mins. Add passata and zucchini noodles and cook for 4-5 mins, to heat and soften.
- To serve, divide zucchini pasta between bowls and top with (no) meatballs.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
