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For the plant-powered balls:

225 g Brown lentils, cooked

100 g Chickpeas, drained & rinsed

180 g Red kidney beans, drained & rinsed

30 g Breadcrumbs, fresh

3.5 tsp Smoked, sweet paprika

1.5 tsp Ground cumin

1.5 tsp Ground coriander

2.5 tsp Garlic granules

55 g Plain flour

0.5 tsp Coarse ground pepper

100 g Beetroot, cooked and grated

2.5 tsp Onion granules

0.5 tsp Salt

For the tomato & red pepper sauce(100g per serving):

780 g Chopped tomatoes, tinned

1 Red pepper De-seeded & roughly chopped

1 tsp Garlic Granules

1 tsp Onion Granules

2 tsp Italian Mixed Herbs

40 g Tomato ketchup

50 Plant-powered balls (14g each)

500 g Wholewheat spaghetti

1. Pulse all the ingredients in a food processor until thoroughly combined.

2. To make balls, roll mixture into 14g balls and place onto baking parchment in a lidded, plastic container. Refrigerate until required.

3. Lay the balls on a non-stick baking sheet and cook in a 240°C oven for 10-15 mins.

4. Lay the balls on a non-stick baking sheet and cook in a 240°C oven for 10-15 mins. Blend all the sauce ingredients in a food processor until smooth.

5. Cook pasta according to packet instructions. To serve, bring sauce to a simmer, and reheat balls in the sauce.

EXTRA NOTES:

– Cook the balls in advance and refrigerate or freeze until required. Defrost before reheating.

– Make the sauce in advance and keep refrigerated or freeze. Defrost before reheating.

– If the spaghetti is likely to cool before serving, drizzle over a small amount of rapeseed oil to prevent it clumping and sticking together. Refrigerate, covered until required. To serve, reheat in a pan of simmering water for a couple of minutes.