Ingredients
1 pack Anamma soya mince (450 g) You can use a different brand, but make sure it doesn’t include a lot of sugar and additives.
1/2 onion
2 garlic cloves
1/4 cup rice flour
1/4 cup oats (gluten-free)
2 tbsp tapioca starch, heaped
3 tbsp water
2 tsp Italian seasoning
1/2 tsp chilli powder
2 tbsp nutritional yeast
salt and black pepper
olive oil, for frying
Method
Preheat the oven to 220°C
Rince and finely chop onion and garlic.
Add tapioca to the water and stir until dissolved.
Put the onion and garlic on a medium hot skillet with olive oil. Fry a bit and then add the soya mince. Move it around in the skillet, just fry for a bit, don’t let it brown.
Stir in seasoning and nutritional yeast and then rice flour, oats and the tapioca mix. Blend well and let it cool until it’s cold enough to use your hands to form the balls.
Meanwhile make the tomato sauce, THIS ONE, for example, without the soya mince. Or THIS SAUCE, without the courgette.
Form the balls when the mince is not too hot to handle any longer. Small balls work better. Squeeze them in your palms and roll a bit. It’s a bit tricky as it’s only tapioca and oats that work as binding agents, but doable by squeezing a bit.
Arrange on a baking tray, lined with baking paper, and bake for about 20 minutes.
Add the balls to the tomato sauce and let them rest there while boiling the pasta.
Arrange on plates and garnish with basil or parsley. Grated vegan parmesan is nice as topping too.
Note that if oats make you ill you can skip them and use more tapioca instead. If so use 3 heaped teaspoons. The balls will not be as firm, but tasty nevertheless.
You can use any seasoning you prefer and adding herbs to the mince is also nice.
These balls are delicious with potato mash and brown sauce as well.
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