We can all do with a little help with the cost of living and plant-based, energy-efficient cooking is a great way to save money
LENTIL AND MUSHROOM MEATLESS BALLS
250g (2½ cups)
chestnut mushrooms,
roughly chopped
1 garlic clove, crushed
1 small onion,
roughly chopped
1 tbsp olive oil
250g (3 cups) cooked
green lentils from a
pouch or tin, drained
1 tbsp tomato
purée (paste)
2 tbsp chopped
flat-leaf parsley
2 tsp dried
mixed herbs
2 tbsp dried
breadcrumbs
25g (¼ cup) vegan
Italian-style hard
cheese, grated, plus
extra to serve
350g dried spaghetti
salt and pepper
basil leaves, to garnish
FOR THE TOMATO SAUCE
1 tbsp olive oil
1 onion, sliced
1 garlic clove, crushed
400g tin (1⅔ cups)
chopped tomatoes
400ml (1⅔ cups)
passata (sieved
tomatoes)
200ml (scant 1 cup)
hot vegetable
stock (broth)
1 tsp dried oregano
1 tsp sugar
1 tsp salt
By Denise Smart Serves 4 | Prep 15 mins | Cook 35 mins
1 Place the mushrooms, garlic and onions in a bowl, pour over the oil, season to taste and toss well. Cook in a preheated air fryer at 180°C/350°F for 10 minutes, shaking the basket halfway through, until softened. Cool slightly, then put in a food processor and pulse until finely chopped. Add the lentils, tomato purée, parsley, dried herbs, breadcrumbs and cheese and pulse until the mixture starts to come together. Shape the mixture into 16 balls and chill in the refrigerator while you make the sauce.
2 Heat the oil in a saucepan over a medium heat, add the onion and garlic and cook for 4-5 minutes, until softened but not browned. Stir in the remaining ingredients, season with pepper, then reduce the heat and simmer, uncovered, for 15 minutes, stirring occasionally.
3 Cook the meatballs in a preheated air fryer at 180°C/350°F for 10 minutes towards the end of the sauce cooking time. Transfer to an ovenproof dish and pour over the tomato sauce. Place the dish in the air fryer and cook for 5 minutes. While the meatballs are cooking, cook the pasta in a saucepan of lightly salted boiling water according to the packet instructions, until just tender. Drain well.
4 Divide the pasta between four bowls, spoon over the meatballs and sauce, sprinkle over some cheese and garnish with basil leaves.
NUTRITIONAL INFO
Calories (per serving) 588 | Total fat 9.4g Saturates 1.4g | Salt 1.78g | Sugar 10.4g Carbohydrates 101g | Protein 24.2g
CHICKPEA FAJITAS
By Denise Smart Serves 2 | Prep 12 mins | Cook 15 mins
400g tin (1⅔ cups) chickpeas, drained
and rinsed
1 red pepper, cored, deseeded and sliced
1 yellow pepper, cored, deseeded and sliced
1 garlic clove, crushed
juice and finely grated zest
