Ian and Henry’s Pastaball Marinara with Black Beans recipe on Living on The Veg

Henry Firth and Ian Theasby served up tasty vegan meatballs (pastaball marinara) with black beans and sundried tomatoes on Living on The Veg.

The ingredients for the pastaballs are: 250g wholewheat pasta shapes, such as penne, 1x 400g tin black beans, 50g sun-dried tomatoes in oil, 1 tbsp chilli powder, 50ml BBQ sauce, Olive oil, 1 large onion, 2 garlic cloves, Salt and black pepper.

For the marinara sauce: 1 large onion, 3 garlic cloves, Olive oil, 260ml red wine, 1 ½ tbsp dried oregano, 1 bay leaf, 75g tomato puree, 75ml water, 900g tomatoes, 15g fresh basil leaves, ½ tsp sugar, Salt and black pepper to taste.

To garnish: A few small fresh basil leaves.

See the recipe in Bosh’s book titled: BOSH! Healthy Vegan: Over 80 brand-new recipes with less fat, less sugar and more taste, from the 1 Sunday Times bestselling authors available from Amazon now.