Soya Marinara Sauce with Spaghetti
Vegetarian
20 min
4 Serving
25g Protein
Ingredients
- ½ cup Saffola Soya Chunks (boiled and squeezed dry)
- 2 Spring onions, finely chopped
- 1½ tsp Garlic
- ½ tsp Ginger (chopped)
- 2 Green chillies, chopped
- ½ tsp Fresh mix herbs - basil, oregano, chilli flakes
- 1 tbsp Oil
- ¼ cup Cheese, shredded
- 3 tbsp or 2 slices of bread soaked in milk and squeezed
- Butter, salt, pepper as per taste
- 2 tbsp Oil
- 3 Tomatoes, parboiled, skinned & pureed
- ½ Onion & 1½ tbsp Garlic (chopped)
- 1½ tsp Basil leaves; 1½ tsp Parsley
- 1½ tsp Oregano; 1½ tsp Chilli flakes
- ¼ cup Red dry wine (optional)
- 1 tbsp Parmesan cheese powder
- Salt, pepper to taste
Recipe Instruction
- Coarsely grind Saffola Soya Chunks. Take out in a bowl, mix all other ingredients and form golf-size balls.
- Line them in a baking dish and bake for 15-20mins @180 degrees C. Alternatively, you can shallow fry the balls in a pan on slow heat until golden brown.
- Soya balls are ready. For Marinara sauce
- Heat oil in a pan and add garlic. Sauté.
- Add chopped onions and sauté till the colour changes to pale golden.
- Add wine if desired. Add basil leaves, parsley, oregano, chilli flakes, pureed tomatoes and give it a boil.
- Adjust seasonings as desired. Add soya balls and let them be covered well with the sauce.
- Sprinkle parmesan cheese.
- Marinara sauce is ready to serve with spaghetti.
