Spaghetti with Meatless Meatballs

Ingredients

• 1 1/2 finely chopped onion
• 250g finely chopped mushrooms
• 250g finely chopped eggplant
• 20g dried shiitake mushrooms
• 1/4 cup black quinoa
• olive oil
• 4 tsp liquid smoke
• 1 tsp balsamic vinegar
• 1 handful chopped parsley + extra
• 2 handfulls chopped basil + extra
• 2 slices gluten free bread
• 5 cloves of garlic
• 40g walnuts
• 1 tsp dried or fresh rosemary
• 1/4 tsp chilli flakes
• 800g chopped tomatoes
• 3 serves of gluten free spaghetti

Directions

Place shiitake mushrooms in a bowl and cover with boiling water, setting aside for approx 20 mins. Add 1/2 cup boiling water to a small pot with 1/4 cup black quinoa, simmer for 10 mins, then remove from heat, pop lid on and let sit for a further 10mins. Add 1 onion, mushrooms and eggplant to fry pan on medium heat (removing the shiitake from the water before adding). Add a good amount of olive oil, balsamic, liquid smoke, salt and pepper and add water as needed to soften and brown. In the meantime toast the bread, place in food processor with walnuts, 1 clove of garlic and dried rosemary and blend until you have a fine crumb. Scoop out of food processor and set aside. Place all veg in food processor once soft and browned, and blend until smooth but still a little chunky. Add your quinoa, bread mix (save some to garnish), 1 handful parsley, 1 handful basil and season with salt and pepper. Roll into balls and fry gently in a little oil of your choice until golden. To make the sauce, sauté 1/2 a chopped onion and 4 sliced cloves of garlic, then add tomatoes, a good handful of fresh basil, a pinch of salt, some cracked black pepper & chilli flakes and allow to simmer until reduced. In the meantime cook your fave spaghetti until al dente. Just before serving add another small handful of fresh basil to the sauce then serve up.