Macaroni with a spicy tomato sauce and seitan meatballs

Ingredients for macaroni with a spicy tomato sauce and seitan meatballs

Ingredients for the tomato sauce:

  • 1 leek
  • 2 carrots
  • 1 celery stalk
  • 1 onion
  • 2 cloves garlic
  • 1 small dried chilli
  • 500 ml red wine
  • 500 ml yeast-free vegetable stock
  • 2 tins of peeled tomatoes (about 400 g)
  • 4 tbsp tomato purée
  • 150 ml olive oil (Amanprana Verde Salud)
  • A pinch of fleur de sel (Amanprana)
  • A pinch of pepper
  • 4 dried bay leaves

Ingredients for the seitan meatballs:

  • 1 Veggie Protein Bloc – Spelt
  • 1 small onion
  • 1 small fresh chilli
  • 4 cloves garlic
  • 1 tbsp cornflour
  • 1 tbsp breadcrumbs

Preparation of macaroni with a spicy tomato sauce and seitan meatballs

  1. Start by peeling the onion and garlic and washing the vegetables. Finely crush the garlic and chop the vegetables into uniform pieces.
  2. Heat the olive oil in a large pot and lightly sauté the garlic.
  3. Add the remaining vegetables and the tomato purée and simmer gently for 5 to 8 minutes.
  4. Deglaze with red wine, add the vegetable stock and simmer briefly.
  5. Add the tomatoes and bay leaves.
  6. Turn the heat down to the lowest setting and simmer for about two hours.

Making the seitan meatballs:

  1. Chop the seitan, onion, garlic and chilli into chunks and pass through a mincer to obtain a finely-minced pulp.
  2. If you don’t have a mincer, you can use a blender.
  3. Add a tablespoon of cornflour and a tablespoon of breadcrumbs to the minced mixture and knead well to combine.
  4. If the mixture starts to get too dry, add a few drops of water and continue to knead.
  5. Cover the mince and leave to rest for 20 minutes.
  6. With damp hands, form the mince into balls of a uniform size, and deep-fry the balls in Amanprana coconut oil until golden brown.
  7. When the balls are golden brown, place them on kitchen paper until the excess oil has dripped off, then add to the sauce.
  8. Allow the sauce to continue cooking.
  9. Ten minutes before the end of the cooking time, remove the tomatoes and cube finely or purée, then return to the pan.
  10. Bring a pot of salted water to the boil and cook the macaroni until al dente.
  11. Serve the meatball sauce hot over the macaroni.

Tip of Stefano:

Meatballs and tomato sauce, the perfect combination

The combination of meatballs and tomato sauce is indeed a classic. In this recipe it’s delicious with macaroni, but you can of course serve it with any kind of pasta. Remember the famous spaghetti-and-meatballs scene in the film Lady and the Tramp? Why is this combination so perfect? The flavours fit together perfectly, like pieces of a jigsaw. Naturally, you can give this classic dish a completely different twist, to suit your own taste. Put some extra garlic or basil in the sauce or add a dash of cream. You can give it your own personal touch. This recipe replaces the traditional meatballs made from beef mince with vegetarian meatballs made from seitan.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward. Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan. Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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What fans say about Bertyn

Miki Duerinck & Kristin Leybaert

cooks of the vegetarian cookery studio and authors of 4 vegetarian cooking books, Ghent

“Even if we never manage to convert the world to the vast majority of meat replacements, one product remains decidedly hopeful: the Manitoba wheat and soy sauce-based, traditionally produced seitan manufactured by Bertyn. It brings together the two qualities required if you justifiably want to call a product a ‘meat replacement’: it is pure and natural and very tasty. It is on sale in health food shops, vacuum packed as seitan steak, seitan supreme or in ‘block form’. It is easy to prepare: the seitan is baked, steamed or cooked in a flash because it never requires lengthy cooking times. So from now on no restaurant has a valid excuse for not putting such a vegetarian dish on the menu.”