Method and Ingredients

  • 4 zucchinis or 350 g/12 oz pasta

For the black bean and quinoa balls

  • ½ cup of quinoa
  • 1 can of black beans
  • ¼ cup of sesame seeds
  • ¼ cup of buckwheat or quinoa flour
  • 2 tbsp tomato paste
  • ½ tsp chilli flakes
  • 2 tbsp nutritional yeast
  • 1 tsp garlic granules
  • 1.5 tbsp chopped fresh herbs (parsley, dill, rosemary)
  • salt, pepper

For the sun-dried tomato sauce

  • ½ cup of halved cherry tomatoes
  • ½ cup of sun-dried tomatoes
  • 1 tbsp apple cider vinegar
  • 1 clove of garlic
  • 2 tbsp toasted sesame seeds
  • 2 tbsp nutritional yeast
  • handful of fresh parsley
  • 1 tsp oregano
  • salt, pepper

To serve

  • fresh parsley
  • ½ cup of halved cherry tomatoes


Black bean and quinoa balls
  1. Add quinoa and one cup of water to a pot and cook for about 15 minutes. Drain any excess water and let cool a bit.
  2. Meanwhile add black beans to a bowl and mash coarsely with a potato masher or a fork. Add quinoa, sesame seeds, buckwheat or quinoa flour, tomato paste, chilli flakes, nutritional yeast and spices and mix well together. Use your hands to make it into a moldable dough.
  3. Scoop out about 2 tablespoons of dough and roll into balls (about 22-25 total). Place on a baking sheet lined with baking paper.
  4. Bake at 200°C for 35-40 minutes, or until crispy.
Sun-dried tomato sauce
  1. Place sauce ingredients in a food processor and blend until creamy.
  1. Spiralize zucchinis and place in a large bowl, or prepare your pasta according to package instructions.
  1. Add sun-dried tomato sauce and cherry tomatoes to zucchini/pasta and mix well. To serve, top zucchini/pasta with 4-5 balls per serving and sprinkle with fresh basil. Enjoy!

Recipe type: Main 

Cuisine: Vegan Serves: 4

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