Vegan Spaghetti Beet Balls in Microwave

Program: Solo & Convection Mode

Micro power level

Cook time: 27 mins

Cook temp: 180⁰C

Cook temp: 25 mins

Ingredients:

• 1 cup soaked couscous
• 1 no grated beetroot
• 2 tbsp olive oil
• 3 cloves garlic (minced)
• 1/2 cup shallot (diced)
• 1/4 tsp sea salt 
• 2 1/2 tsp fresh oregano 
• 1/2 tsp red pepper flake 
• 1/2 tsp fennel seeds (optional)
• 1/2 cup vegan parmesan cheese / tofu
• 2 tbsp tomato paste
• 3 tbsp chopped fresh basil & parsley
• 1-2 tbsp vegan worcestershire sauce (optional) 
• 200 gms pizza sauce
• 120 gms spaghetti

Preparation:

1. In a bowl add water leaving 2 inch on top, add 2 tbsp olive oil and heat it for 7 mins at 100% micro-power level. Then add Spaghetti and cook for 10 mins, till al dente.
2. Now in another bowl add oil, minced garlic, diced shallots and heat for 5 mins at 100% micro-power level. Keep mixing after every 2 mins.
3. Add grated beetroot, oregano, red pepper flake & sea salt to mix along with garlic, shallot mixture continues to cook for more 5 mins at 100% micro-power level.
4. Then add soaked couscous, tofu, tomato paste, fresh basil or parsley and Worcestershire (optional). Mix to combine until a textured dough forms. Taste and adjust flavor as needed.
5. Scoop out heaping 1 1/2 tbsp amounts of beet balls mixture, gently form into small balls using your hands place on a plate and refrigerate for 15 mins.
6. Brush some oil on the tray/magic tawa and  place the cooled beet balls on the grease tray and sprinkle some oil over it and bake at 180⁰C for 20 mins.

Assembly:

1. In a microwave safe glass casserole, add cooked spaghetti, and spread gently. Now top the spaghetti with the beet balls, placing them evenly. Top this with the pizza sauce and grated tofu.
2. Bake on convection mode for 5 mins at 180⁰C on using low rack.  Serve hot garnished with Fresh basil.