Heck Veggie Bites for Meatless
As regular readers of London-Unattached will know, I am a committed carnivore. Although I try my best to eat a balanced diet and really do enjoy what some people call a ‘feastarian’ lifestyle, I don’t believe I will ever become a vegetarian or vegan. That said, I have no problem eating a vegetarian meal occasionally and if I am cooking for veggie friends I wouldn’t encounter making something different for myself.
I’ve tried Heck sausages before and really enjoyed them used in this Moroccan style sausage casserole. So, when I was offered some of their new range of veggie bites to try I was delighted. There are two varieties – Supergreens and Thai Bites. The Thai bites are vegan, made with a Thai pesto of ginger, Thai basil, coriander and red chilli, sweet potato and sticky rice. Three of the balls are just 150 calories, so they’d be easy to use as part of a detox/diet menu. They are also gluten and dairy free, so perfect for anyone with food intolerances. Supergreen bites which I’ve used for this dish are made with quinoa, spinach, kale and ginger. Deliciously nutty in texture they are also very low calorie – 124 calories in three balls. I’d planned to make a recipe for a 5:2 fast day, serving these on courgetti. But, right now there’s a courgette famine in the shops and so, in the end, I made the dish with traditional spaghetti. I think they’d actually work exceptionally well with some buttery courgetti and the calorie count would be even lower!
Having sampled the Supergreen bites for lunch one day with a salad, I decided that they would benefit from serving with a sauce. They have a vibrant and nutty taste and a fresh tomato sauce while not terribly seasonal seemed like the perfect way to serve them. If your tomatoes are really not very ripe, I’d suggest adding a teaspoon of tomato puree to the mixture. I also added parmesan as a garnish, though the dish would work perfectly well with a dollop of creme fraiche or Greek yoghurt.
- 1 packet Heck supergreen bites
- 4 Medium Tomatoes
- 1 Shallot Peeled and finely chopped
- 1 teaspoon Olive Oil
- 1 pinch Chilli Flakes
- 2 cloves Garlic Peeled and finely chopped
- Peel the tomatoes. To do that easily, cut a small cross in the top and put the tomatoes in a bowl covered with boiling water for 3-5 minutes.
The tomato skin should peel off easily
- Cut the tomatoes into quarters and remove the seeds
- Heat the oven to 180C and put the supergreen bites in to warm through
- Warm the oil in a small, heavy bottomed pan. Gently soften the shallot and garlic for 6 minutes. Then add the chilli flakes and cook for a further 2 minutes
- Chop the tomatoes roughly and add to the pan
- Cook for a further 10 minutes till the tomatoes are complely soft, then blitz with a hand blender
- Season the tomato sauce with salt and pepper
- Serve the supergreen bites on spaghetti or courgetti, covered in tomato sauce and then topped with grated parmesan
One pack of Heck veggie bites will serve 2-3 people (there are 9 balls per pack). And, I’ve got a Heck Veggie Bites giveaway starting in a few days – so if you’d like to try for yourself, do watch out for it. Or, if you can’t wait, just pop along to Waitrose!
This recipe, without the spaghetti or courgetti and parmesan and allowing 3 supergreen balls per person is 172 calories. Perfect for a 5:2 diet fast day add 100 calories if served with my courgetti with garlic and oil or if for a feast day with normal spaghetti (200 calories or so per small portion) and very delicious too.
Disclaimer: I was sent samples of Heck veggie bites. I was not required to write a review – all comments are editorially given