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Shells with vegan meatballs & tahini

Shells in two sauces with vegan easy homemade meatballs
Prep Time 9 mins
Cook Time 38 mins
Course Main Course
Servings 3 servings


  • Air fryer ( or convection oven )
  • Stove


For the vegan meatballs:

  • 100 gr of dry chickpea, should be soaked overnight in water (slightly salted);
  • 100 gr of dry black beans; should be soaked overnight in water (slightly salted);
  • 1/2 tsp. of black pepper;
  • 1/2 tsp. of salt;
  • 1 tsp. of dry basil;
  • 1/2 tsp. of baking powder;
  • for the chia egg: 1.5 tsp. of ground chia seeds + 3 tbsp. of water, stirred well.

For the pasta:

  • 230 gr pasta shells.

For the tomato sauce:

  • 420 gr of double concentrated tomato puree;
  • 6.8 dcl water (and a bit more if necessary to achieve fine sauce thickness);
  • 3 tbsp. of maple syrup, or another kind of natural sweetener;
  • 1 vegetable broth cube;
  • 1 tsp. of onion powder;
  • 1/2 tsp. of mild curry seasoning;
  • 1/2 tsp. of ground black pepper;
  • 1/3 tsp. of salt.

For the tahini sauce:

  • 6 tbsp. of tahini;
  • 2 tbsp. of lemon juice;
  • 2 tsp. of garlic powder;
  • 1.8 dcl of warm water (and a bit more if necessary, depending on tahini thickness).

For the decoration:

  • fresh rosmary.


  • Put all ingredients for meatballs (except chia egg) into a blender and chopp. After chopping place it into a container and add chia egg, then stir well. Shape small balls (19-20 gr each), put them in air fryer at 180 degrees Celsius (or in a convection oven, on baking tray covered with parchment paper). Bake for 25 min. (flip them over after the 12th min). There should be 20 balls. Stab each with a skewer on couple of places.
  • While vegan meatballs are baking, cook pasta shells by following instructions from it's package.
  • Mix together all the ingredients for tomato sauce in a pot and bring them to boil. Let simmer for 2 min, then add vegan meatballs and cook for 13 min.
  • Mix well all ingredients for tahini sauce with a spoon and set aside.
  • Combine together: put shells into a pot (or a tray) with tomato sauce, add one vegan meatball in each shell and drizzle generously with tahini sauce. Decorate with fresh rosemary. Serve warm.