Recipe

VEGGIE BALLS & WHOLEMEAL PENNE IN TOMATO SAUCE WITH VEGAN PE

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VEGGIE BALLS & WHOLEMEAL PENNE IN TOMATO SAUCE WITH VEGAN PESTO. Recipe below… This is my plant-based version of the classic Italian pasta and meatballs. You can make super good balls from veggies and legumes and grains. The trick to binding them is chickpea flour.

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INGREDIENTS
Veggie Balls:
1 cup besan (chickpea flour)
1 cup cooked chickpeas
1 cup cooked brown basmati rice
½ cup nutritional yeast
1 onion, finely diced
2 garlic cloves, finely chopped
1 tsp oregano leaves
2 cups kale leaves, finely chopped
1 tsp vegan stock powder
Salt and pepper to taste
Sauce:
4 garlic cloves, finely chopped
1 onion, finely chopped
1 carrot, finely diced
2 celery sticks, finely diced
650ml jar of passata
2 x 400g tins diced tomatoes
1½ cups, liquid vegan stock
1 cup wholemeal penne pasta
1 cup non-alcoholic red wine
1 tsp dried mixed italian herbs
1 cup fresh basil leaves
Vegan Pesto:
2 cups fresh basil leaves (2 bunches), tightly packed
4 cups baby spinach leaves
½ cup nutritional yeast
4 tbsp cashew sour cream (recipe below)
2 garlic cloves
½ cup water (more if required)
1 tsp salt
Cashew Sour Cream:
1 cup raw cashews
1 cup water
1 lemon, juiced
¼ tsp salt

METHOD
For the veggie balls: Place all the ingredients into a bowl and mash with your hands into a paste and mix to combine. Then roll the mixture into balls. Bake the balls in the oven until golden brown. For the sauce: Add all sauce ingredients into a large pot. Stir to combine. Add the balls and pasta, cover with a lid, and cook slowly on a very low heat for for 30 minutes or until the pasta is al dente. For the cashew sour cream: Place all the ingredients in a high speed blender and puree until smooth. For the vegan pesto: Place all ingredients into a blender. Pulse to a rough sauce, pour into a bowl. To serve: Place the pot on the center of the table, sprinkle with basil leaves, drizzle over some pesto and sprinkle with salt and pepper.

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#veganpasta #veganmeatballs #veganbowls