Pasta with vegan “meatballs”
There are many, many ways of making vegan “meatballs”. I’ve tested tens of recipes. Finally, I came to the conclusion that this one is my favourite. It really works, it is delicious, and it is full of protein. What more do you want?
Provided nutrition value is per one “meatball”.
- Ingredients
- 1 cup (240 ml) water or vegetable stock
- 2 tbsp soy sauce
- 1 tbsp tomato paste
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika powder
- 100 g textured soy protein
- Pepper to taste
- 2 tbsp coconut oil (no flavour)
- 1 tbsp potato starch
- ¼ cup chopped walnuts
- 2 tbsp breadcrumbs + more for rolling the balls
Method
In a pan, dissolve the tomato paste, soy sauce, onion, garlic and paprika powder in water/stock. Now place the soy textured protein in the liquid and gently bring to boil. Simmer on low heat for 30 minutes with the lid closed. The protein will absorb almost all the liquid.
When still warm, add coconut oil, let it melt and stir well. Add potato starch and stir really well again.
Preheat the oven to 180 degrees Celsius.
Now place the textured soy protein into a food processor. Add pepper to taste, walnuts and breadcrumbs. Process until you get what looks like minced meat.
Form balls from the minced soy. Roll them in breadcrumbs.
Spray an oven dish with oil. Arrange the “meatballs” in the dish. Place the dish in the oven for 30 minutes.
Meanwhile, cook your favourite pasta and reheat your fav tomato sauce.
When the pasta is ready, drain it and stir in the tomato sauce.
Serve the pasta topped with your desired quantity of meatballs and (optionally) some chopped walnuts. Enjoy!