Vegan Meatballs with Pasta
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Ingredients
for
2
- For the tofu meatballs
- 1 cup firm Tofu (mashed)
- ½ onion (very finely chopped)
- 1 clove garlic cloves (crushed)
- 2 Tbsps Almond flour
- 1 slice Bread (crumbed)
- 1 Tbsp all-purpose flour
- 1 Tbsp finely, chopped parsley
- 1 Tbsp soy sauce
- ½ tsp dried thyme
- For the rigatoni and sauce
- 1 Tbsp olive oil
- 1 small onion (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 cup canned, chopped Tomatoes
- ½ cup vegetable stock
- 1 Tbsp Red wine vinegar
- 0.333 cup Red wine
- 1 pinch sugar
- freshly ground Black pepper
- 2 cups Whole Wheat Rigatoni
- 2 Tbsps grated Parmesan
- To garnish
- Sage
Preparation steps
1.
For the tofu meatballs: heat the oven to 200ºC (180º fan) 400ºF gas 6. Line a baking tray with non-stick baking paper.
2.
Mix together all the ingredients until well blended. Shape into 8-10 balls and place on the baking tray.
3.
Bake for 15 minutes, then turn the balls over and bake for a further 15 minutes.
4.
For the rigatoni and sauce: Heat the oil in a pan. Add the onions and cook for about 5 minutes, until softened but not browned.
5.
Stir in the garlic and continue cooking for 1 minute. Add the tomatoes, stock, vinegar, wine and sugar. Bring to a simmer and cook for about 20 minutes until thickened.
6.
Cook the rigatoni in boiling salted water according to the pack instructions. Drain well and stir into the sauce. Season with freshly ground black pepper.
7.
Spoon the rigatoni onto serving plates and top with the tofu meatballs. Sprinkle with parmesan cheese and garnish with sage leaves.
