Vegan Lentil Meatballs with Tomato Sauce
Ingredients: sweet onion, garlic cloves, scotch bonnet pepper, whole peeled tomatoes, plant butter · 65 min cook time · 520kcal · ₩26,150
Ingredients
1medium sweet onion, 4cloves garlic cloves, 0.5pepper scotch bonnet pepper, 28oz whole peeled tomatoes, 5tablespoons plant butter, 1handful fresh basil, 1leaf bay leaf, 2teaspoons kosher salt, 1pinch black pepper, 1cup raw cashews, 2tablespoons nutritional yeast, 0.25teaspoon garlic powder, 1teaspoon onion powder, 3slices bread, 0.5cup unsweetened full-fat oat milk, 1handful fresh parsley, 0.33cup aquafaba, 2cups cooked green lentils, 0.75teaspoon fennel seeds, 0.125teaspoon nutmeg, 1teaspoon marjoram, 1teaspoon oregano, 1pinch crushed red pepper flakes, 0.75cup bread crumbs, 2tablespoons olive oil, 200g vegan pasta
Instructions
1. Quarter and peel the sweet onion, smash two garlic cloves, and halve and de-seed half a scotch bonnet pepper.
2. Start breaking down the whole peeled tomatoes with your hands or a potato masher in a pot.
3. Add plant butter, basil, bay leaf, kosher salt, and black pepper to the tomatoes. Simmer on medium heat, then lower and cook for about 35 minutes.
4. Make cashew parmesan by pulsing cashews, nutritional yeast, garlic powder, onion powder, and salt in a food processor until a fine powder forms.
5. Preheat the oven to 350 degrees Fahrenheit.
6. Soak the bread slices (with crusts removed) in unsweetened full-fat oat milk, then cut into cubes.
7. Finely mince two cloves of garlic and roughly chop the fresh parsley.
8. In a bowl, combine aquafaba, a third cup of cashew parmesan, cooked green lentils, soaked bread, minced garlic, parsley, crushed fennel seeds, salt, nutmeg, marjoram, oregano, red pepper flakes, and bread crumbs. Mix with hands.
9. Lightly oil hands and roll the mixture into meatballs. Place them in the freezer to set and firm up.
10. Remove the onions, scotch bonnet pepper, bay leaves, and basil from the finished tomato sauce.
11. Heat olive oil in a small fry pan on medium heat and fry the meatballs in batches until browned and crispy on the outside.
12. Transfer the browned meatballs to the oven and bake for about 7 to 10 minutes.
13. Boil heavily salted water and cook the vegan pasta until al dente, about 7 minutes.
14. Add the baked meatballs to the warm tomato sauce. Toss in the cooked pasta, mix well, and serve topped with cashew parmesan, finishing salt, and torn basil.
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