Everybody loves meatballs because of their rich and filling texture but vegetarian lifestyles present a conundrum because as the name suggests, they are made of meat.
However, new recipes have emerged, preparing vegan meatballs with entirely plant-based ingredients while maintaining the authentic and an even better taste than traditional meatballs.
- Peel onions and place in a blender, chop a stick of celery, five cloves of garlic, some chestnut mushroom; blitz for 2-3 minutes until they are finely chopped.
- Place a saucepan on medium heat with a touch of olive oil, add blended mix.
- next goes in a generous amount of sea salt and black pepper, allow to cook for a few minutes.
- Add a tablespoon of dried oregano to the pan, one tablespoon of dried basil, one tablespoon of dried sage, one teaspoon of fennel seeds, and one tablespoon of dried rosemary, turn properly.
- Include tomato puree, miso paste, turn and add some red wine for richness along with the veg stock.
- Next, add a cupful of ground tofu (or chickpeas), and allow to cook for about 45 minutes.
- Transfer tofu to a mixer and mix with gluten wheat for about 10 minutes or knead with hands for 15 minutes.
- Roll the dough up into even-sized balls, preheat a non-stick pan with a touch of oil, add meatballs, cook for about four minutes until caramelized.
- Place balls on a baking tray, add red wine, vegetable stock, a cup of chopped canned tomatoes, some fresh thyme, rosemary, bay leaf, and a pinch of pepper, give it a little shake to stir ingredients.
- Cover with foil and place in the oven at 175 degrees Celsius (ensure you monitor oven temperature),
- bake for 90 minutes.
- Prepare your pasta by boiling in water for about ten minutes.
- Proceed to make the sauce by mixing vegetables, onions, spices, and tomato puree in a pan with a little oil,
- Stir and allow to cool for ten minutes.
- Get vegan meatballs in frying pan and add the sauce into it and cook for about 3-5 minutes.