Thursday, 31 March 2011

Lentil Minniballs and Spaghetti

Adapted from: Post Punk Kitchen

What You Will Need:
Cheesie Tomato Sauce
{1 tsp} olive oil
{1/4 cup} finely chopped onion
{2 small cloves} garlic, minced
Fresh black pepper
{1/2 tsp} dried oregano
{1/4 tsp} dried basil
{1/2 tsp} sea salt
{1 and 1/2 tbsp} packed brown sugar
{1 tin} chopped tomatoes
{1 cup} passata
{1/4 - 1/8 cup} cashews, soaked for a few hours
{1 and 1/2 tbsp} nutritional yeast flakes

{1 clove} garlic
{1/2} small onion, shredded (try not to cry too much)
{3/4 cup} cooked green lentils (or brown)
{1 and 1/2 tbsp} nutritional yeast flakes
{2 tbsp} plain flour
{2 tbsp} soy sauce
{1 tbsp} tomato paste
{1/2 tsp} olive oil
{1 tbsp} water
{1/2 cup} store-bought breadcrumbs (store-bought is very important - normal breadcrumbs won't work)
Seasoning of choice
{1 serving} pasta of choice

  1. SAUCE: in a sauceypan, sautée onions with a pinch of salt until translucent - about 3-5 minutes. Add garlic - 1 minute. Mix in black pepper, oregano, salt, basil, and brown sugar - 2 minutes. Pour in the tomato sauces, cashews, and nutritional yeast. Cover. Simmer for 20 minutes. In a blender, process until smooth. Set aside.
  2. MINNI BALLS Mash together the garlic and shredded onion. Then, beat in the cooked lentils, nutritional yeast, flour, soy sauce, tomato paste, olive oil, seasoning and water. Blend until smooth.
  3. Combine with breadcrumbs and mix with your hands for 2 minutes. Preheat oven to 160C. Mould the minni balls as seen below and heat up a skillet with a little oil spray. Pan fry minniballs for no more than 5 minutes.
  4. Bake miniballs in oven for 18-20 minutes, tossing them in the baking tray every now and then to ensure an even oven cook.
  5. Cook pasta per packet instructions and drain. Heat through the SAUCE set aside from earlier.Throw everything together and toss, making sure you don't break the minniballs.

No comments:

Post a Comment