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
Minniballs
{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
Method:
- 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.
- 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.
- 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.
- Bake miniballs in oven for 18-20 minutes, tossing them in the baking tray every now and then to ensure an even oven cook.
- 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.
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