herbwormwood
Oct 25th, 2007, 02:16 PM
Meatballs are something I have not eaten for probably 30 years or so and whether I liked them or not I fail to remember. However the thought of vegan meatballs popped into my mind a few months ago and I have finally had a go at making a nice Italian version.
Its the Pesto which makes it Italian!
Ingredients are approximate, feel free to experiment.
2 large onions;
1 red pepper, seeded, chopped and white part removed;
3 tablespoons olive oil;
1 tablespoon Zest Vegan Pesto;
1 tin chopped tomatoes;
1 tsp vegan gravy powder;
2 heaped tsp marigold reduced salt bouillion;
1 tablespoon red lentils;
125 grammes large round soya chunks (I used Heera brand);
2 tablespoons cut green beans;
1 tsp miso paste;
dash vegan worcester sauce;
3 cherry tomatoes (optional);
Plenty of water.
1.Fry onions in the oil until pale golden then add the red pepper and fry some more.
2.Add the lentils, tomatoes, soya chunks and a quantity of water (sorry not exact I just guessed the right amount- don't add too much or it will be too watery) and cook on medium to low heat with pan lid on for about an hour until the lentils and chunks are soft.
3.Add the green beans, pesto, bouillion and cook covered another 20 minutes or so.
4.Then make up the gravy powder and add the mixture and the miso and worcester sauce.
5. Continue to cook until the gravy has thickened.
6. Serve with rice, pasta or roasted vegetables...
Its the Pesto which makes it Italian!
Ingredients are approximate, feel free to experiment.
2 large onions;
1 red pepper, seeded, chopped and white part removed;
3 tablespoons olive oil;
1 tablespoon Zest Vegan Pesto;
1 tin chopped tomatoes;
1 tsp vegan gravy powder;
2 heaped tsp marigold reduced salt bouillion;
1 tablespoon red lentils;
125 grammes large round soya chunks (I used Heera brand);
2 tablespoons cut green beans;
1 tsp miso paste;
dash vegan worcester sauce;
3 cherry tomatoes (optional);
Plenty of water.
1.Fry onions in the oil until pale golden then add the red pepper and fry some more.
2.Add the lentils, tomatoes, soya chunks and a quantity of water (sorry not exact I just guessed the right amount- don't add too much or it will be too watery) and cook on medium to low heat with pan lid on for about an hour until the lentils and chunks are soft.
3.Add the green beans, pesto, bouillion and cook covered another 20 minutes or so.
4.Then make up the gravy powder and add the mixture and the miso and worcester sauce.
5. Continue to cook until the gravy has thickened.
6. Serve with rice, pasta or roasted vegetables...