Vegan Meatball One Pot Pasta Food
ONE-POT VEGAN SWEDISH "MEATBALL" PASTA RECIPE BY TASTY
Here's what you need: cremini mushroom, cannellini bean, small yellow onion, panko breadcrumbs, fresh parsley, garlic, dried rosemary, vegan worcestershire, soy sauce, ground nutmeg, liquid smoke, salt, pepper, canola oil, vegetable broth, full-fat coconut milk, vegan worcestershire, salt, pepper, all-purpose flour, bow tie pasta, fresh parsley
Provided by Merle O'Neal
Categories Dinner
Yield 8 servings
Number Of Ingredients 22
Steps:
- In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
- Heat the canola oil in a large pot over medium-high heat.
- Roll the "meatball" mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
- Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
- Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
- Garnish with parsley.
- Enjoy!
Nutrition Facts : Calories 902 calories, Carbohydrate 112 grams, Fat 52 grams, Fiber 7 grams, Protein 20 grams, Sugar 10 grams
VEGAN MEATBALL ONE-POT PASTA
Veg-packed vegan meatballs and a rich tomato sauce are baked with whole wheat spaghetti for a dinner that will do you good. Dr Rupy's vegan recipe costs less than a pound per portion. Each serving provides 533 kcal, 24g protein, 80g carbohydrate (of which 15g sugars), 9g fat (of which 2g saturates), 19g fibre and 0.9g salt.
Provided by Dr Rupy Aujla
Categories Main course
Yield Serves 4
Number Of Ingredients 13
Steps:
- Cook the cauliflower florets in a pan of boiling water for 7-8 minutes, until soft but still holding their shape. Drain thoroughly, then tip onto a plate lined with kitchen paper and leave to cool.
- Grate the cooked cauliflower with a cheese grater into a bowl, then add the spinach, beans, garlic, soy sauce and mixed herbs. Work the mixture together with a potato masher to form a rough paste.
- Blend the oats to a fine powder with a stick blender, then add to the bowl and mix to combine. See the tips box below on how to make the veggie balls with a food processor. Roll the mixture into balls, put on a tray or plate and chill for at least 30 minutes until firm.
- Preheat the oven to 180C/160C Fan/Gas 4.
- To make the sauce, tip the tinned tomatoes into a jug with the peppers, tomato purée, garlic and 350ml/12fl oz water. Whizz to a smooth sauce with a stick blender.
- Heat a splash of oil in an oven-proof, wide-lidded saucepan pan or casserole dish. Fry the veggie balls in batches until golden-brown, transferring to a plate with a slotted spoon when done.
- Pour half of the sauce into the pan, then arrange the dried pasta on top. Spread the balls over the pasta, then pour over the remaining sauce. Bring to a simmer, then cover with a lid and transfer to the oven for 25 minutes.
- Give everything a gentle stir before serving.
Nutrition Facts : Calories 533kcal, Carbohydrate 80g, Fat 9g, Fiber 19g, Protein 24g, SaturatedFat 2g, Sugar 15g
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ONE-POT SPAGHETTI AND VEGAN MEATBALLS • HAPPY KITCHEN
From happykitchen.rocks
4.2/5 (4)Total Time 15 minsCategory Main CourseCalories 295 per serving
- ONE-POT SPAGHETTI: Heat a lug of olive oil in a large pot or skillet over medium-heat. Add minced garlic and sauté for about 1 minute until golden. Add diced tomatoes, tomato paste, a pinch of salt, cilantro and vegetable broth. Bring to a boil. Add olives, spaghetti (broken in half, if needed) and 2 falafel balls (use your hands or a fork to break it up into smaller pieces) and cook for 6-8 minutes, stirring occasionally to avoid clumping. Add more boiling water if needed. Discard the cilantro before serving.
- DRESSING: For the dressing, combine the yogurt, juice and zest of 1/2 lemon and mint leaves and pulse in a blender until combined.
- ASSEMBLE: Divide the spaghetti among 2 bowls, place 3 falafel balls on top of each bowl and drizzle with the yogurt dressing. Garnish with the chopped cilantro. Enjoy!
11 SUPER EASY VEGAN ONE POT PASTA RECIPES - VEGAN HEAVEN
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- Instant Pot Thai Peanut Noodles. If you love Thai flavors, you should definitely try these Instant Pot Thai peanut noodles by Sandhya from Sandhya’s Kitchen.
- Lemon Spaghetti with Spinach. These lemon spaghetti with spinach are the perfect recipe for busy weeknights! It’s a one pot meal, super delicious, comforting, and 100 % vegan!
- One Pot Chili Mac and Cheese. If you can’t decide between chili and mac and cheese, you should try this one pot chili mac and cheese by Florian from Contentedness Cooking.
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- Saucy Gochujang Noodles. You’re a fan of Asian recipes? Then try these sauce gochujang noodles by Lo from Zestful Kitchen. If you’re looking for a meal with less calories, you could also make this meal with zoodles instead of rice noodles.
- One Pot Pasta with Lemon and Zucchini. This one pot pasta with lemon and zucchini makes the perfect weeknight dinner. It’s vegan, super easy to make, and so comforting.
- Sweet Potato Mac and Cheese. Yes, it’s true! You can make vegan mac and cheese with sweet potatoes! Don’t these sweet potato mac and cheese by Charla from That Girl Cooks Healthy look super creamy?
- Vegan One Pot Spaghetti with Vegetables. Have you ever tried vegan one pot spaghetti with vegetables? It’s so delicious and easy to make! Just perfect for lazy days!
- Vegan Thai Peanut Noodles. These vegan Thai peanut noodles by Jagruti’s Cooking Odyssey are perfect when you’re looking for a quick weeknight dinner.
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