Vegan Meatball One Pot Pasta Food

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ONE-POT VEGAN SWEDISH "MEATBALL" PASTA RECIPE BY TASTY



One-Pot Vegan Swedish

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

8 oz cremini mushroom, finely chopped
15 oz cannellini bean, 1 can, drained and rinsed
1 small yellow onion, finely chopped
1 ¼ cups panko breadcrumbs
½ cup fresh parsley, finely chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon vegan worcestershire
1 tablespoon soy sauce
¼ teaspoon ground nutmeg
½ teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper
3 tablespoons canola oil
3 cups vegetable broth
14 oz full-fat coconut milk, 1 can
1 tablespoon vegan worcestershire
salt, to taste
pepper, to taste
¼ cup all-purpose flour
4 cups bow tie pasta, or pasta of choice
fresh parsley, for ganish

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



Vegan meatball one-pot pasta image

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

250g/9oz cauliflower florets, cooked and cooled (approx. half a head of cauliflower)
200g/7oz frozen chopped spinach, defrosted and squeezed dry
400g tin black beans, drained
2 garlic cloves, crushed or grated
2 tsp soy sauce
1 tsp dried mixed herbs
150g/5½oz oats
2 x 400g tin chopped tomatoes
200g/7oz roasted red peppers from a jar, drained
30g/1oz tomato purée
2 garlic cloves, crushed or grated
olive oil
250g/9oz whole wheat pasta (spaghetti or linguine)

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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