Friday, 7 September 2012

Nut free & Gluten free Vegan Vege-balls (meatballs)

Pasta with Vege-balls

Here's a great recipe for a vegan vegetable based spaghetti & 'meatballs' dinner. The millet (told you, millet is my mantra!) in the recipe helps to bind the other ingredients together. The beet adds meat-like color and sweetness to the vege-balls. Shitake mushrooms or if you like, porchini better, add flavor and some bite to the them. These are baked in the oven, not fried, once again a personal preference. Add them to your favorite pasta sauce just before serving and you are set to go. These vege-balls freeze really well so you can freeze left overs for a rainy day. Yum!

Nut free Gluten free Vege-balls

Nut free & Gluten free Vegan Vega-balls (meatballs)

1 cup millet
2 cups tomato juice or vegetable stock
1 cup grated beetroot
2 cups chopped shitake mushrooms
1/4 cup finely chopped onion
2 teaspoon finely chopped garlic
2 tablespoon oat bran (I'm sneaky in that way)
1/4 cup finely chopped Italian parsley
3 tablespoon olive oil
Salt and pepper to taste.

Method: First cook millet in tomato juice and keep aside. Next, in a separate pan, sauté onions in olive oil. Add mushrooms and garlic and sauté till soft and any liquid from the mushrooms evaporated. Add beetroot next and keep cooking till mixture is dry. Next add the cooked millet, oat bran and chopped parsley. Mix well and adjust seasoning. While the mixture is still fairly warm, form into small balls, spray with cooking spray and cook for 10 minutes till browned in a hot oven (200 degrees celcius). Take out from oven, cool before stirring into prepared pasta sauce. Serve with your favorite pasta.

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