Vegan Spagetti and Meatless Balls

Vegan Spagetti and Meatless Balls

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by Jennifer Brule

WCNC.com

Posted on April 23, 2013 at 12:07 PM

Updated Thursday, Apr 25 at 12:36 PM

Vegan Meat(less) balls
2 med eggplants, halved lengthwise
1 head garlic, top 1/2 inch sheared off
2 tablespoons extra virgin olive oil (EVOO)
6 oz fresh shiitake, chopped
1 large shallot, chopped
1, 15 oz can pinto beans, rinsed and drained
1 tsp tomato paste
1/3 cup fresh, chopped parsley
1&1/2 tsp Egg Replacer
2 tbs warm water
1/2 cup panel breadcrumbs

Pre-heat oven to 375F. Drizzle the halved eggplants and garlic head with 1 tablespoon EVOO and roast for 45-60 minutes, until soft. While they are roasting, sauté the shiitake and shallot in 1 tbs EVOO until soft.
Scoop eggplant from its skin into a food processor and squeeze garlic from it' skin into the work bowl. Add in the cooked shiitakes and shallots, the pinto beans, tomato paste and parsley. Process until well chopped but not so far as a paste.
Dump into a mixing bowl. Whisk the egg replacer with warm water and stir into the mixture, followed by the bread crumbs. Place in the fridge until ready to form into balls.
Use wet hands to roll mixture into meatballs. Bake in a 375F oven, on a greased baking tray until warmed through, about 20 minutes.

1/4 cup excellent olive oil
4 fat cloves garlic, sliced
4 medium, ripe tomatoes, chopped
1) Pour half of the olive oil into a large sauce pan or wok, add in the sliced garlic and set the heat over medium. Allow it to heat up slowly. Have the tomatoes chopped and ready. When the garlic just barely begins to turn golden, and becomes very fragrant, add in the tomatoes, and put a pound of pasta (preferably spaghetti) into a large pot of very salted, boiling water.
2) Bring the sauce up to a simmer, uncovered, season with a goodly amount of sea salt– taste it, it should taste fabulous, if not, add a wee bit more salt. When the pasta is 1 minute from being done, scoop out 3/4 of a coffee mug full of the pasta cooking water and pour it into the sauce. Bring the sauce back to a strong simmer and drizzle in the remaining olive oil. Drain the pasta and pile it into the sauce, turn and coat every noodle with the sauce, allowing the pasta to absorb that wonderful tomato sauce. Let it sit in the sauce for 1 minute.
Serve at once with Parmesan, if desired (but it’s not necessary).

 

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