I love tempeh meatballs but I've got to say that the pecan nuts takes this dish into a crazy delicious territory! This is one that people ask me to re-make for them when they come for dinner, it is super easy and absolutely filling and delicious. Serve with tubular spaghetti or zucchini pasta ... or make a sub :) The possibilities are endless :)
Tempeh and Pecan Meatballs
2-3 tablespoons of olive oil
3 cloves garlic
1 cup of pecans
½ cup tomato paste
2 chia eggs (2 Tablespoons of Chia and 6 Tablespoons of water presoaked together in a small bowl for five minutes before adding).
1 tablespoon of cumin
1 tablespoon of garlic powder
1 teaspoon of dried basil
1/2 teaspoon of dried chilli flakes, more if you like it spicy!
Salt and Pepper to taste
1) Preheat Oven to 180 degrees
2) Sauté olive oil, garlic and onions together for 5 minutes on low – medium temperature.
3) Process pecan nuts until they become fine.
4) Add all other ingredients into food processor, and process until combined.
5) On an oven tray, lined with baking paper, make walnut size balls.
6) Cook for 20-25 minutes until brown and firm on outside.
Garlic Tomato Sauce:
2-3 Tablespoons of olive oil
12 cloves of garlic, diced
1 jar of passata (700 grams)
1 teaspoon of chili
Salt and Pepper
1) Saute olive oil and garlic on a low heat for 3-5 minutes.
2) Add all other ingredients, and cook for 20 minutes.
On a freshly steamed bowl of zucchini pasta, or normal pasta, add garlic sauce and five meatballs and garnish with fresh basil if desired.
When I turned 30, I went to Europe for three weeks and celebrated! One of my best memories is doing a Tuscan cooking class, it was all vegetarian and uber-delicious, and I’ve decided to take this original Tuscan recipe and turn into an easy, delicious plant based meal, perfect for lunch or dinner served with a fresh, crispy salad! The one thing I was taught is to keep onion and garlic separate when cooking pasta sauces, as in if you use garlic you don't use onion, and vice versa. It allows for stronger flavour identification for your palate, and gives that home cooked, simple, rustic truth to your dish. Sometimes I mix that up with other recipes, but never for authentic pasta sauce recipes. I hope you love this as much as I do!
Thyme and White Bean Cheesy Pasta
Recipe Type: Vegan Lunch or dinner
Prep time: 10 mins
Cook time: 15 mins
Total time: 35 mins
Fresh sprigs of Lemon Thyme.
Bring a pot of salted water to boil, and cook pasta as per their directions.
Sauté the oil and onion with a medium-low heat in a large skillet until the onions are soft and translucent. About 3-5 minutes. Add cannellini beans and the brine from the can, and cook for a further five. You can use a hand held blender or mash the beans, the blender will make it a smoother texture.
Add nutritional yeast, fresh thyme, lemon zest, lemon juice, chili flakes, salt and pepper. Mix until taste. Ensure you’re happy with the level of salt, pepper, cheesiness and chili. Some people like to add a teaspoon of mustard to deepen the flavors of cheese, but it’s an optional addition.
When the pasta is cooked, drain and add to bowls; then dress with the thyme and white bean cheese sauce. You can garnish with sprigs of lemon thyme if desired. Now enjoy, this cheesy, white bean and thyme sauce!
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Love and light,
Original recipe for Two People