Pasta with chunky tomato sauce and bean balls

Friday, 24 June 2016

Today is a day with very mixed emotions. It's a sad day because of the decision that the UK is leaving the EU. I honestly didn't think that would happen. At the same time it's a very happy day in Swesen because of the Swedish celebration “Midsummer” that's taking place. It’s mostly a reason for everyone to gather with friends, have food and drink (quite a lot for many). Me myself am working today, but I’m definitely going to celebrate in some way after work.

I’ve never been a fan of the Midsummer food, and it’s not vegan at all. Therefore I’m going to post this recipe for those who want something completely different, which is this plate with pasta, a chunky tomato sauce and bean balls.

This was the first time I made these bean balls. I took inspiration from the blog Vegan Heaven. OH. MY. GOSH! This dish is going to be one of my new favourite things to make! I’ve done this tomato sauce with red lentils and mushrooms several times, but when adding these bean balls – It took it to the next level!

Believe me, this dish is not hard to make at all and it didn’t take to long either. The only thing I’m going to add the next time is some sort of herb, like basil, to the bean balls.

Pasta with a chunky tomato sauce and bean balls

1. Drain the red kidney beans and put in a mixer and blend for a bit.

2. Chop up the red onion and garlic and sauté in a pan in a tiny bit of water (no oil needed).

3. Put in the tomato puree, soy sauce, oats, salt and pepper to the mixer. Transfer the onion and garlic to the mixer as well and blend it all together.

4. Roll the bean mixture to equally size balls, put on a plate and let sit in the fridge for a couple of minutes.

5. Start to cook your pasta according to the instructions.
6. Start to make to make the pasta sauce by finely chopping up the red onion and garlic. Let them sauté in a pot for a bit before adding the red lentils with the double amount of water. Let the red lentils simmer under a lid for a couple of minutes.

7. Ad in the crushed tomatoes and some more water.

8. Chop up the mushrooms and in small chunks and ad in to the sauce.

9. Season it with some salt, pepper and oregano before putting on the lid and let it simmer for a while.

10. Put on the oven on 200 degrees/gas mark 6.

11. Take out the bean balls from the fridge and fry them in a pan with a bit of coconut oil. You don’t have to fry them a lot since this step is just to give them some roasting surface.

12. Put the bean balls on a baking sheet and let sit in the oven for about 5-10 minutes.

13. On a plate; serve the pasta, the tomato sauce and bean balls.

14. Top it with some spinach and nutritional yeast (it gives it a cheesy taste and is also a good source of vitamin B12, you can find it in health stores). Eat and enjoy!

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