Vegan Polpette Al Sugo Di Pomodoro


For the Polpette meatless balls

  • 60ml Crackd The No-Egg Egg
  • 500g Meatless Farm mince
  • 60g vegan Parmesan style cheese
  • 60ml plant based milk
  • 80g fine white breadcrumbs
  • 1tbsp chopped parsley ½ tsp salt.

For the sauce

  • 1 medium onion diced
  • 1 carrot, pealed and finely diced
  • 1 clove garlic, finely chopped
  • 2 tbsp olive oil
  • 500ml tomato passata
  • 50ml dry white wine
  • ½ a vegetable stock cube
  • 1 tsp sugar
  • 1 tbsp freshly chopped basil and parsley


Cooking time
10 mins


1. Mix together the Meatless Farm mince, Crackd The No-Egg Egg, plant milk, Parmesan and breadcrumbs.

2. Roll the mince into balls about the size of a large marble and place in the fridge until ready to cook.

3. Place the Polpette meatless balls on a lightly oiled baking tray in a moderate oven 170°C (150°C fan) gas mark 3 until brown and firm (approximately 10 minutes).

4. In a heavy bottom frying pan on a medium heat place the olive oil. Add the chopped carrots, onion and garlic and fry without colour until soft.

5. Swill the pan with the white wine and add the vegetable stock cube, tomato passata and sugar.

6. Place the Polpette in the sauce with the chopped basil and parsley and simmer for 10 minutes until the sauce has reduced by half.

7. Serve sprinkled with more vegan Parmesan and parsley and ground black pepper and chunks of rustic bread for dunking.

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