4
Vegan Polpette Al Sugo Di Pomodoro
Recipe by
Easy
40 Mins
INGREDIENTS:
For the Polpette meatless balls
- 500g Meatless Farm Mince
- 60ml Crackd® The No-Egg-Egg®
- 60g Vegan Parmesan Style Cheese
- 60ml Plant Based Milk
- 80g Fine White Breadcrumbs
- 1 Tbsp Fresh Parsley, chopped
- ½ Tsp Salt.
For the sauce
- 1 Medium Onion, diced
- 1 Carrot, peeled and finely diced
- 1 Clove Garlic, finely chopped
- 2 Tbsp Olive Oil
- 500ml Tomato Passata
- 50ml Dry White Wine
- ½ Vegetable Stock Cube
- 1 Tsp Sugar
- 1 Tbsp fresh Basil and Parsley, chopped
METHOD:
- Preheat oven to 170C/150C Fan/Gas Mark 3.
- Mix together the Meatless Farm mince, Crackd® The No-Egg-Egg®, plant milk, Parmesan and breadcrumbs.
- Roll the mince into balls about the size of a large marble and place in the fridge until ready to cook.
- Place the Polpette meatless balls on a lightly oiled baking tray and put in oven until brown and firm (approximately 10 minutes).
- 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.
- Swill the pan with the white wine and add the vegetable stock cube, tomato passata and sugar.
- Place the Polpette in the sauce with the chopped basil and parsley and simmer for 10 minutes until the sauce has reduced by half.
- Serve sprinkled with more vegan Parmesan and parsley and ground black pepper and chunks of rustic bread for dunking.
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