2019-08-01 Eat Well

Vegie Balls & Wholemeal Penne

in Tomato Sauce with Vegan Pesto

Recipe / Adam Guthrie

This is my plant-based version of the classic Italian pasta and meatballs.

You can make super-good balls from vegies, legumes and grains. The trick

to binding them is chickpea flour.

Serves: 4

Vegie Balls

1 cup besan (chickpea

fl our)

1 cup cooked chickpeas

1 cup cooked

brown rice

½ cup nutritional yeast

1 onion, finely diced

2 cloves garlic, finely

chopped

1 tsp oregano leaves

2 cups kale leaves,

chopped

1 tsp vegan Massell

Beef Style stock

powder

Salt & pepper

Tomato Sauce

4 cloves garlic, finely

chopped

1 onion, finely chopped

1 carrot, finely diced

2 stalks celery, finely

diced

650mL jar passata

2 × 400g-tins diced

tomatoes

1½ cups liquid Massell

Beef

Style stock

1 cup wholemeal

penne

1 cup n on-alcoholic red

wine

1 tsp dried mixed

Italian herbs

1 cup fresh basil leaves

Vegan Pesto

3 cups basil leaves,

tightly packed

½ cup pine nuts

½ cup cashews

1 clove garlic, peeled

1 cup water

½ cup nutritional yeast

Salt & pepper,

to taste

To make vegie balls, place all

ingredients into bowl and mash

with hands to crush into paste and

mix to combine. Roll mixture into

balls.

Heat large heavy-based frying

pan over medium heat and cook

balls in 2 batches, turning, for 5

mins or until golden. Remove from

pan and set aside.

To make tomato sauce, add all

sauce ingredients into slow cooker

or Dutch oven. Stir to combine. Add

vegie balls, cover with tight-fitting

lid and cook slowly on very low heat

for 2 hours or until pasta is

al dente and balls are firm and

cooked through.

To make vegan pesto, place

basil leaves, pine nuts, cashews,

garlic, water and nutritional yeast

into blender. Pulse to rough sauce,

pour into bowl and add salt and

pepper to taste.

Place pot on centre of table

and sprinkle with basil leaves,

for everyone to help themselves.

Drizzle over some pesto and

sprinkle with salt and pepper.

Alternatively, place balls and

sauce into serving dish.

Enjoy immediately!

Split Pea, Smoked Tofu & Barley Soup

Recipe / Adam Guthrie

When I was a kid, my mum made the best pea and ham soup.

Now that I’m vegan, I’ve created my plant-based version. Smoked

tofu gives it the smokiness of ham.

Serves: 4

1 onion, finely diced

1 sweet potato, cut into bite-

sized pieces

1 carrot, cut into bite-sized pieces

4 stalks celery, finely diced

2 cups green split peas

1 cup barley

300g smoked tofu, cut into

bite-sized cubes

1L liquid vegetable stock

1 cup chopped parsley

Salt & pepper, to taste

Place all ingredients into slow

cooker and cook all day.

Season with salt and pepper

to taste, add parsley and serve.

Vegie Balls & Wholemeal

Penne in Tomato Sauce

with Vegan Pesto

Split Pea, Smoked Tofu

& Barley Soup

Photography: Adam Guthrie

24 | EatWell

RECIPES

slow cooker

EWL026_020-029 CR Slow Cooker Meals-PR.indd 24EWL026_020-029 CR Slow Cooker Meals-PR.indd 24 5/08/2019 2:31:24 PM5/08/2019 2:31:24 PM

VegieBalls&WholemealPenne

inTomatoSaucewithVeganPesto

Recipe/ AdamGuthrie

Thisis myplant-basedversionoftheclassicItalianpastaandmeatballs.

Youcanmakesuper-goodballsfromvegies,legumesandgrains.Thetrick

tobindingthemis chickpeaflour.

Serves: 4

VegieBalls

1 cupbesan(chickpea

fl our)

1 cupcookedchickpeas

1 cupcooked

brownrice

½cupnutritionalyeast

1 onion,finelydiced

2 clovesgarlic,finely

chopped

1 tsporeganoleaves

2 cupskaleleaves,

chopped

1 tspveganMassell

BeefStylestock

powder

Salt& pepper

TomatoSauce

4 clovesgarlic,finely

chopped

1 onion,finelychopped

1 carrot,finelydiced

2 stalkscelery,finely

diced

650mLjarpassata

2 × 400g-tinsdiced

tomatoes

1½cupsliquidMassell

Beef

Stylestock

1 cupwholemeal

penne

1 cupnon-alcoholicred

wine

1 tspdriedmixed

Italianherbs

1 cupfreshbasilleaves

VeganPesto

3 cupsbasilleaves,

tightlypacked

½cuppinenuts

½cupcashews

1 clovegarlic,peeled

1 cupwater

½cupnutritionalyeast

Salt& pepper,

totaste

Tomakevegieballs,placeall

ingredientsintobowlandmash

withhandstocrushintopasteand

mixtocombine.Rollmixtureinto

balls.

Heatlargeheavy-basedfrying

panovermediumheatandcook

ballsin2 batches,turning,for 5

minsoruntilgolden.Removefrom

panandsetaside.

Tomaketomatosauce,addall

sauceingredientsintoslowcooker

orDutchoven.Stirtocombine.Add

vegieballs,coverwithtight-fitting

lidandcookslowlyonverylowheat

for2 hoursoruntilpastais

al denteandballsarefirmand

cookedthrough.

Tomakeveganpesto,place

basilleaves,pinenuts,cashews,

garlic,waterandnutritionalyeast

intoblender.Pulsetoroughsauce,

pourintobowlandaddsaltand

peppertotaste.

Placepotoncentreoftable

andsprinklewithbasilleaves,

foreveryonetohelpthemselves.

Drizzleoversomepestoand

sprinklewithsaltandpepper.

Alternatively,placeballsand

sauceintoservingdish.

Enjoyimmediately!

SplitPea,SmokedTofu&BarleySoup

Recipe/ AdamGuthrie

WhenI wasa kid,mymummadethebestpeaandhamsoup.

NowthatI’mvegan,I’vecreatedmyplant-basedversion.Smoked

tofugivesit thesmokinessofham.

Serves: 4

1 onion,finelydiced

1 sweetpotato,cutintobite-

sizedpieces

1 carrot,cutintobite-sizedpieces

4 stalkscelery,finelydiced

2 cupsgreensplitpeas

1 cupbarley

300gsmokedtofu,cutinto

bite-sizedcubes

1Lliquidvegetablestock

1 cupchoppedparsley

Salt& pepper,totaste

Placeallingredientsintoslow

cookerandcookallday.

Seasonwithsaltandpepper

totaste,addparsleyandserve.

Vegie Balls & Wholemeal
Penne in Tomato Sauce
with Vegan Pesto

Split Pea, Smoked Tofu

& Barley Soup

Photography: Adam Guthrie

24 | EatWell

RECIPES

slow cooker