Vegan Food & Living - October 2017

Midweek^ RECIPES

64 VEGAN FOOD & LIVING M AY

FOR THE SAUCE

3 tbsp extra-virgin

olive oil

1 large carrot, very

fi nely chopped

2 celery sticks, very

fi nely chopped

4 garlic cloves,

minced

2 bay leaves

a pinch of sea salt

1 tsp fresh thyme

200ml (7fl oz) vegan

white wine

250g (9oz) fresh

mushrooms, chopped

1 tsp freshly ground

black pepper

400g (14oz) tin of

chopped tomatoes

200ml (7fl oz) water

1 vegetable stock

cube, I use Kallo

2 tbsp tomato purée

a handful of fi nely

chopped fresh basil

FOR THE

POLPETTE

400g (14oz) block of

fi rm tofu

1 tsp vegetable

bouillon powder

2 tbsp light soy sauce

2 tbsp dark soy sauce

2 tbsp dried porcini

mushrooms

1 small red onion,

chopped

4 tbsp freshly

chopped parsley

50g (1¾oz)

pistachio nuts

400g (14oz) tin of

chickpeas, drained

1 tbsp paprika

½ tsp chilli powder,

or to your liking

¼ tsp freshly ground

black pepper

¼ tsp sea salt

1 garlic clove,

crushed, or 1 tsp

garlic powder

oil, for frying

1 Preheat the oven to 200°C/Gas Mark 6.

2 Drain the tofu, press to remove as much

water as possible and crumble the tofu

into small clumps into a bowl.

3 Stir in the vegetable bouillon powder, light

soy sauce and dark soy sauce and spread

the mixture out onto a baking sheet. Bake

in the oven for 35-40 minutes until the tofu

is very firm and has a bouncy texture.

4 Prepare the sauce whilst the tofu is in the

oven. Add the oil to a frying pan over a

medium heat and add the finely chopped

carrot, celery, onion, garlic, salt, bay leaves

and thyme. Fry for 4-5 minutes, then add

the white wine and pepper. Cover and

cook on a low heat for 10 minutes until

the vegetables have softened.

5 Add the mushrooms and cook for a

further 4-5 minutes.

6 Add the chopped tomatoes, water, stock

cube, tomato purée and fresh basil. Cover

and simmer gently for 8-10 minutes.

7 Remove the lid and cook for a further

6-7 minutes until the sauce has thickened.

8 Put to one side and prepare the polpette.

9 When ready, remove the tofu from the

oven and reduce the temperature to

180°C/Gas Mark 4.

10 Place the dried mushrooms into a

processor and process until powdered.

Add the red onion, parsley, pistachio

nuts, drained chickpeas, paprika, chilli, salt,

pepper and garlic.

11 Process until the mixture is very thick and

dough-like.

12 Place the mixture into a bowl, pour over

the baked tofu and stir the tofu gently into

the mixture.

13 Shape into small balls, about half the size

of a golf ball, place on a baking sheet and

place in the fridge to set for around 10

minutes.

14 Using a deep fat fryer or a pan of oil, fry

the balls in batches, making sure the oil is

hot enough that the balls sizzle and fry as

soon as they touch the fat. Cook each ball

for only 1 minute, remove with a slotted

spoon and place back onto the baking tray.

15 Place back into the oven for 10 minutes to

finish cooking.

16 This dish can be served over spaghetti for

a traditional feel, or another pasta of your

choice. I served my dish over spiralized

carrots and courgettes, which is so simple

to prepare. Using a spiralizing tool (or

machine), spiralize 2 large carrots and

2 large courgettes. Place into a pan of

salted boiling water and blanch for 30

seconds. Remove and place in the bottom

of your serving bowl. Place the polpetti

on top of the vegetables and spoon over

a generous amount of the marinara sauce.

Finish the dish with a final sprinkle of

chopped basil and parsley.

Tofu and chickpea polpette

with marinara sauce

By Dan Waters (www.theveganhousehold.com)

Serves 2-3 | Prep 30 mins | Cook 1 hr | Calories 803 (per serving)

Total fat Saturates Salt Sugar Protein

33.9g 4.7g 1.02g 19.5g 39g

64 VEGAN FOOD & LIVING OCTOBER

VFL17.Midweek.indd 64 06/09/2017 15:03