Vegan Neatballs with Tomato and Garlic Sauce
I love sharing various recipes here on the blog with all of you and I know that many of you are Vegans. Personally, I’m not Vegan but I do enjoy some of the recipes that I’ve tried over the years.
Today I’m sharing another guest recipe with all of you. This recipe is courtesy of the VeganFusionAcademy who offers new programs in raw foods and Vegan cuisine. Please visit their site to learn more about their programs. This recipe makes 6-8 servings…so a nice one for Vegan families to enjoy.
Tempeh Neatballs with Roasted Tomato and Garlic Sauce Recipe
2 tablespoons olive oil, or water sauté
1/2 cup finely diced yellow onion
3 garlic cloves, minced or pressed
16 ounces tempeh, diced finely
1/4 cup oat flour or garbanzo flour
3 tablespoons nutritional yeast
1 tablespoon wheat-free tamari or other soy sauce
1 tablespoon balsamic vinegar
2 tablespoons minced fresh basil
2 tablespoons minced fresh flat-leaf parsley
2 teaspoon minced fresh rosemary
2 teaspoons dried oregano
1 teaspoon ground fennel (optional)
1/2 teaspoon sea salt, or to taste
1/4 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
Coconut Oil for sautéing or see below for a baked version
1 (12-ounce) jar pasta sauce or Roasted Tomato and Garlic Sauce(recipe below)
1. Combine all the ingredients, except the oil for sautéing and the pasta sauce, in a large bowl and mix well. Form into ten equal size balls (think golf ball size) and set aside.
2. Pour the oil into a large sauté pan over medium-high heat. Add the tempeh balls and cook until slightly crispy and browned, about 7 minutes, gently flipping to ensure all sides are cooked.
3. Lower the heat to simmer, add the tomato sauce, and cook for 5 minutes, gently stirring occasionally.
Roasted Tomato and Garlic Sauce
Makes 6 cups sauce
2 tablespoons olive oil, or water sauté
1/2 cup red wine, try Chianti
8 medium-size tomatoes, seeded and chopped into 1/2-inch chunks (6 cups)
1 yellow onion, diced (2 cups)
1/2 cup chopped fennel bulb (optional)
6 to 8 large whole garlic cloves
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons tomato paste
3 tablespoons finely chopped fresh basil
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon roughly chopped fresh oregano
2 teaspoons fresh thyme
2 teaspoons minced fresh rosemary (optional)
2 teaspoons agave nectar, coconut nectar or sweetener of choice
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons minced fresh sage (optional)
1/4 teaspoon crushed red pepper flakes
1. Preheat the oven to 450°F. Place the olive oil, wine, tomatoes, onion, and garlic, the fennel, if using, and 1 teaspoon sea salt and the black pepper in a large casserole dish and stir well. Roast in the oven for 15 minutes.
2. Place the contents of the casserole dish in a blender, blend until smooth, and transfer to a large pot over medium-high heat.
3. Add the remaining ingredients, including the remaining salt, and cook for 5 minutes, stirring frequently.
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