Vegie Balls & Wholemeal Penne in Tomato Sauce with Pesto Recipe

This is my plant-based version of the classic Italian pasta and meatballs. You can make super-good balls from vegies and legumes and grains. The trick to binding them is chickpea flour.
Serves: 4
Ingredients
Method
- Vegie Balls
- 1 cup besan (chickpea flour)
- 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, finely chopped
- 1 tsp vegan Massell brand “beef style” stock powder
- Salt & pepper, to taste
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 brand vegan “beef style” stock
1 cup wholemeal penne
1 cup non-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
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