Spaghetti and Vegan Hemp Meatballs

Tofu Ceviche

Tomato Sauce:
2 cups / 400g / 3-4 large tomatoes chopped or pureed
1 cup water
1 small onion diced
1-2 cloves garlic diced
1 Tbs tomato paste
1 tspn lemon juice or balsamic vinegar
1 tspn herbs / Italian seasoning ground/chopped (basil, oregano, rosemary, sage)
1/2 tspn black pepper ground
1/2 tspn salt
1/2 tspn sugar or agave
1-2 Tbs olive oil

Directions:

  1. In a large sauce pan, heat olive oil.
  2. Sauté garlic and onion with pepper, 2-3 min.
  3. Add tomatoes, tomato paste, bring to low simmer.
  4. Add herbs, spices, salt, sugar, lemon juice / vinegar, 1/2 cup water; stir, return to simmer.
  5. Continue to cook tomato sauce on low, adding water gradually, stirring regularly.
  6. Sauce should be thinner than usual as Notmeatballs will soak up some liquid.
  7. Continue to simmer and reduce sauce on low for about 7-10 minutes, stirring frequently (the last 5 min or so should be with Notmeatballs in the sauce).

Noodles:

  1. 250g Spaghetti or other pasta
  2. Set water to boil in a large pot.
  3. Boil noodles according to directions, starting when tomato sauce is simmering.
  4. Drain pasta, toss with a bit of oil, cover, set aside.

Vegan meatballs:
1/2 cup / 115g / 4 oz of tempt hemp tofu crumbled / mashed
2-3 Tbs chickpea flour
1/4 cup sunflower seeds ground
1 tspn sesame seeds ground
1 tspn flax seeds ground
2-3 Tbs nutritional yeast
1 Tbs soy sauce
1/2 tspn sesame oil
1/2 tspn salt
1/2 tspn black pepper ground
1 tspn herbs (basil, oregano, thyme, sage, etc.)
1 Tbs lemon juice or balsamic vinegar
oil for frying

Directions:

  1. Heat about 1/2 to 1 inch (2-3 cm) of oil for frying on medium high in a small pot or saucepan.
  2. Grind nuts and seeds*, mix all Notmeatballs ingredients in mixing bowl thoroughly.
  3. Add more chickpea flour until batter sticks together.
  4. Wet hands and form walnut-shaped balls.
  5. Oil is ready when a bit of batter sizzles intensely and rises to the top.
  6. Fry 5-8 balls at a time in oil, turning / rolling frequently until dark brown but not burnt, 5-6 min.
  7. As balls finish, use slotted spoon to transfer them to the tomato sauce.
  8. Roll and drench balls in sauce, cover and keep on low.
  9. Repeat for all balls until finished, mix in sauce gently and cook, covered for 2-3 min.
  10. Arrange noodles and top with sauce and Notmeatballs.
  11. Garnish with fresh basil or parsley and serve.