print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Vegan Meatballs with Pasta

0
Average: 0 (0 votes)
(0 votes)
Vegan Meatballs with Pasta
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
826
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie826 kcal(39 %)
Protein34.8 g(36 %)
Fat21.92 g(19 %)
Carbohydrates115.25 g(77 %)
Sugar added2.1 g(8 %)
Roughage3.55 g(12 %)
Vitamin A86.39 mg(10,799 %)
Vitamin D0.04 μg(0 %)
Vitamin E2.53 mg(21 %)
Vitamin B₁0.17 mg(17 %)
Vitamin B₂0.13 mg(12 %)
Niacin2.62 mg(22 %)
Vitamin B₆0.29 mg(21 %)
Folate47.51 μg(16 %)
Pantothenic acid0.38 mg(6 %)
Biotin7.28 μg(16 %)
Vitamin B₁₂0.11 μg(4 %)
Vitamin C20.36 mg(21 %)
Potassium870.74 mg(22 %)
Calcium360.4 mg(36 %)
Magnesium59.93 mg(20 %)
Iron7.65 mg(51 %)
Iodine2.25 μg(1 %)
Zinc0.93 mg(12 %)
Saturated fatty acids3.48 g
Cholesterol6.03 mg
Author of this recipe:

Ingredients

for
2
For the tofu meatballs
1 cup
firm Tofu (mashed)
½
onion (very finely chopped)
1 clove
garlic (crushed)
2 tablespoons
1 slice
Bread (crumbed)
1 tablespoon
1 tablespoon
finely, chopped parsley
1 tablespoon
½ teaspoon
dried thyme
For the rigatoni and sauce
1 tablespoon
1
small onion (finely chopped)
1 clove
garlic (finely chopped)
1 cup
canned, chopped tomatoes
½ cup
1 tablespoon
0.333 cup
1 pinch
freshly ground Black pepper
2 cups
whole-wheat rigatoni
2 tablespoons
To garnish

Preparation steps

1.
For the tofu meatballs: heat the oven to 200ºC (180º fan) 400ºF gas 6. Line a baking tray with non-stick baking paper.
2.
Mix together all the ingredients until well blended. Shape into 8-10 balls and place on the baking tray.
3.
Bake for 15 minutes, then turn the balls over and bake for a further 15 minutes.
4.
For the rigatoni and sauce: Heat the oil in a pan. Add the onions and cook for about 5 minutes, until softened but not browned.
5.
Stir in the garlic and continue cooking for 1 minute. Add the tomatoes, stock, vinegar, wine and sugar. Bring to a simmer and cook for about 20 minutes until thickened.
6.
Cook the rigatoni in boiling salted water according to the pack instructions. Drain well and stir into the sauce. Season with freshly ground black pepper.
7.
Spoon the rigatoni onto serving plates and top with the tofu meatballs. Sprinkle with parmesan cheese and garnish with sage leaves.