VEGAN MEATBALL CASSEROLE WITH TOMAMI PERSIEN
Vegan Hack, Persien
vegan
main course
medium
Risa Nagahama
Ingredients for 4 persons
- 2 onions
- 2 pieces of celery
- 2 cloves of garlic
- 20 g pumpkin seeds
- 20 g cashew nuts
- 1 pack of TOMAMI “The vegan Hack 200 g”
- 40 g olive oil
- 30 g TOMAMI Persien
- 170 ml ice-cold vegetable stock
- salt
- 2 onions
- 3 cloves of garlic
- 2 chilli peppers
- 80 ml white wine
- 1.2 kg jar of peeled tomato
- 3 bay leaves
- salt
- pepper
- sugar
- olive oil
- 100 g vegan mozzarella or alternative
- 1 tbsp pine nuts
- Parsley and Thai basil to garnish
Preparation
Preheat the oven to 200 degrees fan.
Preparation of the balls
Peel and finely chop the onion and sauté in a pan with a little frying oil. Season lightly with salt and remove from the heat.
Finely chop the celery stalks. Roughly chop the pumpkin and cashew nuts.
Peel and grate the garlic cloves.
Mix the TOMAMI The vegan Hack with the olive oil, then add the ice-cold vegetable stock and mix thoroughly. Add the grated garlic, sautéed onion, celery and TOMAMI Persien and mix. Season well with salt. Leave to soak in the fridge for 30 minutes.
After half an hour of soaking time, remove the vegan mince mixture from the fridge. Add the chopped pumpkin and cashew nuts to the mixture and mix.
Shape 24 balls with moistened hands and fry the balls in a pan with oil over a medium heat.
Preparation of the sauce
Peel and halve the onions and cut into fine strips.
Peel and crush the garlic cloves.
Heat the oil in a pan, add the garlic cloves and chilli peppers and cook until fragrant. Add the onion and sauté. Deglaze with white wine and allow the alcohol to evaporate. Add the peeled tomatoes and bay leaves and simmer for approx. 10 minutes. Flavour with salt, pepper, and sugar.
Place the vegan meatballs in an ovenproof dish, add the sauce and top with the mozzarella. Sprinkle with pine nuts. Place the oven dish in the oven and bake for approx. 20 minutes.
Garnish the finished casserole with parsley and Thai basil before serving.
