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ITALIAN ‘MEATBALL’ RAGU WITH ALMOND ‘PARMESAN’ suuuchhh a good comfort food and…

ITALIAN ‘MEATBALL’ RAGU WITH ALMOND ‘PARMESAN’ 🍝🧀 suuuchhh a good comfort food and really hits the spot in this weather 😍 v few pans used tooo!

For the meatballs: 4 vegan sausages, skin removed (I used @cauldronfoods) • 1 clove garlic, minced • 2 spring onions, finely chopped • 1 red chilli, chopped v fine • 1/2tsp smoked paprika • tbsp fresh thyme • salt and pepper • half the ‘parmesan’

For the sauce: Onion, chopped fine• cloves of Garlic, minced • tsp Sea Salt • tsp Cracked Black Pepper• 100ml Vegan Red Wine • 100ml veg stock • Bay Leaf • Sprigs Fresh Thyme • can Chopped Tomatoes • 1 finely chopped red pepper • 200g finely chopped chestnut mushrooms • handful basil leaves •

‘Parmesan’: 2tbs Flaked Almonds • 2tbs Nutritional Yeast

– make the parmesan by blitzing the two ingredients together
– mash together all the meatball ingredients and roll into tiny balls (about half a tsp) and fry in a pan with a little bit of oil until golden (about 10mins), set aside
– meanwhile, fry up the onion and garlic in some oil till soft then add in all of the other ingredients and bring to a simmer for 10 mins till thick
– pop the meatballs in and coat them in the sauce, leave to simmer on low as you cook the pasta (I used 250g fresh pasta for two people)
– once it’s ready, drain and stir through the sauce and sprinkle over the ‘parmesan’ and some rocket 🥰😍😍

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