Tofu and Chickpea Polpette with Marinara Sauce [Vegan, Grain-Free]

onegreenplanet.org

LaDeDi

subheading: FOR THE MARINARA SAUCE:

3 tablespoons extra virgin olive oil

1 large carrot, very finely chopped

2 stalks celery, very finely chopped

4 garlic cloves, minced

2 bay leaves

1 pinch sea salt

1 teaspoon fresh thyme

4/5 cup and 2 teaspoons vegan white wine

subheading: FOR THE SOFRITO BASE:

8.8 ounces fresh mushrooms, chopped

1 teaspoon freshly ground black pepper

1 can chopped tomatoes

4/5 cup and 2 teaspoons water

1 vegetable stock cube

2 tablespoons tomato purée

Handful finely chopped fresh basil

subheading: FOR THE POLPETTI:

14 ounces block firm tofu

1 teaspoon vegetable bouillon powder

2 tablespoons light soy sauce or tamari

2 tablespoons dark soy sauce or tamari

2 tablespoons dried Porcini mushrooms

1 small red onion, chopped

4 tablespoons freshly chopped parsley

½ cup pistachio nuts

1 can chickpeas, drained and rinsed

1 tablespoon paprika

½ teaspoon chili powder, or to your liking

¼ teaspoon freshly ground black pepper

¼ teaspoon sea salt

1 garlic clove crushed or teaspoon garlic powder

Oil, for frying

Directions at onegreenplanet.org

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer