Month: Dec 2019

Gino D’Acampo published a book called ‘Gino’s Veg Italia’ (Hodder & Stoughton, 2015) and this recipe is taken from there and converted to vegan. Green lentils and chestnut mushrooms are the main ingredients in these veggie balls – it’s a great main meal served with pesto spaghetti.

Serves 4

Ingredients:

• 1 tablespoon vegetable oil
• 1 carrot, grated
• 1 onion, grated
• 2 tablespoons tomato puree
• 1 box chestnut mushrooms (250g), finely chopped
• 1 tablespoon fresh thyme
• 1 can of green lentils, rinsed
• 50g fresh breadcrumbs
• 50g grated vegan cheese (like Violife cheddar)
• Salt and pepper to season

1. Heat the vegetable oil in a pan over a medium heat. Add the grated carrot and grated onion and fry for 5-10 minutes until soft.
2. Stir in the tomato puree and cook for one minute.
3. Add the finely chopped mushrooms and fresh thyme. Fry for 15 minutes until all the liquid from the mushrooms has evaporated. Season with salt and pepper.
4. Then add the green lentils, breadcrumbs and grated vegan cheese and stir well to combine. Allow to cool a little.
5. Heat the oven to 180 C / Gas Mark 4.
6. Lightly oil a baking tray.
7. With dampened hands, shape the lentil/mushroom mixture into twelve even-sized balls.
8. Bake for 25 – 30 minutes.

Boil your spaghetti and coat in Sacla’s vegan basil pesto. Hey presto!