Whole Wheat Noodles w/ Vegan ‘Meatballs’ + Tomato-Pumpkin Sauce

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These vegan ‘meatballs’ with noodles will take your breath away. A perfect combination of spices, healthy ingredients and immense satisfaction of a hearty lunch – all-in-one!

Surprisingly, though the number of ingredients is large, the time taken to make the whole dish is about 30 minutes, including preparation.

  1. 100 g whole wheat noodles
  2. 200 g green peas (frozen)
  3. 100 g fresh lettuce (green and/or purple)
  4. 1 inch fresh ginger
  5. 4 cloves of garlic
  6. 1 green chilli
  7. 1 heaped tbspn brown rice flour
  8. 2 heaped tbspns chickpea/gram flour
  9. Salt
  10. Extra virgin olive oil
  11. 150 g organic pumpkin seeds
  12. 3 ripe tomatoes
  13. 1 tbspn tomato paste
  • Start cooking the noodles as per instructions on the packet
  • Rehydrate the frozen peas by adding them to a pot of recently boiled water, for about 4-5 minutes. Meanwhile, cut up the lettuce roughly; place the leaves also in the water, so that they soften a bit. Let the peas and lettuce stay in the hot water for about 30 seconds more.
  • Into a processor, add the (drained) peas, (drained) lettuce, 2 cloves of garlic, ginger, and chilli, and process for 2 minutes, or till the mixture forms a paste.
  • Take the mixture into a mixing bowl, and add in both the flours and salt. There would not be any need to add water to this mixture, at any point of time. Mix well until everything holds together. Make lemon-sized balls and keep aside.
  • Chop the tomatoes roughly, and cook them with the 2 remaining cloves of garlic, for 4 minutes in pan with 2 tspns of oil
  • Place the tomatoes and garlic in a processor, along with the pumpkin seeds and tomato paste, and salt, and process for 2 minutes, or till the mixture forms a paste. (You can add oil and the starchy water from the noodles to emulsify this mixture, if you will)
  • In a pan on heat, add 2 tbspn of oil, sauté the green peas and lettuce balls till they are sufficiently brown, and then add the tomato-pumpkin sauce, and simmer for 3 minutes on low heat.
  • The WW noodles typically take around 6 minutes to cook al dente; To avoid sticky noodles, if you have finished cooking them before the other jobs for this recipe, drain them, and run them under cold water. Before you serve the noodles, pour a tbspn of the saved starch water on them, and a tspn of oil, and dress them with your fingers, so that you get separated noodle strands.
  • Serve the noodles with the ‘meatballs’ and sauce.
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