Lentil & Potato ‘Meatballs’ and Spaghetti in a Creamy White Wine Sauce with Mushrooms & Kale

Hi all! These recipes are inspired by the leftovers in my fridge. I love using leftovers, because it means its time to go food shopping again.

The recipe for the ‘Meatballs’ is adapted from this Italian vegan recipe, Polpette di lenticchie, from Veganblog.it. I just tweaked some of the ingredients and the method a bit, so it was more like the meatballs I use to make. I have never used potatoes in meatballs before, but it bound the ingredients really well and tasted really good fried. I was going to make a sauce, but my family really liked them the way they were.

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Lentil & Potato ‘Meatballs’ (vegan, gluten free option, soy free, nut free)

Ingredients:

400g of cooked green lentils

250g of boiled potatoes

1 carrot grated

1 red or brown onion, diced

2 garlic cloves, diced

3 tablespoons diced parsley

1/2 tablespoon sea salt

4 tablespoons corn crumbs or breadcrumbs

plain flour (use gluten free plain flour if you prefer)

grapeseed oil for frying

Method:

1. If you haven’t already cook the lentils and boil the potatoes with water in separate pots.???????????????????????????????

2. Take a large mixing bowl and place the lentils inside. Mash the boiled potatoes then add to the lentils.???????????????????????????????

3. Heat a drop of oil in a pan on medium heat and add the onion, garlic and carrot. Cook for 3 mins or until softened and slightly browned. Stir constantly, so its consistently cooked.???????????????????????????????

4. Add the onion, carrot and garlic to the mixing bowl. Add parsley, corn crumbs and stir and stir through. Add more corn crumbs is the mixture is too wet.

5. Form a small balls with the mixture and roll in flour. Repeat until mixture has been used. You should have about 40 balls.

6. Heat a pan with oil to fry. Then fry the balls for 2-3 mins or until they are golden brown on all sides.

*Makes 40 balls

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Spaghetti in a Creamy White Wine Sauce with Mushrooms & Kale (vegan, gluten free option, nut free)

Ingredients:

4-5 serves of spaghetti or other long pasta

2 tablespoons olive oil

2 garlic cloves

10 white mushrooms, thinly sliced

leaves from three large leaves of kale

1/2 cup white wine

2 teaspoons vegan butter

2 cup soy milk (more if too thick)

2 teaspoons arrowroot flour

4 tablespoon vegan parmesan (or nutritional yeast)

sea salt to taste

Method:

1. Cook pasta in boiling salted water. When its ready strain and set to the side.???????????????????????????????

2. In a large pan heat olive oil, then add garlic and mushrooms, saute for 2 mins.

3. Add the kale and saute for another minute. Then add white wine and cook for 3 more minutes. Then take off the heat.???????????????????????????????

2. In the meantime heat vegan butter in a small pot then add soy milk and arrowroot. Cook until it has thickened, stirring constantly.

3. Place mushrooms back on the heat and add the cream sauce. Add vegan parmesan and sea salt. Add more soy milk if it is too thick.  Cook until heated.

*Serves 4-5

*I really recommend making some vegan parmesan, rather then using nutritional yeast. The cashews give the sauce creamy sweet taste.

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20 thoughts on “Lentil & Potato ‘Meatballs’ and Spaghetti in a Creamy White Wine Sauce with Mushrooms & Kale

  1. Oh wow, I think this is my favourite vegan recipe yet! I often use kale, mostly due to the health benefits, and typically covered in a lemony, garlic and olive oil dressing with roasted mushrooms and nutritional yeast ‘cheese’. I think that my husband would love your recipe… especially with those deliciously crisp-looking ‘meat’ balls! I’ll definitely be trying this out… thanks for your recipe lovely. Marco is a lucky man!

  2. Lentil & Potato ‘Meatballs’ . This is another creative recipe I would really love to try. It looks so yummy! i think kale is in season right now? But I just couldn’t find it here…how does it taste like? Anything close to lettuce?

    • Yes it is seasonal, but according to everything online its not meant to grow till later in the year here. Perhaps it is grown in different areas of australia depending the on the time of year. It hasn’t been around that long here, so its not always available from all the markets.
      I used curly kale. The leaves are quite thick. I don’t eat them raw. It softens quite quickly when you cook it and goes crunchy when you bake it. I have had baby kale raw which is more delicate. However, I can’t get that at the moment.
      You can substitute spinach, swiss chard, other variety of kale (baby kale, cavolo nero/black kale).
      This link shows some of the other types of kale, which might be available in singapore
      http://ecolocalizer.com/2012/03/25/delicious-nutritious-kale-photo-guide-to-different-varieties/

      • Thank you very much for the information. I really appreciate it. But you are making me jealous 🙂 It sounds like a really interesting vegetable in so many ways. And I don’t get to cook it. I went to the site you gave. Wow! It’s amazing how different the varieties look. The purple ones are gorgeous. And you know what? I have never seen any of them over here before…….Thank you again for sharing. At least I am aware now.

  3. this looks like another one I will have to try very soon..and I see your vegan parmesean uses the same basic ingredients as my own Melty Cheese. Loving this blog! Will be showing it to more friends who are also either vegans or vegetarians. 🙂

    • Welcome Judy, thanks for stopping by. I hope he likes this meatballs, my boyfriend is also a meat and potato eating guy and he loved them. most things i have made on here he has liked, however when its not a big fan i usually note down when it doesn’t get the marco tick of approval lol

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