Name: Pressure Cooker Vegan Arrabiata Ragu
Prep time: 10 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 1/2 cups soy curls; 1 Tbsp. nutritional yeast; Pinch each of –; dried marjoram; dried basil; dried oregano; dried thyme; fennel seeds; ground black pepper; red pepper flakes or cayenne; Hot water to cover; 1 large onion, roughly chopped; 3-4 cloves garlic, minced; 1/2 cup dry red wine; 1 tsp. dried oregano; 1/2 tsp. dried thyme; 1/2 tsp. dried basil; 1/2 tsp. dried rosemary; 1/2 tsp. garlic powder; 1/4 tsp. ground black pepper; 1/4 tsp. anise seeds; dash red pepper flakes; 1 Tbsp. tomato paste; 1 28 ounce can crushed tomatoes; 1 15 ounce can quartered artichoke hearts, rinsed; 1/2 cup French lentils, rinsed; 1/2 cup kalamata olives, chopped; 1 heaping Tbps. capers; Soy curl “meat” + soaking water

Description

Spaghetti without meatballs is like trying to play baseball without a ball! These healthy, no-oil meatballs are a little bit spicy with just the right texture to satisfy those “meaty” cravings.

Ingredients

Scale

Sauté Ingredients

1 small onion, finely minced
1 1/4 cup cremini mushrooms (4–5 large), finely chopped
4 cloves garlic, finely minced
2 tsp. garlic powder
2 tsp. dried basil
2 tsp. dried oregano
1 1/2 tsp. fennel seeds
1 tsp. dried parsley
1/2 tsp. ground black pepper
1/4 tsp. red pepper flakes
generous splash dry red wine

Other Ingredients

1 cup canned chickpeas
1 cup cooked quinoa
3/4 cup almond milk
1/2 cup dried breadcrumbs
1/4 vital wheat gluten
1 Tbsp. low-sodium tamari or soy sauce
pinch sea salt

Instructions

Line two baking sheets with parchment or spray lightly with oil (this will yield a browner crust) and preheat the oven to 375-degrees F.
In a medium-sized skillet, saute the onion and mushrooms in a splash of vegetable broth or water until softened. Stir in the garlic, herbs and spices, and a generous glug of red wine. Cook for an additional 2-3 minutes. Remove from the heat, scrape into a large bowl and set aside.
In the bowl of a food processor, add all of the “food processor” ingredients and pulse until fairly smooth. Add the mixture to the onion-mushroom mixture in the bowl. Get in there with clean hands and mix thoroughly to moisten the breadcrumbs and combine all of the ingredients.
If you like, let the mixture chill to firm up a bit before forming into meatballs. When ready, roll into golfball-sized balls and place on prepared baking sheets. Bake for 20 minutes then gently and carefully turn and bake for another 20 minutes. You’re looking for a bit of browning on both sides of the meatball, so bake until browned and set.
Store in an air-tight container in the refrigerator until ready to use, or serve right away over pasta and sauce.

Notes

It helps the mixture to sit/chill for a few hours before rolling into balls, but they can be formed immediately, too.