15 oz cannellini bean (425 g), 1 can, drained and rinsed
1 small yellow onion, finely chopped
1 ¼ cups panko breadcrumbs (60 g)
½ cup fresh parsley (20 g), finely chopped
3 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon vegan worcestershire
1 tablespoon soy sauce
¼ teaspoon ground nutmeg
½ teaspoon liquid smoke
1 teaspoon salt
1 teaspoon pepper
Gravy
3 tablespoons canola oil
3 cups vegetable broth (720 mL)
14 oz full-fat coconut milk (395 mL), 1 can
1 tablespoon vegan worcestershire
salt, to taste
pepper, to taste
¼ cup all-purpose flour (30 g)
4 cups bow tie pasta (400 g), or pasta of choice
fresh parsley, for ganish
Nutrition Info
Calories 703
Fat 38g
Carbs 78g
Fiber 5g
Sugar 12g
Protein 14g
How to Make It
1. Step
In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, liquid smoke, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.
2. Step
Heat the canola oil in a large pot over medium-high heat.
3. Step
Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.
4. Step
Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
5. Step
Bring the liquid to a boil, then add the pasta. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.
