I love playing with different combinations of ingredients and this pasta sauce has a hidden ingredient, which is coconut cream and I know you might say that sounds weird. I can guarantee you it was a burst of flavors with every bite. As for the "meatballs" they aren't really meatballs they're more of a black bean falafels, but more of a meaty texture. If you give this a try leave a comment or post on IG or FB using #edgarraw and I'll come check it out.
2 cups of black beans (strained and rinsed)
1/2 a cup of Teff flour
1 tbsp of garlic powder
1 tbsp of Italian seasoning
1/4 of a cup of nutritional yeast
1 tsp of smoked paprika
1/2 a tsp of salt
1/2 a cup of finely chopped onions
2 tsp of tomato paste
1/4 of a cup of chopped parsley
1/2 a cup of diced white onion
8 cloves of garlic (or 4-5 if you don’t like too much garlic)
About 1 cup of diced Roma tomatoes or 1 cup of canned tomatoes
1/3 of a cup of coconut cream (full fat)
Half a cup of water
1 tsp of dried oregano
1 tbsp of dried basil
3-4 tbsp of nutritional yeast
2 tbsp of apple cider vinegar
1 tsp of black pepper
1 tsp of cayenne (optional)
Salt to taste
1)Stir fry your onions with some water for 5 minutes, turn off heat then add your garlic.
2)Turn on heat again add your finely cut your Roma tomatoes (or blitz them in a blender) and cook for 6-8 minutes (until water evaporates), add your half a cup of water then let it simmer for about 4-6 minutes. Turn off heat.
3)Blend the mixture in a high-speed blender for 1 minute or so and put it back into your pot.
4)Then add your coconut cream and your seasons let it simmer until the sauce is thick and creamy.
5) Into a large bowl or food processor add all your ingredients and mash/process until desired consistency.
6) Form meatballs with an ice cream scooper or however you'd like and fry in a nonstick pan with some oil until crispy brown. Cook meatballs for about 10 cooking time or until crispy.