Ingredients
8
8 servings
- •8 oz cremini mushrooms, finely chopped
- •15 oz canned cannellini beans, drained and rinsed
- •1 small yellow onion, finely chopped
- •1 ¼ cups panko bread crumbs
- •½ cup finely chopped fresh parsley
- •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
- •3 tablespoons canola oil
- •3 cups vegetable broth
- •14 oz canned full-fat coconut milk
- •1 tablespoon vegan worcestershire
- •salt, to taste
- •pepper, to taste
- •¼ cup all-purpose flour
- •4 cups dried bow tie pasta, or pasta of choice
- •finely chopped fresh parsley, for garnish
Instructions
- 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.
- Heat the canola oil in a large pot over medium-high heat.
- 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.
- Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.
- 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.
- Garnish with parsley.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 703
- Carbohydrate: 78g
- Fat: 38g
- Fiber: 5g
- Protein: 14g
- Sugar: 12g
Related Recipes
Meatless Meatball Sliders
Vegan Mushroom “Cheesesteak” Sandwich
The Best Ever Vegan Burger
Vegan Potato Salad
Vegan Chorizo
Skillet BBQ Vegan Baked Beans
Vegan Puerto Rican Empanadas
Vegan Lettuce Wraps
Hearty Vegan Slow-Cooker Chili
Vegetarian Gumbo
Amy's Vegan Chili
