Vegan Meatballs with Horopito Tagliatelle and Ceres Sweet Basil Sauce

Tagliatelle shapes sprinkled in flour to stop them sticking

He Taonga o Papatūānuku (A treasure of mother earth)

Serves 4

Ahh hua whenua hua rakau. Ko Ranginui e tū atu nei, ko Papatūānuku e takoto nei. Tenei te mihinui kia kōrua mo te kai reka, o te whenua ka puta ki te ao. Ah, vegetables. Ranginui, father sky who is above us and Papatūānuku, mother earth who lays beneath us. This is the mighty thank you to you both for the delicious food of the land offered to the world.

Tasty and healthy vegan chickpea and black bean balls served with hand-made horopito tagliatelle in a delicious Ceres Organic Tomato and Sweet Basil sauce… yes, please!

Horopito is a peppery plant native to Aotearoa that grows around 8 metres in height and was traditionally used by Māori to treat stomach pain and skin problems. This native plant can be found all over the North Island where it thrives in the warm seasons. Horopito stimulates the circulation in the body and it certainly stimulates the taste buds!

While you make this dish, give thanks to the land the food grew in. And thanks to the people who choose to farm their land organically to produce products that are not only better for us, but also better for the planet.

Vege porowhita (Vege balls)

1 can organic black beans, drained and rinsed
1 can organic chickpeas, drained and rinsed
2 T olive oil
4 cloves of garlic, minced
2 shallots, diced finely
1 T cumin
1 large handful fresh parsley, chopped
1 handful fresh basil, chopped
½ t ground pepper
1 t salt
1 T tomato paste
1g Horopito (dried)
1 cup cooked quinoa, cooled
1 c vegan parmesan cheese, grated
3 T olive oil to fry balls
3 T sesame seeds

Rinse the beans and chickpeas and drain, then place on parchment paper in your Legacy Pan. Bake at 190°C for 15 minutes then cool.

Sauté the onion and garlic in olive oil in your pan until soft, but not browned.

Pulse all ingredients except the cooled quinoa, parmesan, second measure of oil and sesame seeds, in a food processor until combined and holding together, but not mushy (you still want some texture of the beans within the mix). Add the quinoa and the parmesan and very lightly pulse again to form a dough.

Roll the dough into balls (roughly the size of golf balls), then roll in sesame seeds. Put in the fridge for 10 minutes to rest. Heat your Legacy Pan to a high heat then drop to medium and drizzle the 3 T olive oil in the pan. Fry your vege balls gently on all sides, until brown and crunchy. Be gentle with them! Remove from the pan and keep warm as you make the sauce. 

Pasta ribbons of the manawa (heart)

200g plain flour
2 whole eggs
2 egg yolks
2 pinches of salt
1g Horopito (dried)

Measure your flour and form a little maunga (mountain) shape with it on your bench. Make a well in the centre, add a pinch of salt and crack the first egg into it. Crack your second egg into a cup and add only the yolk to the well. Using a fork, gently break the yolks and start to beat them in a circular rotation away from you so it pulls the flour in bit by bit. Sprinkle over the horopito. Knead the dough until smooth and silky, about 10 to 15 minutes. Wrap tightly with cling wrap and leave the dough to rest in the fridge for a minimum of 30 minutes. You can make this the day before, if you like.

Lightly dust bench top with flour and roll the pasta out, then pass through your pasta maker to create tagliatelle shapes.

Bring a large pot of water to the boil, add the second pinch of salt and boil the pasta. Because it is fresh, it will only take a few minutes to cook!

Te pata (the butter)

2 T vegan butter
1g Horopito (dried)

Heat your pan on a medium-high heat then add the butter and horopito. Keep stirring until the butter is slightly burnt (a golden colour), then take off the heat and pass through a strainer to remove any bits.

Drain your pasta and toss the burnt butter through it.

The sauce of Papatūānuku

1 jar of Ceres organic Tomato and Sweet Basil Pasta Sauce
½ c red wine (optional)
To serve
Freshly grated vegan parmesan
Fresh basil

Heat your pan over a medium heat. Add the pasta sauce and wine and simmer for 10 minutes on a low heat. If not using wine, just bring up to heat (no need to simmer for 10 minutes).

Add the cooked pasta to the sauce and toss gently through.

Arrange vege balls on top and heat through on a low heat, with a lid on (any lid that fits is fine!).

Serve hot to the table with extra grated parmesan, basil and a big smile!

Kei konei te kai reka o te aroha.
Here is the food of love.

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