Vegan Rasta Pasta with Walnut Meatballs
Vegan Rasta Pasta with walnut meatballs features linguini and colorful bell peppers tossed in a flavorful coconut curry sauce made with Jamaican jerk seasoning.
Servings: 6
Calories: 996kcal
Ingredients
For the Walnut Meatballs:
- 3 Tablespoons coconut oil (or olive oil) for sautéing
- 2 cups chopped button mushrooms
- 2 small onions sliced
- 1 cup walnut halves soaked in 3 cups of water for at least 30 minutes
- 5 garlic cloves crushed
- 3 dates pitted
- 3 Tablespoons nutritional yeast
- 1 Tablespoon liquid aminos
- 1 Tablespoon fresh thyme leaves
- 1 Tablespoon flax meal soaked in 2 tablespoons of hot water for 3 minutes
- 1 Tablespoon curry powder
- 1 Tablespoon smoked paprika
- 1 teaspoon black pepper
- ¼ cup oat flour plus 2 Tablespoons
- ¼ cup fine bread crumbs (gluten-free, if needed)
- 2 Tablespoons Jamaican jerk seasoning
- 2 teaspoons salt
- ½ cup neutral oil for frying
For the sauce:
- 1 Tablespoon coconut oil
- 1 Tablespoon Madras curry powder (or Thai curry powder, any color)
- 1 can full-fat coconut milk (13.5 ounces)
- 1 small onion diced
- 2 garlic cloves pressed
- 1 Tablespoon tamari (or liquid aminos or soy sauce)
- 1 Tablespoon chopped cilantro
- 1 teaspoon ground allspice
- 1 teaspoon organic sugar
- 1 teaspoon onion powder
- salt to taste
For the pasta:
- 4 Tablespoons extra virgin olive oil (or coconut oil) for sautéing
- ½ red bell pepper thinly sliced
- ½ yellow bell pepper thinly sliced
- ½ green bell pepper thinly sliced
- 1 pound linguini (gluten-free, if needed) cooked al dente according to package directions (or substitute spaghetti or your favorite pasta shape)
Instructions
- To make the walnut balls, heat the oil in a medium skillet over medium heat. Add the mushrooms and onions and sauté until the onions are translucent, about 5 minutes.3 Tablespoons coconut oil, 2 cups chopped button mushrooms, 2 small onions
- Transfer the mixture to a food processor. Add the drained walnuts, garlic, dates, nutritional yeast, liquid aminos, thyme, flax meal mixed with hot water, curry powder, smoked paprika, and black pepper. Pulse until the nuts have been chopped fine but you still have texture.1 cup walnut halves, 5 garlic cloves, 3 dates, 3 Tablespoons nutritional yeast, 1 Tablespoon liquid aminos, 1 Tablespoon fresh thyme leaves, 1 Tablespoon flax meal, 1 Tablespoon curry powder, 1 Tablespoon smoked paprika, 1 teaspoon black pepper
- Transfer the mixture to a medium bowl and add the oat flour, bread crumbs, jerk seasoning, and salt. Form the mixture into twenty 1½-inch balls.¼ cup oat flour, ¼ cup fine bread crumbs, 2 Tablespoons Jamaican jerk seasoning, 2 teaspoons salt
- Preheat the oven to 350°F and line a baking sheet with a silicone mat or parchment paper.
- Heat the neutral oil in a medium skillet over medium-high heat. Fry the walnut balls, until a thin brown crust is formed, 5 minutes.½ cup neutral oil
- Transfer the balls to the baking sheet and bake for 20 minutes, or until the form an outer brown crust.
- Meanwhile, make the sauce. Heat the oil in a medium-sized pot heat. Add the curry and heat through, about 1 minute. Add the coconut milk, onion, garlic, soy sauce, cilantro, allspice, sugar, and onion powder and stir to combine. Taste and adjust for salt. Bring to a boil and stir until the mixture is fairly creamy.1 Tablespoon coconut oil, 1 Tablespoon Madras curry powder, 1 can full-fat coconut milk, 1 small onion, 2 garlic cloves, 1 Tablespoon tamari, 1 Tablespoon chopped cilantro, 1 teaspoon ground allspice, 1 teaspoon organic sugar, 1 teaspoon onion powder, salt
- To finish the pasta, heat olive oil in a wok over high heat. Sauté the bell peppers until slightly tender, about 2 minutes. Add the pasta and heat through, tossing to combine, about 4 minutes. Add the sauce, to taste, and top with the walnut balls.4 Tablespoons extra virgin olive oil, ½ red bell pepper, ½ yellow bell pepper, ½ green bell pepper, 1 pound linguini
- To serve, layer the balls over pasta and top off with sauce.
Notes
Recipe from Caribbean Vegan: Meat-Free, Egg-Free, Dairy-Free, Authentic Island Cuisine for Every Occasion, Expanded Second Edition © Taymer Mason, 2016. Reprinted by permission of the publisher, The Experiment.
Leftover pasta can be refrigerated in an airtight container for up to 3 days. For best results, do not freeze.
Nutrition
Calories: 996kcal | Carbohydrates: 86g | Protein: 21g | Fat: 67g | Saturated Fat: 24g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 22g | Trans Fat: 1g | Sodium: 1202mg | Potassium: 920mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1821IU | Vitamin C: 48mg | Calcium: 117mg | Iron: 7mg
