Meatless Monday : Soy 'meatballs' with leek and mushroom ragu and pasta

We have been harvesting leeks from the allotment and so I made this pasta sauce as a way of using them up.  It is good to eat seasonal foods - the flavour and nutrition are better.

Soy 'meatballs' with leek and mushroom ragu and pasta
Serves 2 
You will need

For the soy 'meatballs'
120g dried soy chunks
1 tsp mixed herbs
1 tbsp tamari
olive oil spray

For the leek and mushroom 'ragu'
1 tbsp organic olive oil
1/2 red onion, peeled and chopped
2 cloves garlic, sliced
125g mushrooms, sliced
1 large leek, white and pale green parts only, roots removed and sliced
1-2 tbsp tamari
1/4 tsp stevia
100g tomato puree (around 6 tbsp)

Pasta to serve

Place the soy chunks in a bowl and cover with boiling water - leave to re-hydrate for around 10 minutes.  Drain well then whiz up in a high speed blender with the tamari and mixed herbs. Form into balls and place on a baking tray.  Spray with the olive oil spray and bake for 20 minutes.  

Meanwhile make the leek and mushroom ragu.  Heat the oil and cook the onion for 2-3 minutes.  Add the crushed garlic, leek and mushrooms and continue to cook until the vegetables are tender, adding a little water if necessary.  Add the tomato puree, tamari, stevia and 200ml water and bring to the boil. Reduce heat to simmer for 10 minutes.  

Cook the pasta according to the manufacturer's directions.

To serve place the pasta in bowls, top with the leek and mushroom ragu and soy 'meatballs'.


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