I was supposed to share this recipe with you yesterday since it was #MeatFreeMonday, since in Germany it’s Pentecost Monday (a public holiday), it was as busy and lazy as a Sunday for me. So instead of giving it a miss for this week, I’ve decided to share the recipe today.
Today I am sharing with you another recipe that I’ve tried from Miriam Sorrell’s cookbook Mouthwatering Vegan, it’s the Wild Stuffed Pasta Balls.
As usual, I did my own modifications. I used vegetarian ingredients instead of vegan ones and used Puy Lentils as a meat substitute alternative.
Here’s the result of the vegetarian version of the pasta balls with puy lentils:
I don’t like lentils or beans, but I would eat them soft, minced and mixed with other ingredients. In this recipe the lentils that I’ve used got soft and the mixture was tasty so I could eat the lentils.
On a side note, last week I did an effort and bought the ingredients needed to make vegan dairy products so that I could start doing these vegan recipes 100% vegan and not use vegetarian alternatives. 🙂
That’s all for today. If you haven’t yet done so, I hope you will try any of the meat-free recipes I share with you every week. Next food post will be published next Monday <3
Join the Conversation
Have you tried this these pasta balls, or have you tried any of Mouthwatering Vegan‘s recipes before? How do you find them? Have you bought or would you consider buying the cookbook?
DISCLAIMER: I wasn’t paid to prepare, publish or share this post.