Marinated plant-based meatballs
RecipeThis is a marinade we use with the plant-based Oumph! Swedish Balls to replicate the marinade style of the Peas of Heave
Pasta salad with tomato dressing
Summer’s when tomatoes are at their best. And what better way to celebrate this delicious vegetable than a cold pasta salad? The tomato dressing is truly the hero of this dish.
Instructions
Recipe steps from Mealie.
1
Step 1
Heat a liter of water in a kettle.
2
Step 2
Cook the pasta with the preboiled water and a pinch of salt in a pot for about 9 minutes.
3
Step 3
Add the frozen petit pois to the pasta and cook for another 2 minutes.
4
Step 4
Drain the pasta and petit pois and cool down under some cold water. Keep aside.
5
Step 5
While the pasta is cooking, mix the What The Cluck pieces with the chicken seasoning and a tablespoon of oil.
6
Step 6
Heat some oil in a pan and once hot, add the What The Cluck pieces. Fry for about 7 minutes until brown and crispy.
7
Step 7
Remove the What The Cluck pieces from the pan and keep aside.
8
Step 8
Slice the chili pepper.
9
Step 9
Wash the vine tomatoes and cut into large pieces.
10
Step 10
Add the chili pepper, vine tomatoes, garlic, 5 sundried tomatoes, oil from the jar, vinegar, and half the basil to a food processor. Blitz for about a minute until smooth.
11
Step 11
Wash the cherry tomatoes and cut into quarters.
12
Step 12
Chop the remaining sundried tomatoes into smaller pieces.
13
Step 13
Mix the sundried tomatoes, cherry tomatoes, What the Cluck pieces, remaining basil, pasta and petit pois with the tomato dressing.
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