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CHICKPEAS GNOCCHI High Protein Veganuary episode 13 Protein per serve: 26.5gr INGREDIENTS (makes 2 serving) FRESH PASTA POCKETS 1 can chickpeas (ca. 250gr) @koro_uk 50 gr all purpose flour 1tbsp nooch 2 tbsp quality olive oil salt , pepper, onion powder TOMATO SAUCE 1 carrot 1 celery stick 1 small red onion 2-3 garlic cloves Oil, salt, pepper Fresh rosemary sprig, sage sprig(optional) 1/2 bottle of tomato puree passata (can sub for tinned tomatoes) @muttipomodorouk Vegetable stock to taste 3-4 tbsp nooch METHOD Pasta -Add chickpeas, oil, salt and pepper to a food processor. Blend until evenly mashed. -Transfer everything to a bowl then gradually incorporate the flour and the nooch into the chickpeas, using your hands to gently knead the dough. You might need to add some more flour at this stage. Be cautious not to overwork the dough; stop when it comes together and is no longer sticky. -Divide the dough into smaller sections. Roll each section into a long, rope-like shape, about 1/2 inch in diameter. -Cut the ropes into bite-sized pieces, about 1 inch long. -Bring a large pot of salted water to a boil. Drop the pockets into the boiling water and cook until they float to the surface. This usually takes about 2-3 minutes. (wait to perform this step until your sauce is ready) Sauce -Add peeled carrot, celery, garlic and onion to a food processor and blitz blend until finely chopped. -Heat up a good glug of oil on a non-stick pan then add the vegetable base. Cook for a couple of minutes then add the herb sprigs and let the flavours infuse for 2 minutes. Remove them and add the canned tomatoes/ tomato passata. Add a bit of stock (just a splash should be enough) -Add salt and pepper, fresh basil and let cook for 10 minutes. Simmer regularly . -The last touch is adding the nooch. In the same pan where you cooked the sauce add the cooked pockets, simmer for a couple of minutes and serve hot with vegan parmesan. Macros x serve: 437Kcal | 44.5C- 13.5 - P26.5 #veganuary #veganmeals #freshpasta #veganpasta #highproteinmeals #veganprotein #plantprotein #veganlondon #veganuk #londonvegan

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FRESH PROTEIN PASTA High Protein Veganuary episode 3 Protein per serving: 36gr INGREDIENTS 2 medium cooked sweet potatoes (250gr / 1 heaping cup) 220gr (2 cups) chickpea flour 2 tsp salt 2 tbsp olive oil SAUCE 1 can tinned tomatoes 1 block silken tofu 2 tbsp nooch 2-3 Garlic cloves 1 medium carrot 1 celery stick 1 small onion TOPPINGS Vegan burrata @juliennebruno Fresh basil Drizzle of oil METHOD -Steam the sweet potatoes in the microwave. Fork the sweet potatoes before microwaving them so they can breathe. -scoop out the flesh and combine with the chickpea flour and the rest of the ingredients. -knead well until you get a firm and leathery dough. (You might need to add a bit more flour so that the dough doesn’t stick to your fingers) -boil some water in a pan and add some salt. -while it’s boiling, prepare the sauce. - mince garlic and finely chop onion, carrot and celery. Add a good glug of oil to a pan and add the veggies to sweat down. - once golden and soft add the tinned tomatoes and let cook for 10 minutes. Transfer everything to a blender and add the silken tofu and nooch. Blend until creamy and transfer back to the pan. - once the water is boiling, use scissors to cut your little pasta strips straight into boiling water. They’re ready once they surface back at the top (3-4 minutes should do. Make sure to cut them small otherwise they’ll be a bit tough in the middle) - drain the pasta and add it to the sauce. Serve topped with fresh basil, a drizzle of oil and a vegan burrata - mine is from @juliennebruno #veganuary #vegandinnerideas #veganprotein #plantprotein #highproteinmeals #veganuk #veganlondon #plantbasedrecipes

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