Oumph! Vegan sommar polpette
This is a special recipe I developed for the brilliant Ethica Magazine as we did a live cooking demo at the Just V Show London in the Oumph! Kitchen on Sunday, 8th July. Sommer Polpette is Swedish-Italian inspired zesty herby meatball dish with raw, marinated butternut squash and lemon tahini dressing. It’s perfect hot but also tastes delicious cold so makes a great lunch for work or on gluten-free wraps.
This recipe serves 2 people as a main with butternut squash spaghetti.
Nutrition (Based on 1 serving)
- 387 Calories
- 38g Carbs
- 36g Protein
- 13g Total fat
- 2g Saturated fat
- 0mg Cholesterol
- 13g Sugar
- 12g Fibre
- 3002mg Sodium
Nutritional info
Butternut Squash is fully loaded with vitamin A which is really important for healthy eyesight with powerful antioxidants which can also protect your vision.
It contains high levels of potassium which can help decrease your blood pressure by counteracting the effects of sodium in your diet.
It's high fibre which promotes regularity and supports healthy bacteria in the gut.
It's high vitamin C which boosts the immune system and has been linked to healthy skin and a lower likelihood of wrinkles and dryness.
Basil keeps your brain healthy, anti-inflammatory, protects the liver, supports thyroid gland health. It's antibacterial, Also rich in vitamin A. It also contains good levels of copper which increased your energy production.
Ingredients
1 serving
Feeds 2
Butternut squash spaghetti
- 150 g Butternut squash (spiralised)
- 1 tsp Lemon juice
- 1 tsp Olive oil
- 1 pinch Salt
Oumph! Polpette
- 140 g Oumph! Pure Chunk (half a bag)
- 25 g Gluten-free oats
- 10 g Fresh basil
- 5 g Fresh mint
- 1 tbsp Lemon juice
- 1 tbsp Tamari sauce
- 1 tsp Apple cider vinegar
- 1 tsp Olive oil
Lemon tahini dressing
- 1 tbsp Tahini
- 1 tsp Lemon juice
- 1 tsp Agave
- 1 pinch Sea salt
- 1 tbsp Water
Garnishes
- 1 tsp Nutritional yeast
- 1 tbsp Fresh basil
- 1 pinch Fresh mint
- 2 pinch Black onion (Nigella) seeds
- 1 pinch Black pepper
- 1 tsp Lemon juice
Method
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Spiralise the butternut squash and add to a large bowl. Break up the strands, so they are easier to eat.
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Add the lemon juice, olive oil and a pinch of salt. Gently coat the butternut squash and leave to marinate.
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Roughly chop the basil and mint and add to a food processor with the defrosted Oumph! Pure Chunk and oats and process into a chunky crumb.
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Add the lemon juice, tamari, apple cider vinegar and olive oil, process until it combines. Don't go too smooth a little texture is lovely.
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Using an a small ice-cream scoop (or use your hands) form the mixture into bite sized balls.
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To make the dressing add tahini, lemon juice, agave, salt and 1 tablespoon of water to a bowl and whisk. You may want to add more water depending on the thickness of your tahini and how you like your sauce.
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Heat a non-stick pan with a little spray oil and cook on a low heat turning occasionally. You'll want to make sure they are cooked through and golden brown. This will take 5-10 minutes
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Add the butternut squash to a plate with half of your Polpette (Oumph! balls) drizzle with the tahini dressing, and sprinkle on the nutritional yeast, herbs, black onion seeds, black pepper and finish with a squeeze of lemon.
Tips
Polpette will keep up to 3 days in the fridge. Reheat thoroughly
These Polpette are super versatile and would be delicious with any soft herbs such as coriander, parsley or tarragon, sage or sage, thyme and tarragon.
Quickly brown Polpette at a high heat then gently simmer in a tomato sauce and serve as a hot dish.
Use courgette instead of butternut squash, prep just before eating so it doesn't become too soft. You can use carrot for a sweeter dish but marinate for 30mins.
Use Coconut aminos instead of tamari. You can also use soy sauce which isn't gluten-free.
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