200g Profusion Organic Chickpea Penne
I red onion, finely diced
400g tinned tomatoes

500ml water
1 tsp dried oregano
1 tsp dried basil
½ tsp dried sage
½ tsp dried thyme
1 tsp smoked paprika
½ tsp marjoram
1 tsp brown sugar
Salt & pepper to taste
1 tbsp nutritional yeast (optional)
50g grated vegan cheese (optional)

For the meatballs:
125g Profusion Organic Protein mince, rehydrated
1 tbsp plain flour
2 tbsp aquafaba

70g cashews

2 tbsp nutritional yeast

1 cloves garlic

½ tsp dijon mustard

½ tsp onion powder

½ tsp smoked paprika, to taste

½ small lemon, juiced

250ml water

Salt & pepper, to taste


  1. Preheat the oven to 20o (fan 180)
  2. Mix the protein mix, with the flour and egg replacement.  Shape into bite size balls and fry in a frying pan until golden brown.  Put aside.
  3. Sweat the chopped onion and garlic with a glug of oil in an ovenproof pan until softened.
  4. Add in all the other ingredients (including the meatballs, but apart from the nutritional yeast and vegan cheese).  Stir gently and pop in the oven for 35 minutes.
  5. Top with the vegan cheese and continue to bake for a further 5 minutes.
  6. Season again and sprinkle with the nutritional yeast.

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