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recipes 0 0 Intermediate 390 Kcal Recipe card 50 Minutes
This is a recipe from my grandmother's cooking and it was done with meat.
It was a typical dish and my sister Tina and I were busy making small, perfect, strict meatballs.
My grandmother was a very sweet woman, but with meatballs and tomato sauce, she was not joking: they had to be as she said, if they did not we should restart from the beginning.
I modified this recipe making it vegan, but it came very good and full of the scent of my memories of when I was a child.
The original recipe does not include béchamel because in the south of Italy it is not used: I made this recipe by adding it and I must say that the dish is enriched, it is very good.
- • 20 gr Extra Virgin Olive oil
- • 5 gr Salt
- • 50 gr Onion
- • 100 gr Carrots
- • 20 gr Parsley
- • 40 gr Breadcrumbs
- • 1000 ml Tomato flesh
- • 40 gr Cornstarch
- • 500 gr Pasta
- • 250 gr natural Seitan
- • 500 ml Bechamel
1
Take the seitan, the onion, the carrot and the parsley and place them into Vento jar.


2

3
Make small balls and place on a dish.
4
Drain it halfway: place it in a baking dish with a round of oil, mix with the béchamel and the tomato flesh and add the seitanballs that must be abundant.
Bake at 200 degrees for 20 minutes and then taste absolutely hot.
