Ethica Magazine and Joanne from Salad or Chips were invited to do a cooking demonstration using Oumph! at the recent Just V Show in London.
We wanted to make something with a European flavour, to celebrate Sweden (Oumph! country of origin). One of their most famous dishes is meatballs. But meatballs, or rather, polpette, are also Italian, so why not marry the two? Vegan chef and Ethica Magazine collaborator Joanne came up with the recipe, with a helping hand (or finger perhaps...) from Editor Stef and Vegan Sommar Polpette were born.
Sommar of course means summer in Swedish, so we decided to flavour the polpette with basil and mint, but you can add any herb you like instead.
This dish is filling whilst being healthy and light. We have used gluten-free oats to bind the mixture. Of course you can use standard oats or if you want to go even lower carb, use a flaxseed 'egg' instead.
These Vegan Sommar Polpette can be served as a main with the butternut squash (or any vegetable that can be spiralised, or indeed actual spaghetti) spaghetti, or a canapé, on top of a disc of flatbread or tortilla, or simply on their own with the tahini dip on the side.
Serves 2 as a main
For the Butternut squash spaghetti
- 150g Butternut squash (spiralled)
- 1 tsp Lemon juice
- 1 tsp Olive oil
- 1 pinch Salt
For the Polpette
- 140g Oumph! Pure Chunk (half a bag defrosted)
- 25g Gluten-free oats
- 10g Fresh basil
- 5g Fresh mint
- 1 tbsp Lemon juice
- 1 tbsp Tamari sauce
- 1 tsp Apple cider vinegar
- 1 tsp Olive oil
For the Lemon Tahini Dressing
- 1 tbsp Tahini
- 1 tsp Lemon juice
- 1 pinch Sea salt
- 1-2 tbsp Water
- Agave or maple syrup to taste, or if you are sugar free, 3-4 drops of liquid Stevia
Spiralise the butternut squash and add to a large bowl. Break up the strands, so they are easier to eat.
Add the lemon juice, olive oil and a pinch of salt. Gently coat the butternut squash and leave to marinate.
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.
Using an a small ice-cream scoop (or just your hands!) form the mixture into bite sized balls.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.
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.
To make the dressing add tahini, lemon juice, 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.
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.
- Polpette will keep up to 3 days in the fridge. Reheat thoroughly before serving.
- 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.
- For an Italian flavour, quickly brown Polpette at a high heat then gently simmer in a tomato sauce and serve as a hot dish.
- Use courgettes instead of butternut squash. Courgettes contain a lot of water, so rep just before eating so they don't become too soft. You can use carrot for a sweeter dish but marinate for 30mins.
- Use Coconut aminos instead of tamari. If you don't avoid gluten, can also use soy sauce instead.
- You can use a different flavour of Oumph! if you like. The Thyme and Garlic chunks would work well too, and you won't have to add any herbs.