Gnudi means nude in Italian. These balls are the filling for ravioli, without the pasta parts. It is really quick and easy to make. We enjoyed these with a mixed salad and a glass of organic vegan red wine.

Serving Size: 2

Ingredients:

  • 1 pkg. 10 ounces frozen chopped spinach, thawed
  • 1 pkg. (aprox. 8 ounces) firm tofu
  • 4-6 tablespoons chickpea flour
  • egg replacer for 2 eggs
  • 1 heaping teaspoon vegetable bouillon powder
  • 2 tablespoons nutritional yeast
  • 1 small onion, chopped
  • dash nutmeg
  • splash chili sauce

for the tomato sauce:

  • 1 tablespoon cooking oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 small bell pepper, de-seeded and chopped
  • 1 14 ounce can crushed tomatoes
  • 2 teaspoons Italian seasonings
  • salt and pepper to taste
  • splash Tabasco
  • non-dairy cheese as garnish

Vegan Spinach Gnudi dressed with Tomato Sauce

Directions:

  1. Thaw the spinach and squeeze out all the liquid. It is easiest to do this by placing the thawed spinach in a sieve and pushing on the spinach using a spoon.
  2. Place the squeezed spinach in a large bowl.
  3. Squeeze the extra water from the tofu and crumble it into the spinach.
  4. Using a fork gently mix the two together.
  5. Chop an onion and add to the spinach tofu mixture
  6. Add the nutritional yeast vegetable bouillon powder, nutmeg and hot chili sauce.
  7. Mix well using your fork.
  8. Add the 4-6 tablespoons of chickpea flour and mix well.
  9. The mixture should be able to stick together so you can form small walnut sized balls.
  10. Form the gnudi balls usually about walnut size.
  11. Make the tomato sauce. Chop the onion, mince the garlic, de-seed the bell pepper and chop.
  12. Heat the oil in a saucepan.
  13. Add the onion and garlic, bell pepper pieces and sauté until soft.
  14. Add the can of crushed tomatoes, Italian seasonings salt and pepper.
  15. Season to taste with Tabasco and any additional spice you find necessary.
  16. It is most common to cook the gnudi in a pot of boiling salted water, however we prefer to steam them.
  17. We use a traditional bamboo steamer, that sits over a frying pan filled with water. That way the gnudi keep their shape and color and do not lose and nutrients.
  18. Steam the gnudi for 10 minutes then they are ready to serve.
  19. Grate some non-dairy cheese, or make vegan parmesan as a garnish for the gnudi.
  20. Place a few tablespoons of the tomato sauce in a bowl.
  21. Put 4-5 gnudi in the sauce, and top with the non-dairy cheese.

Recipe inspiried by http://www.onegreenplanet.org/vegan-recipe/spinach-tofu-gnudi-balls/

  • Follow