How does spaghetti and meatballs a la vegan/gluten free sound to you all?

Mmmm... sounds yummy right? Good thing @steemitironchef requested the use of tomatoes as the ingredient for the first week running! Thanks to @progressivechef for launching this fun new competition that inspired this recipe! I know I will be a supporter of it! <3

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Wait a minute-hold the phone! We're not using noodles, not using dairy, not using meat... so what are we going to do?

Let's get wild! A little creativity and we'll have something whipped up in no time!

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Ingredients:

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For the 'noodles':

• 1 round eggplant (they call them 'round mauves')
• 1 Japanese eggplant
• 1 bunch green spring onions
• 1 bunch baby bok choy
• 1 bunch asparagus
• 1 tsp coriander
• 1 tsp turmeric
• 1 tsp pepper
• 1 tsp pink Himalayan sea salt

For the 'meatballs':

• 1 piece tempe (fermented soybeans)
• 3 small tomatoes
• 1 tsp coriander
• 1 bunch chives

For the 'tomato sauce':

• 7-10 small tomatoes
• 3 cloves of garlic (sliced thinly)

For the 'cheese':

• 1/2 cup soaked cashews
• 3 chive stems
• 2 garlic cloves
• 1 tsp coriander powder
• 1 tsp paprika
• 1 tsp turmeric
• Fresh dill
• 1/2 lemon (juice)
• 1 tbs coconut oil
• Water as needed

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Making it happen:

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Part 1: Noodles

• Slice eggplant into thin rounds carefully with a knife or mandolin
• Pour coconut oil into a pan, add in spices and green onion for a couple minutes
• Place each slice into the oil and make sure to distribute the spice all over by shaking the pan
• Add in asparagus
• Cook together on low until soft

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• Add bok choy to a pan with spice and oil on low, it doesn't need long!

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Part 2: Tomato 'Sauce'
OK, it's not really 'sauce' it's more fun this way though, promise!

• Slice tomatoes quite thin (not too thin or they will not hold together)
• Put a tab of coconut oil in a skillet
• Add in sliced garlic on low
• Place tomato slices into skillet and swirl around to blend in with garlic
• Let soften then remove from heat

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Cashew Herb 'Cheese'

• Put all ingredients into a food processor or personal blender
• Add water as needed
• Blend until desired consistency is formed

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Tempe "meat" Balls

• Cut tempe into smaller pieces
• Take a couple of pieces of chive and chop into small sections
• Cut 3 tomatoes into quarters
• Put all ingredients plus spices into food processor and blend until mixture becomes sticky

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• Take small pieces out at a time and roll into balls
• Place balls in some coconut oil on a skillet and fry all sides until crispy

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Bon appetite!

• Layer eggplant, asparagus and bok choy on the bottom of the dish (noodles)
• Place tempe balls on top
• Add on the garlic tomato 'sauce'
• Serve with a side of cheese
• Enjoy!

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Sending you love through (plant-based/vegan) food, as always! If you are new here, it's great to have you here!
I am a food fanatic as you'll surely see, and I am a strong believer in the power it has within it, and the ability it has to heal us! I aim to inspire through my recipes and posts and hope to connect with you here, through your heart. Some say the way to the heart is through the stomach, I might just agree with that theory ;)
If you'd like to see more, you can check me out here!

PS: I am also running veganwednesday challenge every week! See here for more details on how to participate (and win by sharing some love!)

Until next time,
XO,
🍊🍉🍈🍇🍋🍌🍍🍎