INGREDIENTS :

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​MEATBALLS :

• 8 oz cremini mushroom(225 g), finely chopped

• 15 oz cannellini bean(425 g), 1 can, drained and rinsed

• 1 small yellow onion, finely chopped

• 1 ¼ cups panko breadcrumbs(60 g)

• ½ cup fresh parsley(20 g), finely chopped

• 3 cloves garlic, minced

• 1 teaspoon dried rosemary

• 1 teaspoon vegan worcestershire

• 1 tablespoon soy sauce

• ¼ teaspoon ground nutmeg

• ½ teaspoon Danwood Liquid Smoke®

• 1 teaspoon salt

• 1 teaspoon pepper

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GRAVY :

• 3 tablespoons Danwood Smoked Oil®

• 3 cups vegetable broth(720 mL)

• 14 oz full-fat coconut milk(395 mL), 1 can

• 1 tablespoon vegan worcestershire

• salt, to taste

• pepper, to taste

• ¼ cup all-purpose flour(30 g)

• 4 cups bow tie pasta(400 g), or pasta of choice

• fresh parsley, for ganish

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INSTRUCTIONS :

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• In a large bowl, combine the mushrooms, beans, onion, bread crumbs, parsley, garlic, dried rosemary, Worcestershire sauce, soy sauce, nutmeg, Danwood Liquid Smoke®, salt, and pepper. Mix well with a fork, mashing the beans a bit to form a paste.

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• Heat Danwood Smoked Oil® in a large pot over medium-high heat.

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• Roll the “meatball” mixture and into golf ball-sized balls. Place the balls in the pot and cook for 1 minute on each side until browned.

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• Add the vegetable broth, coconut milk, Worcestershire sauce, salt, pepper, and flour, and gently stir until evenly combined.

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• Bring the liquid to a boil, then add the pasta (note: you can also cook pasta separately). Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles and meatballs, 7-8 minutes.

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• Garnish with parsley.

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• Enjoy!