Veggie balls with creamy polenta and tomato sauce
"These veggie balls are so good you won't even realize there's no meat...."
INGREDIENTS
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2 large cans tomato passata
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1 tablespoon dehydrated onion
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1 teaspoon dehydrated garlic
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½ teaspoon chili flakes
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5-6 sprigs fresh thyme
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kosher salt & freshly ground pepper
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2 cups vegetable stock
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2 cups 35% cream
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2 bay leaves
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1 crushed clove of garlic
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1 cup fine yellow polenta
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½ cup freshly grated parmesan cheese, plus more for serving
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2 tablespoons unsalted butter
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Torn fresh basil
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Kosher salt and freshly ground pepper
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8 – 10 Rodney's veggie balls (see recipe above)
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1 can lentils drained and rinsed
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3 cup cremini mushrooms chopped
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1 cup onion, chopped
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1 cup celery, chopped
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1 cup carrot, chopped
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1 clove garlic
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1 sweet potato cooked and peeled
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½ cup parsley
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¼ -½ cup chickpea flour
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½ teaspoon sea salt
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½ pack onion soup mix
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