I’ve made this dish several times since it’s inception last year (Here!), and with a couple of last little tweaks, it has moved from an experiment to a definite keeper. If you want the extra “beefy” kick to the meatballs, you can use a “not beef” vegan bouillon cube or you can just enjoy the nice combination of flavors for what they are. I gave the sauce a little extra love with some fresh basil from my patio garden. Don’t forget a generous topping of vegan parm, and enjoy! : )
Hehe the meatballs aren’t that great here in Vienna, but looks good since they are made by you! Miam! Well done…
Hah! Oh, well thank you so much! Let me know if you try them!
those meatballs loook goood!! gotta try these!
Thanks! Please let me know how they turn out! : )
why do people comment BEFORE they make and taste things??? Otherwise, really, who cares…