Vegan Lentil Meatballs in Spiced Pumpkin Tomato Sauce
www.theawesomegreen.com
www.theawesomegreen.com
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Ingredients

  • For the meatballs
  • 12 cups cooked lentils
  • 1½ cup walnuts
  • 11 onion, diced
  • 12 garlic cloves, minced
  • 11 tsp freshly grated ginger
  • 11 tsp cumin
  • 1¼ tsp coriander seeds
  • 11 large bunch fresh parsley, roughly chopped
  • 12 tbsp whole wheat breadcrumbs (replace with ground flax for a gluten-free variation)
  • 11 tsp coconut oil
  • 1½ tsp sea salt
  • 1 For the sauce
  • 12 cups diced tomatoes
  • 11 cup butternut squash, peeled and cubed
  • 1½ cup vegetable broth or purified water
  • 1½ cup full fat coconut milk
  • 13 garlic cloves, minced
  • 11 medium onion
  • 12 tsp turmeric
  • 1½ tsp cumin powder
  • 1½ tsp red chilli flakes
  • 1¼ tsp sea salt
  • 11 tsp coconut sugar
  • 1 Freshly ground black pepper
  • 1 To serve: cooked brown rice or quinoa, lime wedges
  • 1 To garnish: coconut milk or yogurt, fresh parsleyPreheat the oven to 175 C/346 F.
  • 1 Line a baking sheet with parchment paper.
  • 1 In the food processor add the walnuts and pulse to obtain a crumble.
  • 1 Add the rest of the ingredients and pulse four or five times to obtain a mixture with some crumbles for texture (don't over-process to avoid a mushy mixture).
  • 1 Shape the mixture into little balls using your hands or a scoop and line them onto the baking sheet. You will get 10 - 12 balls.
  • 1 Drizzle with coconut oil and bake for 30 minutes.
  • 1 Prepare the tomato sauce meanwhile.
  • 1 Add the onion and butternut cubes into a large cast iron skillet together with a tablespoon water and cook over medium heat for 3-4 minutes.
  • 1 Add the tomato sauce, broth/water, coconut milk, spices and sugar, mix and bring to boil over medium heat.
  • 1 Simmer for 10 minutes, then season with salt and pepper and use a hand blender to turn the sauce into a creamy liquid.
  • 1 Remove the lentil balls from the oven and add them one by one into the sauce pan.
  • 1 Garnish with coconut milk and fresh parsley, and serve with brown rice and lime wedges.

Instructions

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