Description
Vegan meatballs with curry sauce. Very tasty, very healthy! A great dinner option.
Ingredients
Vegan Lentil Meatballs:
- 1 cup black lentils (uncooked)
- 1 cup quinoa (uncooked)
- 1 tsp fennel seeds
- 1 tsp kosher salt
- ⅓ cup chopped cilantro
- 6 oz firm tofu (do not use silken tofu)
- 1 Tbs olive oil
Coconut Curry Sauce:
- 1 Tbs fresh ginger, grated
- 1 tsp ground turmeric
- 1– 2 Tbs olive oil
- 1 extra-large tomato, finely diced, with juices
- 1 Tbs dried fenugreek leaves
- 1 can (13.5 oz) coconut milk
- 1 Tbs lime juice
- 1 tsp brown sugar
- salt
- fresh cracked pepper
Instructions
- On high heat, bring lentils and fennel seeds to a boil in a small pot with 3 cups water. Cover, turn heat to low and simmer 25 minutes, or until they are cooked. Drain well.
- On high heat, bring quinoa to boil in a small pot with 1 cup water. Cover, turn heat to low, simmer 15 minutes, turn heat off, leave covered.
- Make the vegan lentil meatballs:
- Pre-heat oven to 400F.
- In a food processor, place the cooked quinoa and half of the lentils, and pulse until texture of coarse sand. Place in a large bowl.
- Add the remaining lentils, chopped cilantro and salt to the bowl and mix well.
- In the same food processor, add the tofu (pressed down to release water and patted dry) and 1 Tbs olive oil. (The tofu will bind the mixture and oil will keep it from drying out). Pulse tofu and oil until a smooth paste, scraping down the sides as necessary. Scoop it into the lentil mixture and mix it in well.
- Prepare a parchment lined baking sheet. With your hands, kneed lentil mixture briefly until it’s thoroughly mixed and salt and spices are evenly distributed.
- With wet hands form small ping pong sized balls.
- Place on baking sheet and place in the oven for 20-25 minutes.
- Meanwhile make the sauce:
- In a medium pot, sauté ginger in olive oil on medium heat until just golden, stirring often to prevent scorching. Add turmeric and sauté 1 minute more.
- Add diced tomato and sauté until most of the juices evaporate, about 5-8 minutes. Stir in coconut milk, fenugreek, lime, brown sugar, salt and pepper. Taste for salt.
- Bring to a simmer, then turn off heat until ready to serve.
- Place lentil meatballs over the sauce, and sprinkle with cilantro. Serve immediately.
Notes
This recipe is the original post from Feasting at Home with minor modifications I made.
I could not find the fenugreek leaves but I left it in the recipe just in case anyone wants to try it.
Keywords: vegan meatballs, curry, lentils
Buenísima, la voy a hacer
★★★★★
What a great recipe, thank you for sharing, Carla! I made two variations: one per your recipe, and in the other one I used cooked mushrooms and raw egg instead of tofu and oil. Both were delicious!
★★★★★
I’m so happy that you tried it and liked it! Next time I will try your variation too- seems like a great combination as well!