Welcome to my second meatless Monday post. This recipe is using spices all the family should enjoy. I have many veggie ball recipes as they’re a favourite in our house. When your trying plantbased cooking a good place to start is making some of your family favourite foods into vegetarian or vegan recipes. Veggie balls replace meatballs.
Another great plantbased cooking tip is spices and herbs are your best friends these bring your dishes to life. Start building up your spice collection by buying a few ever week. Consider putting some herbs in your garden.
Ingredients for veggie balls
Tin red kidney beans and a tin of brown lentils. Rinse and drain them well.
1 large brown onion diced
2 crushed garlic cloves
1 tbsp chopped coriander
1/4 cup finely diced green capsicum
1 tbsp brown rice flour
Spice mix. 1 tsp of each of the following cumin powder,coriander powder,turmeric powder,garam masala and sea salt and pepper to taste. Mix your blend together in a small dish.
Place all ingredients but your rice flour in food processor including your spice mix. Give a quick blend don’t overdo it you want a few bits of beans visible. Then stir in brown rice flour. Shape into balls and place on lined and creased oven tray. Bake in moderate oven for about 30 minutes. Carefully turn balls half way through cooking time.
While your veggie balls are cooking make the tomato sauce.
1 cup tomato pasata
1 tin diced tomatoes
1 tbsp ground almonds
1 tsp cumin
1/2 tsp minced chilli you can use more if you like things hotter
1/2 tsp minced ginger
About 1/2 cup water and salt and pepper to taste.
In a frying pan place a little oil and cook your cumin ginger and garlic for a few minutes don’t burn. Then add all the other sauce ingredients and turn heat down to a simmer. Give it a stir occasionally to prevent sticking.
Once your veggie balls are cooked place on a plate and pour over your sauce. Be careful to not handle veggie balls to much to prevent breaking. Serve them with brown rice and a salad or steamed veggies.