Healthy Vegan - Vegan Green Meatballs
I have made this recipe before, but I called it Hara Masala Kofta aka Green Sauce Meatballs. I had served it with Spaghetti before, this time the Green Meatballs that happen to be vegan, were served with steamed Basmati rice.
The aromatic coriander green sauce clung beautifully to the mock 'meatballs'. I enjoyed every mouthful.
By the way, my blogger friend The Veg Hog is hosting #EatYourGreens Vegetarian and Vegan Blog challenge this month, so please do join in. For those of you who have not participated before, please Follow this link on how to join in. This Vegan Green Meatball recipe is my contribution to Eat Your Greens this month.
For the Green Meatballs
175g of vegetarian Sausage mix or an alternative
2 spring onions, minced
2 green chilies minced
1 teaspoon garam masala
Method
In a large bowl, stir in Sausage mix minced spring onions, chillies and the masala. Then carefully pour in 300ml cold water, stir well to combine and then let it sit for 30 minutes to thicken.
After about 30 minutes, the sausage mix should be thick, with you hands scoop out around a large tablespoon and roll into small round balls, keep doing this until you have used up all the mock sausage meat, keeping in mind that this will be divided between 3 - 4 people. When done, heat a couple of tablespoons of olive oil in a large frying pan and pan fry them, ensuring all sides are golden and done. Drain and set aside, feel free to put in the oven to stay warm if you wish.
For the Coriander Green Sauce
Serves 3 - 4
Ingredients
4 tablespoons olive oil
2 onions, finely minced
2 green chillies
Small bunch of fresh coriander
2 garlic cloves, minced
2 teaspoon fresh ginger, grated
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
Salt to taste
Method
Put all the ingredients except for the oil in a blender and blitz to a smooth paste.
In a wide pan, heat the oil, then tip in all the contents from the blender and cook for about 5 minutes, then pour in 1 pint of water and bring to the boil, when the sauce is simmering, turn the heat down and cook for 20 - 25 minutes or until the sauce begins to thicken and the oil begins to come to the surface. Taste and adjust seasoning if necessary.
Then gently stir in the meatballs, heat for a few minutes before serving.
The aromatic coriander green sauce clung beautifully to the mock 'meatballs'. I enjoyed every mouthful.
175g of vegetarian Sausage mix or an alternative
2 spring onions, minced
2 green chilies minced
1 teaspoon garam masala
Method
In a large bowl, stir in Sausage mix minced spring onions, chillies and the masala. Then carefully pour in 300ml cold water, stir well to combine and then let it sit for 30 minutes to thicken.
After about 30 minutes, the sausage mix should be thick, with you hands scoop out around a large tablespoon and roll into small round balls, keep doing this until you have used up all the mock sausage meat, keeping in mind that this will be divided between 3 - 4 people. When done, heat a couple of tablespoons of olive oil in a large frying pan and pan fry them, ensuring all sides are golden and done. Drain and set aside, feel free to put in the oven to stay warm if you wish.
For the Coriander Green Sauce
Serves 3 - 4
Ingredients
4 tablespoons olive oil
2 onions, finely minced
2 green chillies
Small bunch of fresh coriander
2 garlic cloves, minced
2 teaspoon fresh ginger, grated
1/4 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon garam masala
Salt to taste
Method
Put all the ingredients except for the oil in a blender and blitz to a smooth paste.
In a wide pan, heat the oil, then tip in all the contents from the blender and cook for about 5 minutes, then pour in 1 pint of water and bring to the boil, when the sauce is simmering, turn the heat down and cook for 20 - 25 minutes or until the sauce begins to thicken and the oil begins to come to the surface. Taste and adjust seasoning if necessary.
Then gently stir in the meatballs, heat for a few minutes before serving.
Comments
Post a Comment