Step 1

Heat the oil in a large pan over medium heat. Once hot, add the onions, garlic, and ginger. Cook over medium heat until the onions are soft and golden, about 10 minutes.

Step 2

Add the diced carrots, red bell pepper, and tomatoes. Cook for 5 minutes.

Step 3

Add all the spices: cumin, garam masala, turmeric, chili, salt, and fenugreek leaves if using.

Step 4

Add the 1 cup of water and bring to a boil. Cover and reduce the heat to low medium. Let simmer for about 30 minutes or until vegetables are tender.

Step 5

Remove from heat, let cool a few minutes, and process in a blender until silky smooth. Pour the sauce into a large bowl or saucepan, stir in the yogurt, and set aside.

Step 6

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

Step 7

Add the rice and water to a medium saucepan. Bring to a boil and cook according to the package instructions.

Step 8

Heat one tablespoon of oil in a skillet over medium heat. Add the onion and garlic, and cook for about 3 minutes or until the onions are soft. Next, add carrots and mushrooms, and cook for another 7-8 minutes. Carrots should be slightly tender.

Step 9

In a food processor, combine the cooked onions, carrots, and mushrooms with the drained beans, tomato paste, chives, rolled oats, nutritional yeast, spices, salt, maple syrup, and cooked rice. Process for about 10 seconds, you should get a soft and slightly chunky mixture. Do not process too much to keep some texture.

Step 10

Transfer to a large mixing bowl and add the oat flour. Mix until fully incorporated. The mixture should be soft but not too sticky.

Step 11

Using your hands, shape the mixture into 2-tbsp size balls and place them on the prepared baking sheet. Bake for 13-15 minutes, turning the balls halfway through baking.

Step 12

Heat a tablespoon of oil in a large skillet. Once hot, add the baked veggie balls and cook for 3-5 minutes or until golden brown. Pour in the masala sauce and cook over low-medium heat for another 5 minutes.

Step 13

Serve with rice, vegan biryani, or with a salad.