veggie balls


Voted "Best Vegan Recipe" on Food 52, this Vegan Lentil Meatball Recipe with Indian Coconut Curry Sauce is a delicious healthy meal infused with fragrant Indian spices. Vegan and Gluten Free! Watch the video!




Vegan Lentil Meatballs with Indian Coconut Curry Sauce 

black caviar lentils

fennel seed

quinoa

———

tsp kosher salt

granulated garlic

⅓ Cup chopped cilantro

oz firm tofu, pressed down

olive oil

garlic-

T fresh ginger, grated

tsp fresh turmeric, grated (or ½ teaspoon ground turmeric)

tomato,

fenugreek leaves

13.5 oz coconut milk (not lite)

lime juice

brown sugar

salt,

cayenne,

cracked pepper

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. 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 sauce

In a skillet or saute pan, over medium heat, saute garlic and ginger in olive oil,  until just golden, stirring often to prevent scorching. Add turmeric ( root, or ground)  sauté 1 more minute. Add diced tomato, sauté until most of the juices evaporate about 5-8 minutes. Stir in coconut milk, fenugreek leaves, lime, brown sugar, salt, cayenne and pepper. Taste for salt. Bring to a simmer, then turn off heat until ready to serve.

d=&#8221;instruction-step-5&#8243;>4.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, salt, granulated garlic, chopped cilantro to the bowl and mix well.
In the same food processor add the tofu (blotted well, borken apart) and 1 T olive oil. (The tofu will bind the mixture and oil will keep them 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 so it&#8217;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 400 F oven for 20-25 minutes.

struction-step-6&#8243;>5.Warm the sauce and place lentil meatballs in the sauce, and sprinkle with cilantro. Serve immediately.

 Enjoy!!!

The taste of notte the lentil balls and he sauce are good. But after 40 min in oven the inside Of the balls was still mush. I made 25 meatballs from the 1x recipe above and that was with them being pretty sizeable. If I made them golf size I would have had 33/34. What should the inside look like??? I figure it’s okay since all the ingredients were cooked ahead of time but still would be helpful to know. Plus there’s no way to search your comments to know if someone else had this problem.

This was amazing!! I added some chopped spinach to the sauce and put it over cauliflower rice for some extra veggies. I didn’t have tofu so used one egg and breadcrumbs and the “meatballs” held up perfectly! Your recipes are so delicious! My husband and I can’t wait for the leftovers tomorrow 😋

I just made this and it is wonderful! I love the medling of flavors. Enjoying every bite. Will definately be making again. Thank you!

INCREDIBLE! The “meatballs” came out even better than I expected. Crispy and delicious.

Next time I’d try a different sauce though.

Any suggestions on how to make the meatballs more moist. They came out very dry. I was thinking of using chickpea water to act like an egg.

Just made this for dinner and I think it’s one of the best recipes I’ve ever made! I doubled the sauce and my boyfriend said I should’ve tripled it because he loved it so much :) It sort of reminded us of Malai Kofta we’ve had at restaurants. Delicious!!

Just made it for a first time, substituted tofu for 1 whole egg. Turned out perfect, flavours are epic!!! It will be one of my regular recipes to make. Thank you sooo much 🌺💝

The coconut curry sauce was great, but the meatballs were mushy and bland. I cooked for longer than recommended to try and firm them up, but it didn't work.

I'm back again 3 years later to rave about this sauce. 
I've made big batches of it and frozen it for later use, it thaws beautifully.
I've never used the meatball recipe again but we've used the sauce as a methi malai matter, we used it with cauliflower or potatoes, we've used it with spinach and paneer...
My husband is from Sri Lanka so we jazz it up with chilies, cumin and garam masala, but when our (white like me) friends come over we make it true to the recipe. 
I will say this sauce is so much better with fresh fenugreek, but even just the dried is awesome. I know fresh fenugreek is hard to find in some places.

I love all your vegan recips but this one is a favourite. Sometimes the lentil balls go a bit mushy when added to the sauce. Still taste great but wondered is it essential to cook in the oven or could they be added directly to the sauce??  Thank you for all the inspiration ❤️

The carnivore boyfriend was skeptical, but when we took the first bite of these meatballs we were in LOVE!!! They were so tender and moist (and wonderfully light, mysteriously somehow?) without the claggy texture I've gotten from lentil/bean meatballs in the past, and I was eating the sauce straight from the pan after supper. I'll be making these again soon and doubling the batch so we'll have enough for another full meal. To those reading: I wish I'd doubled the sauce as she suggests, since we ended up with more meatball than sauce, after serving with rice. I also bought the type of lentil she suggests, and it was so very worth it, as they are really delicious.

I don’t think this recipe is all that. Sauce was nice but far too sweet, the balls took over double the time to cook and still mushy and not very tasty. This sounded right up my street and I’m disappointed because the reviews were all amazing but I won’t be cooking again

https://content.jwplatform.com/videos/Y8M7oyQa.mp4

Vegan Lentil Meatballs with Coconut Curry Sauce- a delicious healthy meal infused with fragrant Indian spices. Vegan and Gluten Free!

 Vegan Lentil Meatballs Video

These vegan black bean meatballs are simple to prepare, packed with protein, and taste delicious served alongside this aromatic curry gravy or with tons of other dishes. Plus, this recipe is gluten-free, dairy-free, nut-free, and perfect for a simple mid-week meal or meal-prep, to be frozen!

Vegan Meatballs

(15 oz) can black beans (drained

sunflower seeds

oats ((gluten-free if needed))

tomato paste

garlic

onion

tbsp ground chia seeds (or flax seeds)

onion powder

garlic powder

oregano

tsp cumin

tsp smoked paprika

tsp red pepper flakes ((optional))

Sea salt and pepper (to taste)

Oil (for frying)

vegetable broth (or water)

plant-based cream (or canned coconut milk)

tsp fresh ginger ((minced))

curry powder

tsp turmeric ((optional))

tsp nutmeg

tsp coconut sugar ((or brown sugar))

sea salt and pepper (to taste)

cornstarch ((to thicken))

parsley (to garnish)

Prepare mashed potatoes or make your favorite pasta or rice (whatever you want to serve with your vegan meatballs).

Put all the meatball ingredients (except oil) into a food processor (or blender) and pulse a couple of times. Scrape down the sides and pulse again. Repeat for about one minute or until the mixture sticks together in a thick paste.

Roll the mixture with your hands into balls. I used 1 tbsp per ball (the recipe makes about 15 balls).

Preheat oven to 390 degrees F (200 degrees C).

Heat 2-3 tbsp oil in a pan/skillet and fry the balls for about 6-8 minutes over medium heat. Shake the pan from time to time to fry the balls evenly on all sides.

Transfer the balls onto a baking sheet and bake for about 20 minutes.

Vegan meatballs:

To make the gravy, add the tomato paste to a pan (use the same pan which you used for the meatless balls), pour in the plant-based cream, and stir with a whisk to smooth out the tomato paste. Then slowly add the vegetable broth, while stirring.

Bring the sauce to a boil, add all other ingredients (except cornstarch and fresh parsley) and allow it to simmer over medium heat for 10-12 minutes (the longer you simmer the gravy, the more flavorful and thicker it will be).

In a small bowl mix cornstarch with a little bit of water into a &#039;slurry&#039; and then add it to the pan. The gravy will get a little bit thicker. Keep simmering for a further 2-3 minutes.

Pour the gravy over the meat-free balls and serve with either mashed potatoes, pasta, or rice! Store leftovers of the gravy and meatballs (separated) in the fridge for 3-4 days.

Gravy:

Love this recipe! It is so delicious.  We've had it several times now.  Thank you!

Absolutely Amazing. 
So glad I came across your website.

Loved the texture and flavor! Mmmmm very Mediterranean, Indian… exotic by any means, at least for me, a Norwegian gal. I snuck in some ground lamb in place of black beans. Didn’t need the gravy as I had your leftover Creamy Vegan Carrot Ginger Soup with it instead. Oh, the possibilities!😀 You’re awesome!

https://content.jwplatform.com/videos/QG50pvnh.mp4

These vegan meatballs with a spicy gravy will make your mouth water. This comfort meal is hearty, satisfying, gluten-fee, and easy to make. The meat-free balls are perfect for dinner and meal prep as well! Enjoy them over mashed potatoes or spaghetti. They also taste delicious with rice!

Vegan Meatballs With Flavorful Gravy

Beans and brown rice balls served in a rich masala sauce with incredible flavors. Everyone, even meat-eaters will love this vegan dish!

Veggie Balls in Creamy Masala Sauce

tbsp oil

onions (finely sliced)

ginger

carrot (thinly sliced)

red bell pepper (chopped)

tomatoes (diced)

tsp garam masala

turmeric

tsp ground chili

tsp sea salt

tsp dried fenugreek leaves (optional)

water

non-dairy yogurt ((or coconut cream))

brown rice

onion (finely sliced)

mushrooms (sliced)

red kidney beans (drained and rinsed)

chives

oats

yeast

tsp chili powder

maple syrup

oat flour

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.

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

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

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.

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.

Masala Sauce

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

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

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.

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.

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

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.

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.

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

Veggie Balls

I made this recipe a couple months ago and thought I rated it. It was delicious! I think I licked the plate clean!

Today, I wanted to make an Italian tomato sauce with veggie balls so I just made my own sauce and then made your veggies balls with Italian and mushroom seasoning rather than the Indian spices. Just what I needed!

Thanks!

This is delicious comfort food! It soothes my throat too. Thank you.

I made this last night for two and it definitely tasted like "restaurant quality"!!  Two changes I made that might be useful... I used lots more spices (garam masala, curry, coriander, and ginger) than what the recipe called for.  I also substituted oat flour with wheat flour and had to use lots more than suggested in order to form the balls.  Other than that, we are beaming with joy and yumminess.  The next day we have lots of leftovers that I am already so excited for.  This is the first time I have ever felt inspired to post a comment on an online recipe.  It's THAT GOOD.  Thank you so much for this deliciousness!

It looks delicious from the pictures! Today, I will make this dish. Thank you so much for sharing this amazing recipe!

Ok, so I cheated a little bit. I needed a quick week night meal and substituted falafel balls I had on hand.  It was delicious, even if a sinful substitute. :) The sauce was awesome! Next time I'll make the veg balls too.

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