November 17th, 2024
Recipes
Vegan Meatball Masala
Valentina P
- Difficulty
•
- Time 30"
A delicious homemade and plant-based Tikka Masala-inspired recipe! Made with onions, tinned tomatoes, cashews, chili powder, and ginger.
How To MakeDiet Type: Plant-based
Shopping List
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For the Meatballs
- 20 prepared lentil meatballs (or store-bought vegan meatballs)
- cooking oil, for frying For the Sauce
- 1 3/4 cups tomato sauce or passata
- 1/2 white onion, diced
- 1 1/4 cups water or broth
- 1/4 cup raw cashews
- 4 cloves garlic, chopped
- 1 1/2 tablespoons cooking oil, ghee, or plant-based butter
- 1 tablespoon fresh ginger, chopped
- 1/2 tablespoon tomato paste For the Spice Blend
- 2 teaspoons garam masala
- 1 teaspoon Kashmiri red chili powder (or substitute with a chili powder blend)
- 1 teaspoon red chili flakes (use half for mild)
- 1 teaspoon Hungarian paprika
- 1 teaspoon dried mint or fenugreek
- 1/2 teaspoon salt
Instructions
- Step 1: Heat the oil in a large pot over medium-high heat. Add the onions and cook for 6 minutes. Add the garlic and ginger and cook for 3 more minutes, stirring often.
- Step 2: Add the spice blend to the onions and stir continuously for 15 seconds, or until the spices are fragrant. Then stir in the tomato sauce, tomato paste, and water or broth. Bring to a boil and simmer uncovered for 10 minutes.
- Step 3: Turn off the heat and cool the warm sauce for at least 5 minutes, then transfer it to a blender (if your blender is small, do this in batches to avoid overfilling the blender). Add in the cashews and blend the sauce until super smooth.
- Step 4: Pour the sauce back into the still-warm pot. Taste and season as needed, adding more water to loosen the sauce to your liking.
- Step 5: Heat a thin layer of oil in a wide frying pan over medium-high heat. Add your meatballs and fry until golden brown on all sides.
- Serve: Toss the meatballs in the sauce (or pour the sauce over the plated meatballs). Serve with naan and/or rice.
Recipe Notes
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Vegan Meatball Masala
PT30M 20 prepared lentil meatballs (or store-bought vegan meatballs) cooking oil, for frying 1 3/4 cups tomato sauce or passata 1/2 white onion, diced 1 1/4 cups water or broth 1/4 cup raw cashews 4 cloves garlic, chopped 1 1/2 tablespoons cooking oil, ghee, or plant-based butter 1 tablespoon fresh ginger, chopped 1/2 tablespoon tomato paste 2 teaspoons garam masala 1 teaspoon Kashmiri red chili powder (or substitute with a chili powder blend) 1 teaspoon red chili flakes (use half for mild) 1 teaspoon Hungarian paprika 1 teaspoon dried mint or fenugreek 1/2 teaspoon salt Gluten Free Paleo Vegan 4 Servings
Ingredients:
