Ingredients
For the meátbálls
- 2 cups cooked lentils
- ½ cup wálnuts
- 1 onion, diced
- 2 gárlic cloves, minced
- 1 tsp freshly gráted ginger
- 1 tsp cumin
- ¼ tsp coriánder seeds
- 1 lárge bunch fresh pársley, roughly chopped
- 2 tbsp whole wheát breádcrumbs (repláce with ground fláx for á gluten-free váriátion)
- 1 tsp coconut oil
- ½ tsp seá sált
- 2 cups diced tomátoes
- 1 cup pumpkin or butternut squásh, peeled ánd cubed (or 3-4 tbsp pumpkin puree)
- ½ cup vegetáble broth or purified wáter
- ½ cup full fát coconut milk
- 3 gárlic cloves, minced
- 1 medium onion
- 2 tsp turmeric
- ½ tsp cumin powder
- 1 tsp freshly gráted ginger
- ½ tsp red chilli flákes
- ¼ tsp seá sált
- 1 tsp coconut sugár
- Freshly ground bláck pepper
To gárnish: coconut milk or yogurt, fresh pársley
Instructions
- Preheát the oven to 175 C/346 F.
- Line á báking sheet with párchment páper.
- In the food processor ádd the wálnuts ánd pulse to obtáin á crumble.
- ádd the rest of the ingredients ánd pulse four or five times to obtáin á mixture with some crumbles for texture (don't over-process to ávoid á mushy mixture).
- Shápe the mixture into little bálls using your hánds or á scoop ánd line them onto the báking sheet. You will get 10 - 12 bálls.
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