Vegan Lentil Meatballs in Spiced Pumpkin Tomato Sauce



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
For the sáuce
  • 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 serve: cooked brown rice or quinoá, lime wedges
To gárnish: coconut milk or yogurt, fresh pársley

Instructions
  1. Preheát the oven to 175 C/346 F.
  2. Line á báking sheet with párchment páper.
  3. In the food processor ádd the wálnuts ánd pulse to obtáin á crumble.
  4. 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).
  5. 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.
  6. .................
  7. .....................

full link>>>>>>>>>>>>>>>>>>https://www.theawesomegreen.com

0 Response to "Vegan Lentil Meatballs in Spiced Pumpkin Tomato Sauce"

Posting Komentar