Vegan meatballs

These vegan meatballs are packed with protein and are a whole meal in itself. These vegan meatballs are crispy from the outside and soft from the inside. This dish is very similar to Indian kofta curry.

Ingredients:

• Vegan meatballs:
• 1 cup rajma soaked overnight and boiled
• 1/4 cup roasted and powdered sesame seeds
• 1/2 cup poha
• 1 boiled tomato
• 6-7 cloves of garlic
• 1 large onion chopped
• 2 tbsp ground  flax seeds
• 1 tsp oregano/ if possible use fresh
• 1 tsp ground cumin
• 1/2 tsp red chilly powder
• 1/4 tsp chilly flakes

Gravy:

• 1 1/2 cups  vegetable broth or water
• 1/3 cup  thick coconut milk
• 2 tomato puree
• 1/2 tsp fresh ginger (minced)
• 3 tsp curry powder
• 1 onion vertically sliced and sauteed
• 6-7 garlic cloves
• 1 tsp oregano
• 1 tsp cumin
• 1 tsp turmeric (optional)
• 1/2 tsp nutmeg
• 1/2 tsp chilly powder
• 1 tsp jaggery or date paste
• Freshly chopped coriander

Mashed :

• 5-6 potatoes 
• 1/2 cup coconut milk
• 2 tbsp cashew cheese ( make cashew paste and ferment for 12 hours)
• 1/2 cup  water
• Rock salt as per taste
• Black pepper, nutmeg (ground) to taste
• Fresh herbs to garnish (chopped coriander)

Instructions:

1. Clean and cut potatoes into cubes (This process makes mashing easy). Boil potatoes until done.
2. Mash the potatoes with skin
3. Add little water while mashing the potatoes
4. Add cashew cheese and coconut milk
5. Mix well.
6. Add a generous amount of black pepper. Add nutmeg powder and salt to taste.

Vegan meatballs:

1. Put all the meatball ingredients into a food processor 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.
2. Do not overcook rajma as we do for gravy.
3. Roll the mixture with your hands into balls. 
4. Preheat oven to 180 degrees C for 10  min.
5. Line the tray with parchment paper. Place the balls on the tray and bake for 25-30 minutes at 180 degrees C.

Gravy:

1. To make the gravy, grind sauteed onion, tomatoes, ginger, garlic to a fine paste.
2. Transfer to Kadai or pan. Add the ground paste.
3. Saute it for few minutes till the raw smell is gone.
4. Add cumin powder, nutmeg, oregano, turmeric, curry powder, and jaggery/date paste. Give it a nice stir.
5. Let the mixture simmer for a while. Switch off the stove.
6. Add coconut milk and salt
7. Garnish with fresh coriander

Notes:

1. As our vegan meatballs are spicy to balance out the taste the gravy is a bit sweetish.
2. The dish goes well with mashed potatoes and sauteed veggies.
3. You may also enjoy this dish with spaghetti or rice.
4. You may use besan/channa dal flour instead of poha.
5. Rajma can be replaced with any beans of your choice or you may also used Kabuli channa or any channa variety.
6. You can also shape the vegan meatball mixture into patties and use it in your sandwiches, burger, or wraps.