Ingredients
- 1 can Vegie Delights™ Nutolene
- 2 cloves garlic, crushed
- 2 tbs olive oil plus 2 tbs for frying
- 1/2 cup rolled oats
- 1/2 cup sunflower seeds
- 3 tsp cinnamon
- 1 1/2 tsp ground coriander
- 1/2 tsp ground turmeric
- 2 tsp ground cumin
- Pinch chilli flakes (optional)
- Pinch black pepper
- 1/4 cup sesame seeds to roll meatless balls
- 1/4 cup mint leaves, shredded
- 1/4 cup parsley leaves, picked
For the Spiced Roast Pumpkin:
- 800g Japanese pumpkin, cut into 3cm wedges
- 3 tbs olive oil
- 2 tsp ground cinnamon
- 2 tsp ground sumac
- Black pepper to taste
Method
Step 1
Heat oven to 200°c, line a large tray with greaseproof paper. Toss pumpkin pieces with olive oil, cinnamon, sumac, and a pinch of black pepper. And bake pumpkin in oven for 30 minutes.Step 2
Make the meatless meatballs whilst pumpkin is cooking, by mixing Vegie Delights™ Nutolene, garlic, 2 tablespoons olive oil, rolled oats, sunflower seeds, cinnamon, coriander, cumin, turmeric, chilli flakes, and black pepper in a food processor and blitz until the mixture has a uniform consistency.Step 3
With clean hands, roll into tablespoon sized balls, coat with sesame seeds and set onto a plate.Step 4
Cook meatless meatballs in a frypan on medium heat with 2 tablespoons olive oil. Toss frequently to ensure even cooking for 10-15 minutes.Step 5
Serve meatless meatballs and pumpkin on a large platter or bowl, garnished with fresh mint and parsley.