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Moroccan style meatless meatballs

Serves: 6
Prep: 10
Cook: 30
    These simple and healthy ‘meat’ balls, made with with Vegie Delights Nutolene, are the perfect recipe suggestion for your next plant-powered meal.

    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

    1. 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. 

    2. 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. 

    3. Step 3

      With clean hands, roll into tablespoon sized balls, coat with sesame seeds and set onto a plate. 

    4. 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. 

    5. Step 5

      Serve meatless meatballs and pumpkin on a large platter or bowl, garnished with fresh mint and parsley. 

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