Vegan Curried Carrot “Meatballs”
Going meat free doesn’t have to equal bland veggies for dinner. Not that veggies are bland, but my point is veggies can be just as exciting as meat in dishes. In fact, they can easily take center stage as the main dish as long as you know how to prepare them. The vegan meatball recipe I am sharing with you today does just that. It features carrots as the star, using them as the base, along with cashews and a curried coconut sauce. It is all together delicious, and contains only healthy fats. This is good served over fragrant jasmine rice for a hearty dinner.
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
To make meatballs, heat coconut oil in a large non-stick skillet, and add carrots, and shallots. Saute until soft, about 5-7 minutes, then add garlic and saute another minute until fragrant. Remove from heat. In a food processor, combine cashews and flax seeds, and process until very finely ground and almost turning into nut butter. Add tamari, miso, sea salt, and carrot mixture and process until well combined. Remove to a large bowl, and stir in breadcrumbs. Line a baking sheet with foil, and spray with non-stick spray. Form the carrot nut mixture into 12 balls, and place on the baking sheet. Bake at 400 degrees until just starting to brown, about 15 minutes. Meanwhile, to make the sauce, heat coconut oil in a small saucepan, and add ginger, garlic, and pepper flakes. Saute for a minute until fragrant, and add curry powder and saute another 30 seconds, then add coconut milk and bring to a low simmer. Add sea salt to taste, and let simmer about 5 minutes, then add arrowroot mixture, lime juice and cilantro and cook until slightly thickened. Remove from heat, and keep warm. Serve meatballs with sauce and some rice if desired.
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