Moroccan Vegan Meatballs

The Moroccan Vegan Meatballs were next on the menu at this month’s NPD Veganuary session. The Hungry Guy combined all of the traditional flavours of a Moroccan tagine with a meat-free meatball made from lentils.

The moist texture of the ‘meatball’ came from the dried mushrooms and cashew nuts.

Ingredients to go with Vegan Recipes

A selection of our flavour enhancing ingredients including tomatoes, herbs, spices, dried fruits and herbs/spices were used in the sauce and cous cous salad to compliment the meatballs. Creating a delicious dish with plenty of flavour.

Moroccan Vegan ‘Meatballs’ Recipe

• 400g tin Green Lentils, drained
• 30g Dried Mushrooms
• 4 cloves Black Garlic
• ½ Tsp Smoked Paprika
• ½ Tsp Cocoa Powder
• 50g Cashew Nuts, soaked in cold water overnight
• ½ Tsp Ground Coriander
• ½ Tsp Ground Cumin
• 2 Tbsp Tomato Puree
• 1 Tbsp Soy Sauce
• 2 Tsp Marmite
• 75g Breadcrumbs or rolled oats
• ½ Tsp Oregano
• 2 Tbsp Self Raising Flour
• 1 Tbsp Cooking Oil
• Pinch of Smart Salt®

Let’s Give it a Go!

1. Cover the dried mushrooms and black garlic cloves in boiling water and soak for 30 minutes
2. Drain and dab dry with some kitchen roll
3. Pulse all ingredients together in a food processor to form a rough mix
4. Season to taste
5. Shape the meatballs into either balls or use 2 spoons to shape into quenelles
6. Heat some oil in a frying pan on medium.  Add the meatballs and fry until golden brown on all sides and piping hot throughout

Tagine Sauce Recipe

• 2 Red Onion, cut into ⅛ wedges
• 3 tsp Garlic puree
• 800g Tins Chopped Tomatoes
• 200g Veg Stock
• 75g Mixed Olives
• 100g Preserved lemons, roughly chopped
• 2 Tsp Ground Coriander
• 2 Tsp Smoked Paprika
• 1 Tsp Ground Cumin
• 1 Tsp Ground Ginger
• 0.5 Tsp Ground Cinnamon
• 2 Tbsp Dried Apricots, roughly chopped
• 2 Tbsp Dates, roughly chopped
• 1 Tbsp Cooking Oil
• Pinch of Smart Salt®

Let’s Give it a Go!

1. Heat the cooking oil in a saucepan on a medium heat, add the onions and a pinch of salt and sweat them off for 5-6 minutes until soft and translucent
2. Add the garlic and cook for a further 2-3 minutes
3. Add the chopped tomatoes, veg stock, olives, preserved lemon, spices, dried fruit, stir well, bring to a simmer and cook for 20-30 minutes until the sauce has reduced and thickened
4. Taste and adjust the seasoning

Cous Cous Salad Recipe

• 250g Cous Cous
• 20g Veg Bouillon
• 10 Cherry Tomatoes
• 1 Red Pepper
• ½ Cucumber
• 1 Red Onion
• Handful Fresh Basil Leaves
• Handful Fresh Parsley Leaves
• Handful Fresh Coriander Leaves
• Handful Fresh Mint Leaves
• 8 Tbsp Extra Virgin Olive Oil
• Pinch of Smart Salt®

Let’s Give it a Go!

1. In a bowl, add the cous cous, veg bouillon and a drizzle of olive oil – mix well.  Cover the cous cous in boiling water, cover the bowl with cling film and leave to soak for 20-30 minutes
2. Halve the cherry tomatoes, finely dice the red onion and red pepper.  Remove the cucumber seeds and then finely dice the cucumber
3. Roughly chop all the fresh herbs
4. Once the cous cous has cooled – mix all the ingredients together, season with salt and Extra Virgin Olive Oil
5. To serve, spoon some of the tagine sauce into a bowl, spoon the cous cous salad on one side, reheat the meatballs and top the sauce with them.  Garnish with some fresh coriander leaves

Talk to the team today about our range of herbs and spices on +44 (0)1386 761555
or info@brusco.co.uk.