Whether you are a vegan, vegetarian or even a meat-lover, vegan balls are a very nutritious and healthy option to include in your diet. You can have them for lunch or dinner with rice, pasta, salad, noodles, or rub into tortillas with salad and veggies. This tasty recipe will not disappoint anyone.
- 2 Zucchinis
- 1 Carrot
- 1 Large onion
- 1 Cup corn
- 2 Tablespoon vegetable broth powder
- 1 Tablespoon turmeric
- 1 Tablespoon paprika
- 1 Tablespoon oregano
- 1 Tablespoon carry powder
- 2 Cups oats [ground in blender] + 1 cup whole oats [not ground]
- 1 Cup hot water
- Juice of ½ lemon
- 1 Cup chopped mint or parsley
- Salt to taste
- Wild rice to serve
- 1 Can of coconut milk
- 1 Fresh onion
- 1 Clove garlic
- 1 Teaspoon turmeric
- 1 Teaspoon tandoori
- 1 Teaspoon coriander [crushed seeds]
- 1 Teaspoon vegetable broth powder
- 1 Tablespoon Tapioca starch or corn flour starch [dissolve in ¼ cup of the coconut milk]
- Salt to taste
- Grate zucchinis, carrot and the onion to the fine grater.
- Place them in a big bowl, add all the ingredients, mixed them well and put them in fridge for 1 hour.
- Shape the mixture in small patties.
- In a nonstick skillet, heat 2 tablespoons olive oil over medium-high heat, and pan-fry patties about 3-4 minutes on each side, until become golden brown and crispy.
- Add more olive oil to the skillet as needed.
- Cut the fresh onion in thin slices.
- In a small pan add the onions and sautéed with 1-tablespoon olive oil. Then add all the ingredients except Tapioca or corn flour starch.
- Once the sauce is boiled, add the dissolve tapioca or corn flour starch and mix well for 1 minute. Remove from heat.
- Garnish the veggie balls with the sauce and serve with wild rice.
WINE SUGGESTION
There’s a popular saying that “red wine goes with meat and white wine goes with fish, or white meats”. Although this may be generic, what happens when you take a focus on vegetables; Grapes, just like vegetables, come from Mother Earth and one is made for the other. We just have to take in consideration Fat, acidity, body, sweetness, tartness, and flavor. The key component to the perfect pairing is simply matching the food’s qualities with the wine’s characteristics and relying on what tastes good to you. Therefore a winning combination for this wonderful recipe unoaked Chardonnay with crunchy acidity, minerals, and slight sweetness cuts through the spiciness and tangos with the coconut sauce and the vegetables.