Vegan Meatballs with Tomato Sauce and Rice
Ingredients
Vegan meatballs
- 2 sweet potatoes
- 5 carrots
- 1/2 onion
- 2 cans chickpeas
- 1/3 cup olive oil
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 1 tbsp curry powder
- 1/2 tsp black pepper
- 1/2 cup vegan cheese
- fresh coriander leaves
Tomato sauce and rice
- 2 carrots
- 2 garlic cloves
- 1/2 red onion
- 1/2 tsp sea salt
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 600g tomato sauce
- 1 tsp maple syrup
- 2 tbsp olive oil
- 1 cup rice
- 2.5 cups water
Preparation
Preheat oven to 200°C
Wash and chop sweet potatoes and carrots for meatballs, then roast until soft, about 30 minutes
Drain and mash chickpeas in a bowl
Mix roasted vegetables, chopped onion, olive oil, oregano, rosemary, curry powder, black pepper, and vegan cheese with mashed chickpeas to form a mixture
Shape mixture into balls and bake until golden brown, about 20 minutes
For the sauce, heat olive oil in a pan and sauté chopped carrots, garlic, and red onion until softened
Add sea salt, oregano, rosemary, tomato sauce, and maple syrup to the pan, then simmer for 10-15 minutes
In a separate pot, cook rice with water until tender, about 15-20 minutes
Serve meatballs with tomato sauce and rice, topped with fresh coriander leaves
