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You are here: Home / Recipes / Vegan Spinach Meatballs in Spicy Carrot Sauce

Vegan Spinach Meatballs in Spicy Carrot Sauce

Published on May 29, 2017 Updated on July 16, 2020 By Gunjan 6 Comments

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Vegan Spinach Meatballs in Spicy Carrot Sauce is a filling, protein rich and gluten free entree. It’s a medley of the most healthy and delicious blend of ingredients. Very easy to make and satisfying.

Top view of Vegan Spinach Meatballs

This dish serves well for any weeknight dinner menu. It’s a delightful recipe. Most of all , its an effort on my part to draw attention of non-vegans as well.

I made the vegan spinach meatballs with a combination of tofu, spinach and almond flour. The meaty flavor of the balls along with being protein rich is extremely desirable.

The spicy carrot sauce is definitely a unique combination of ingredients that matches with the theme of my blog.

For this I used coconut milk, almond flour and grated carrots along with some seasonings. However, the carrot sauce has a hint of mild sweetness because of the sweet flavor of  the carrots.

The chewy texture of the sauce was absolutely filling. We enjoyed it with brown rice and a side salad. I also enjoyed the leftover Vegan Spinach Meatballs in Spicy Carrot Sauce over some boiled pasta.

It tasted heavenly. Moreover, it was very different from regular vegan meatball recipes.

Ingredients

If you are out to explore some unique vegan entrée then this recipe is definitely a must try. Oil free and gluten free the baked meatballs are super nutritious.

Feel free to toast the meatballs in a toaster oven if in a hurry. The carrot sauce being oil free saves on lot of calories.  Therefore, this protein rich vegan entree is nutritious as well as  super healthy.

ready to bake

We often emphasize on protein requirements and I totally agree with it.  Protein is definitely a big requirement. Most importantly it promotes healthy and strong bones as well as overall well being. However, we sometimes forget that we need other major nutrients as well.

Ingredients for Vegan Spinach Meatballs in Spicy Carrot Sauce

Spinach – high in folate, calcium, magnesium and potassium. Spinach is extremely nutritious. It fulfills the requirement of much needed iron in us.

Carrots – high in vitamin c and fiber. Carrots are all year round vegetable. They provides us with the much needed vitamin to fight through the flu season.

Almond flour – high in vitamin E it promotes heart health.

Cayenne pepper – boosts metabolism and works as anti – irritant. It boosts immunity. It not only  helps fight against headaches and migraine but also  promotes weight loss.

You may also like:

Zucchini Kota/meatballs in Spicy Cashew Curry

Malai kofta/Indian meatballs

A front view of Vegan Spinach Meatballs in Spicy Carrot Sauce

Did you make it?

If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram with your recipe image because we would love to see what you cooked.

Top view of Vegan Spinach Meatballs in Spicy Carrot Sauce
Print Recipe

Vegan Spinach Meatballs in Spicy Carrot Sauce

Vegan Spinach Meatballs in Spicy Carrot Sauce is a filling, protein rich and gluten free entree. It’s a medley of the most healthy and delicious blend of ingredients. Very easy to make and satisfying.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: carrot sauce, spinach meatballs, vegan spinach meatballs
Servings: 4
Calories: 380kcal
Author: Gunjan

Ingredients

For the meatballs

  • 2 cups extra firm crumble tofu
  • 1 1/2 cups chopped spinach
  • 1/2 cup almond flour
  • 1/4 tsp cayenne pepper powder
  • 1/2 tsp salt
  • Pinch of dried garlic
  • Pinch of ginger powder

For carrot sauce

  • 2 cups unsweetened coconut milk [tetra pack]
  • 1 cup almond flour
  • 2 cups baby carrots
  • 1/2 tsp cayenne pepper powder
  • 1/4 tsp chili powder
  • 1/2 tsp salt

Instructions

  • Preheat the oven at 400 degree Fahrenheit and prepare a cookie sheet with a greased parchment paper.
  • In a large bowl combine all the ingredients of the meatballs.Divide the dough like batter into 8 equal parts and form tight balls between palms.
  • Place the meatballs on the cookie sheet and bake for 30 minutes.
  • In the meanwhile combine coconut milk and almond flour in a saucepan.Turn on the flame at low-medium and stir very well until no lumps.
  • While that’s cooking on a low flame grind the baby carrots in a grinder/food processor as fine as possible.
  • Fold in the ground carrots and the rest of the seasonings.Stir well and cook covered for 5 minutes on a low flame until a nice thick chewy sauce is done.
  • When ready to serve pour the sauce in a serving container and place the meatballs over it. Pairs well with brown rice/quinoa.

Notes

  • Measure spinach after chopping.
  • Measure tofu after crumbling.
  • Measure baby carrots before grinding.
  • A thick, creamy and slight chewy sauce is prepared in this recipe. Adjust the spice level and salt according to taste. The sauce will have mild sweet taste due to carrots.

Nutrition

Calories: 380kcal | Carbohydrates: 17g | Protein: 20g | Fat: 28g | Saturated Fat: 27g | Sodium: 652mg | Potassium: 467mg | Fiber: 9g | Sugar: 9g | Vitamin A: 8876IU | Vitamin C: 5mg | Calcium: 128mg | Iron: 4mg
A close up view of Vegan Spinach Meatballs in Spicy Carrot Sauce

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Filed Under: Dairy Free, Dinner, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. SF says

    December 6, 2018 at 7:15 pm

    Thanks for posting this recipe! I made it tonight. My partner and I thought the sauce was delicious, but the tofu balls were underwhelming. Maybe more ground ginger or shaved ginger…? Needs something to flavor the tofu. I’ll keep at it though. There’s gotta be an ingredient or spice that’ll work, something that won’t break the forms from being too chunky or dry.. Overall, I loved the variety of textures in this dish.

    Reply
  2. MEGAN MCDUFFIE says

    June 6, 2017 at 4:44 pm

    This sauce looks AMAZING! I have a huge bag of carrots sitting in my fridge right now and I have run out of ideas for using them, so this recipe is perfect timing!

    Reply
  3. Kendel says

    May 31, 2017 at 4:13 am

    My goodness, I have been CRAVING tofu something fierce! I’ve also been trying to cut a bit of meat out my diet lately…which is going very, very badly. Whoops. This recipe sounds really promising though! I will definitely give it a go!

    Reply
  4. Erica says

    May 30, 2017 at 12:30 am

    This sounds really good. I’m amazed at how they hold together because there isn’t any egg or binder. I will give this a try next time I’m making zoodles, or my new guilty pleasure…black bean pasta!

    Reply
    • Gunjan says

      May 30, 2017 at 1:52 pm

      Tofu and almond does the magic. 🙂

      Reply
  5. ashley p says

    May 29, 2017 at 4:26 pm

    sounds like a great meal; I love veggies

    Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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