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.
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.
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.
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
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.
Vegan Spinach Meatballs in Spicy Carrot Sauce
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
- 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.
- 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.
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.
MEGAN MCDUFFIE says
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!
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!
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!
Tofu and almond does the magic. 🙂
ashley p says
sounds like a great meal; I love veggies