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.

Course Main Course

Cuisine American

Keyword carrot sauce, spinach meatballs, vegan spinach meatballs

Prep Time 10

Cook Time 35

Total Time 45

Servings

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