let’s explore a delicious and nutritious recipe that combines the flavors of vegan eggplant meatballs and turmeric rice. Packed with plant-based goodness, this dish is not only satisfying but also cruelty-free. Get ready to tantalize your taste buds and discover the joy of vegan cooking!
Thank you for reading this post, don't forget to subscribe!
Why You’ll Love This:
The combination of savory eggplant meatballs and fragrant turmeric rice creates a symphony of flavors that will leave you craving more. This recipe is not only delicious but also versatile, allowing for variations to suit your taste preferences. Plus, it’s a great way to incorporate more plant-based ingredients into your diet, promoting a healthier and more sustainable lifestyle.
Ingredients:
Rice:
- 1 cup of rice
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 teaspoon of turmeric
- Vegan bacon, chopped (optional)
- ½ cup of peas
- Handful of raisins
Vegan Meatballs:
- 1 cup of ground vegan meat (such as soy or seitan)
- 1 cup of shredded eggplant
- ¼ cup of flour (gluten-free if desired)
- Seasonings of your choice (e.g., salt, pepper, paprika, Italian herbs)
- Oil for frying
Sauce:
- ½ cup of walnuts
- 2 cloves of garlic
- Seasonings of your choice (e.g., nutritional yeast, lemon juice, salt, pepper)
Steps:
- Sauté the onion and garlic until translucent. Add turmeric, other seasonings and vegan bacon (if using) and cook for a few more minutes.
- Add the rice to the pan and mix well. Add liquid, 2 cups of stock or water. Stir in the peas and raisins, then cover and let it simmer on low heat for a few minutes until the flavors meld together and rice fully cooked.
- In a mixing bowl, combine the ground vegan meat, shredded eggplant, flour, and seasonings. Mix well until the ingredients are evenly incorporated.
- Shape the mixture into small meatballs and heat oil in a frying pan. Fry or bake on 400 for 20 minutes or until the meatballs turn golden brown and cooked through. Set aside.
- For the sauce, blend the walnuts, garlic, and seasonings in a food processor until smooth and creamy. Adjust the seasonings to taste.
- Serve the turmeric rice alongside the eggplant meatballs, drizzling the walnut sauce over the top. Garnish with fresh herbs or a sprinkle of nutritional yeast, if desired.
Variations:
- For a gluten-free option, use gluten-free flour or breadcrumbs in the meatball mixture.
- Experiment with different spices and herbs to customize the flavor profile of the meatballs.
- Add chopped vegetables like bell peppers or zucchini to the rice for added texture and nutrition.
FAQ:
Q: Can I make this recipe ahead of time?
A: Absolutely! You can prepare the rice and meatballs in advance and store them separately in the refrigerator. When ready to serve, reheat the components and assemble the dish.
Q: Can I freeze the meatballs?
A: Yes, you can freeze the uncooked meatballs for future use. Simply shape them, place them on a baking sheet lined with parchment paper, and freeze until solid. Once frozen, transfer them to a freezer-safe container or bag. Thaw before frying.
Q: Can I substitute the vegan meat with another ingredient?
A: Of course! If you prefer a whole-foods approach, you can replace the vegan meat with cooked lentils, mashed chickpeas, or even crumbled tofu. Adjust the seasonings accordingly.
Eggplant meatballs and turmeric rice offer a delightful vegan twist on a classic dish. With its vibrant flavors and wholesome ingredients, this recipe is sure to impress both vegans and non-vegans alike. So, grab your apron, gather the ingredients, and embark on a culinary adventure that celebrates compassion, health, and sustainability. Enjoy the journey to a more compassionate and delicious way of eating!
Aubergine Meatball & Turmeric Rice
Ingredients
- Rice:
- – 1 cup of rice
- – 1 small onion finely chopped
- – 2 cloves of garlic minced
- – 1 teaspoon of turmeric
- – Vegan bacon chopped (optional)
- – ½ cup of peas
- – Handful of raisins
- Vegan Meatballs:
- – 1 cup of ground vegan meat such as soy or seitan
- – 1 cup of shredded eggplant
- – ¼ cup of flour gluten-free if desired
- – Seasonings of your choice e.g., salt, pepper, paprika, Italian herbs
- – Oil for frying
- Sauce:
- – ½ cup of walnuts
- – 2 cloves of garlic
- – Seasonings of your choice e.g., nutritional yeast, lemon juice, salt, pepper
Instructions
- Saute the onion and garlic until translucent.
- Add turmeric, other seasonings and vegan bacon (if using) and cook for a few more minutes.
- Add the rice to the pan and mix well. Add liquid, 2 cups of stock or water. Stir in the peas and raisins, then cover and let it simmer on low heat for a few minutes until the flavors meld together and rice fully cooked.
- In a mixing bowl, combine the ground vegan meat, shredded eggplant, flour, and seasonings. Mix well until the ingredients are evenly incorporated.
- Shape the mixture into small meatballs and heat oil in a frying pan. Fry or bake on 400 for 20 minutes or until the meatballs turn golden brown and cooked through. Set aside.
- For the sauce, blend the walnuts, garlic, and seasonings in a food processor until smooth and creamy. Adjust the seasonings to taste.
- Serve the turmeric rice alongside the eggplant meatballs, drizzling the walnut sauce over the top. Garnish with fresh herbs or a sprinkle of nutritional veast, if desired.
Comments
No Comments