Aubergine Meatball & Turmeric Rice
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!
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.