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Moroccan style meatless meatballs

Serves: 6
Prep: 10
Cook: 30
    These simple and healthy ‘meat’ balls, made with with Vegie Delights Nutolene, are the perfect recipe suggestion for your next plant-powered meal.

    Ingredients

    • 1 can Vegie Delights Nutolene 
    • 2 cloves garlic, crushed 
    • 2 tablespoons olive oil plus 2 tablesoons for frying 
    • 1/2 cup (50g) rolled oats 
    • 1/2 cup (70g) sunflower seeds 
    • 3 teaspoons cinnamon 
    • 1 1/2 teasoons ground coriander
    • 1/2 teaspoon ground turmeric
    • 2 teaspoons ground cumin 
    • pinch chilli flakes (optional)
    • pinch black pepper
    • 1/4 cup sesame seeds to roll meatless balls 
    Spiced Roast Pumpkin
    • 800g Japanese pumpkin, cut into 3cm wedges 
    • 3 tablespoons olive oil 
    • 2 teaspoons ground cinnamon 
    • 2 teaspoons ground sumac 
    • 1/4 cup mint leaves, shredded 
    • 1/4 cup parsley leaves, picked 
    • Black pepper

    Method

    1. Heat oven to 200°c, line a large tray with greaseproof paper, toss pumpkin pieces with olive oil, cinnamon, sumac, and a pinch of black pepper. 
    2. Bake pumpkin in oven for 30 minutes. 
    3. Make the meatless meatballs whilst pumpkin is cooking, by mixing Vegie Delights Nutolene, garlic, 2 tablespoons olive oil, rolled oats, sunflower seeds, cinnamon, coriander, cumin, turmeric, chilli flakes (optional), and black pepper in a food processor and blitz until the mixture has a uniform consistency. 
    4. Roll into tablespoon sized balls with clean hands, coat with sesame seeds and set onto a plate. 
    5. Cook meatless meatballs in a frypan on medium heat with 2 tablespoons olive oil. Toss frequently to ensure even cooking for 10-15 minutes. 
    6. Serve meatless meatballs and pumpkin on a large platter or bowl, garnished with fresh mint and parsley.  

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