- 3 tbsp (45ml) oil
- 3 medium onions, finely sliced
- 1 clove of garlic, chopped
- 1-inch freshly grated ginger
- 1 medium carrot, thinly sliced
- 1/2 red bell pepper, chopped
- 3 ripe tomatoes, diced
- 2 tsp ground cumin
- 2 tsp garam masala
- 2 tsp turmeric
- 1/4 tsp ground chili
- 1 tsp sea salt
- 1 tsp dried fenugreek leaves (optional)
- 1 cup (235ml) water
- 1/3 cup (78ml) non-dairy yogurt (or coconut cream)
- 1/2 cup (92g) brown rice
- 1 cup (235ml) water
- 1 tbsp (15ml) oil
- 1 onion, finely sliced
- 1 clove of garlic
- 1 carrot, thinly sliced
- 4–5 cremini mushrooms, sliced
- 1 15-ounces can red kidney beans, drained and rinsed
- 1 tbsp tomato paste
- 2 tbsp chopped chives
- 1/4 cup (25g) rolled oats
- 1 tbsp nutritional yeast
- 1/4 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garam masala
- 1/2 tsp sea salt
- 1 tsp maple syrup
- 1/4 cup (23g) oat flour
- Heat the oil in a large pan over medium heat. Once hot, add the onions, garlic, and ginger. Cook on medium heat until the onions are soft and golden, about 10 minutes.
- Add the diced carrots, red bell pepper, and tomatoes. Cook for 5 minutes.
- Add all the spices: cumin, garam masala, turmeric, chili, salt, and fenugreek leaves if using.
- Add the 1 cup of water and bring to a boil. Cover and reduce the heat to low-medium. Let simmer for about 30 minutes, or until vegetables are tender.
- Remove from heat, let cool a few minutes and process in a blender until silky smooth. Pour the sauce into a large bowl or saucepan, stir in the yogurt and set aside.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- Add the rice and water to a medium saucepan. Bring to a boil and cook according to the package instructions.
- Heat one tablespoon of oil in a skillet over medium heat. Add the onion and garlic, and cook for about 3 minutes, or until onions are soft. Next, add carrots and mushrooms, and cook for another 7-8 minutes. Carrots should be slightly tender.
- In a food processor, combine the cooked onions, carrots, and mushrooms with the drained beans, tomato paste, chives, rolled oats, nutritional yeast, spices, salt, maple syrup and cooked rice. Process for about 10 seconds, you should get a soft and slightly chunky mixture. Do not process too much to keep some texture.
- Transfer to a large mixing bowl and add the oat flour. Mix until fully incorporated. The mixture should be soft but not too sticky.
- Using your hands, shape the mixture into 2-tbsp size balls and place them on the prepared baking sheet. Bake for 13-15 minutes, turning the balls halfway through baking.
- Heat a tablespoon of oil in a large skillet. Once hot, add the baked veggie balls and cook for 3-5 minutes, or until golden brown. Pour in the masala sauce and cook on low-medium heat for another 5 minutes.
- Serve with rice, vegan biryani, or with a salad.
- Serving Size: 1 (with masala sauce)
- Calories: 280
- Sugar: 8.5g
- Fat: 10.2g
- Carbohydrates: 41g
- Fiber: 7.6g
- Protein: 7.7g