Moroccan style meatless meatballs

Current rating: 4 (5 ratings)
Serves 6
Prep
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These simple and healthy ‘meat’ balls, made with with Vegie Delights Nutolene, are the perfect recipe suggestion for your next plant-powered meal.
  • 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

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  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.  

Nutrition Information