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Vegetarian Mince Meatballs with Tahini Pumpkin Puree

50 Minutes
4 Servings
8 Ingredients

Description

Take in the culinary symphony of flavours and textures with our Vegetarian Mince Meatballs with Tahini Pumpkin Puree, a delightful dish that unites the richness of plant-based mince with the creaminess of tahini pumpkin puree. Crafted from Simple Truth Plant-Based Mince, these meatballs are expertly seasoned with smoked paprika, chilli flakes, ground cumin, ground coriander, and aromatic herbs, making each bite a delectable experience. The crunch of toasted cashew nuts and the wholesome essence of almond flour adds depth to these meatless wonders. Coated in quinoa for a satisfying crunch, they are baked to perfection. Accompanied by a velvety tahini pumpkin puree, featuring roasted pumpkin, tahini paste, and zesty accents, this dish is a true delight for the senses. A refreshing cucumber salad with lemon, dill, and chives provides a perfect contrast. Whether enjoyed as a main course or a hearty side, our Vegetarian Mince Meatballs are a testament to the artistry of plant-based cuisine, inviting you to explore a world of flavours. Want to make it tonight? Visit a Checkers store for all the ingredients, or get it delivered in 60 minutes with Checkers Sixty60.

Directions

1. In a pan, gently sauté the diced onion, lemon zest, smoked paprika, chilli flakes, ground cumin, ground coriander, oregano, and rosemary over low heat until they become golden, soft, and cooked through. This should take about 7 – 10 minutes.

2. Add the diced garlic and fry for another minute to release its flavour.

3. Lightly pulse the cashew nuts (if using) until they have a crumb-like texture. Pour them into a bowl. Add the mushrooms to the food processor and pulse until finely chopped.

4. Add the chopped mushrooms to the onion mixture and cook for a few minutes or until they are slightly browned, and all the moisture has evaporated. Set this mixture aside to cool.

4. Once the mixtures have cooled, stir together the cashews, mushrooms, and vegan mince.

5. Stir through the almond flour, adjust the seasoning, and set aside.

6. Scoop the mixture and shape it into small balls. Toss them to coat in pre-cooked quinoa and set aside.

7. Preheat the oven to 200°C.

8. Place the quinoa-coated 'meat'balls on a roasting tray and bake for 12 – 15 minutes until they are cooked through and crisp.

9. Alternatively, you can air fry them at 180°C for 8 – 10 minutes until they are heated through and crisp.

10. Toss the diced pumpkin with olive oil and spices. Place it on a roasting tin, cover with foil, and roast for 45 minutes or until it's cooked through.

11. Place the roasted pumpkin in a food processor with tahini, lemon juice, olive oil, and crushed garlic. Pulse until it reaches a coarse puree consistency.

12. Season to taste and set it aside.

13. Stir lemon juice, olive oil, dill, and chives through the diced cucumber. Season this mixture and set it aside.

14. To serve, spoon the pumpkin puree onto a plate, and top it with the cucumber mixture, grated lemon zest, dill, and the vegan meatballs.

Ingredients

  • 1 packet (400g) Simple Truth Plant-based Mince
  • 2 tbsp. (30ml) extra virgin olive oil
  • 1 onion; finely diced
  • Zest of 1 lemon; grated
  • 2 tsp. (10ml) smoked paprika
  • ½ tsp. (3ml) crushed chilli flakes (adjust heat according to taste)
  • 2 tsp. (10ml) ground cumin
  • 1 tsp. (5ml) ground coriander
  • 2 tbsp. (30ml) oregano; finely chopped
  • 1 tbsp. (15ml) rosemary; finely chopped
  • 1 – 2 garlic cloves; finely diced
  • 1 punnet (225g) Portobellini mushrooms; finely chopped
  • 1 packet (100g) Padkos Cashew Nuts; toasted and finely chopped
  • 1 cup (250ml) Simple Truth Almond Flour
  • Simple Truth Quinoa; for coating
  • Salt and pepper, to taste

 

For the Tahini Pumpkin Puree:

  • 1 packet (500g) pumpkin; diced
  • 2 tbsp. (30ml) olive oil
  • 1 tsp. (5ml) ground cumin
  • ½ tsp. (3ml) salt
  • ⅓ cup (80ml) tahini paste
  • 1 – 2 garlic cloves; peeled and crushed
  • 2 tsp. (10ml) sesame seeds; toasted
  • ¼ cup (60ml) coriander; chopped

 

For the Cucumber Salad:

  • 2 cups (500ml) cucumber; diced
  • Juice of ½ lemon
  • 1 tbsp. (15ml) olive oil
  • 3 tbsp. (45ml) dill; chopped
  • 2 tbsp. (30ml) chives; chopped