Entrees, Vegan Food
October 9, 2020
These delicious, entirely vegan, chicken-style meatballs in a butter chicken-inspired sauce are what autumn dinner dreams are made of. I love this recipe so much! The meatballs were based off
this older recipe, and the sauce was created by my sister Bridget! Put it all together, serve it over rice and you have yourself a winner! Print
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Vegan chicken-style meatballs in a butter-chicken inspired sauce. Delicious and best served over rice!
olive oil 1 tbsp
clove garlic, minced 1
onion, diced ½
cooked red or brown lentils ¾ cup
almond flour (or other type of nuts, seeds like walnuts or sunflower seeds) ½ cup
gluten flour (also called vital wheat gluten) ¾ cup
vegan chicken broth or veggie broth ¾ cup
nutritional yeast 1 tbsp Pinch salt and pepper
Butter Chicken Sauce:
1/2 onion, diced
1 clove garlic, minced
2 tsp garam masala
1 tsp ground cumin
1 tsp yellow curry powder
1/2 tsp ground ginger
1 (400 mL) can full fat coconut milk
1 cup crushed tomatoes or tomato sauce
1/2 tsp to 1 tsp salt (taste and adjust as needed) chili flakes to taste
Preheat oven to 400 F.
Cook your lentils and measure out 3/4 cup (or if you are using canned lentils, simply measure out 3/4 cup.
In a frying pan, cook onions and garlic in the olive oil for a few minutes until onions start to become translucent.
To a food processor, add cooked onions, garlic, almond flour and lentils. Pulse until it becomes a paste consistency. It doesn’t have to be completely smooth, but it should be like a wet paste.
Add to a bowl along with vital wheat gluten, nutritional yeast, salt and pepper. Mix with a spoon or your hands until it becomes a crumbly mixture. Add the broth and stir to form a dough.
Use a tablespoon-size scoop and roll the dough into balls. Place on a parchment-lined baking sheet and bake for 20 minutes. Remove from oven, flip and bake another 15 minutes.
Butter Chicken Sauce
Meanwhile, in a large frying pan, cook onion and garlic in oil for 5 minutes.
Add spices and stir to combine. Add coconut milk, tomatoes, salt and chili flakes.
Simmer on medium-low until meatballs are done and sauce has thickened.
Remove meatballs from oven and add into sauce. Simmer a few more minutes until thickened slightly.
Serve over rice!
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