Butter Chicken Meatballs (plant-based)
Vegan chicken-style meatballs in a butter-chicken inspired sauce. Delicious and best served over rice!
1x 2x 3x
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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