Vegan "meatball" tajine
In this decadent tajine, tiny vegan "meatballs" are slowly cooked in a tomato sauce packed with Mediterranean flavours (onions, garlic, olive oil). To be paired with fresh bread, or pasta.
Recipe adapted from La Cuisine de Bernard.
Ingredients
- "Meat"balls
- 500g plant-based mince
- 1 tsp paprika
- 1/2 tsp cinnamon
- 1 tsp cumin powder
- 1/2 tsp salt
- 9g crushed garlic
- 6g olive oil
- 15g fresh coriander & parsley, chopped
- Sauce
- 330g chopped onions
- 25g olive oil
- 11g crushed garlic
- 600g canned tomatoes
- 400g passata
- 15g fresh coriander & parsley, chopped
Instructions
- "Meat"balls
- Mix together with your hands the plant-based mince, the spices, garlic and olive oil.
- Shape the mince into small balls and keep them in a container in the fridge while you make the sauce.
- Sauce
- Heat up olive oil in a large pan over medium heat, and fry onions until they are nearly done.
- Add crushed garlic, mix, and cook for another few minutes.
- Add canned tomatoes, cover the pan with a lid, and cook for ~5 min.
- Add the passata, mix well, cover again with a lid and let the sauce cook for ~ 5 min.
- Delicately place the meatballs in the cooking sauce, cover with a lid, and stew until the meatballs are cooked.
- Turn off heat, and let it sit for a bit before serving. It goes well with any kind of grain (pasta, rice, couscous), or fresh bread.