This simple plant-based dish is the perfect healthy swap for creamy meatballs! 

Chickpea And Quinoa Balls With Cashew Tomato Cream

Vegan, Dairy Free, Gluten Free
Serves 2-3
30 mins soaking, 20 minute prep, 40 mins cooking.

Ingredients

Sauce (makes about 3 cups)

• 400g tinned (or fresh) tomato
• 100g minced brown onion
• 100g diced Japanese pumpkin or butternut squash
• 2-4 garlic cloves, chopped
• 60g raw cashews* (soaked in hot water for 30 minutes and rinsed)
• 1 tsp dried thyme (or your choice of dried or fresh herbs)
• 1-2 Tbsp. nutritional yeast*
• Red pepper, salt*, and olive oil*

Chickpea & Quinoa Balls

• 1.5 cups cooked chickpeas* (mashed with a potato masher)
• 100g cooked quinoa*
• 3 Tbsp. tapioca flour* or potato starch
• 1 garlic (grated)
• 1 tsp pink salt*, and black pepper*

*Available at Naked Foods

Method

Sauce

1. In a medium-sized saucepan, sauté onion and garlic with 1 tbsp olive oil for a few minutes. Add a pinch of pink salt and continue to sauté until they become tender.
2. Add pumpkin with 1 tbsp olive oil, red & black pepper, and 1 tsp pink salt. Continue to heat for a few more minutes.
3. Add tomato and thyme and bring it to a boil. Reduce heat and cover with a lid. Simmer it 30 mins over low heat, stirring occasionally.
4. Add all sauce ingredients to a blender and blend well. Add salt and pepper to taste.

Chickpea & Quinoa Balls

1. Mix all ball ingredients in a large bowl with your hands.
2. Make 20-25 balls and pan fry with 2 Tbsp olive oil for about 10 minutes or until lightly brown, making sure to flip them from time to time.

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Minako Umehara – @365cleaneats