Vegan Moroccan Meatballs

Vegan Moroccan Meatballs

Tender, flavorful vegan meatballs in a Moroccan-spiced sauce with kalamata olives over a bed of fluffy couscous with dates. What's not to love?

• Course Main Course
•  Cuisine Moroccan
•  Prep Time 10 minutes
•  Cook Time 30 minutes
•  Total Time 40 minutes
•  Servings 2
•  Author Cheryl Malik

Ingredients

• Sauce:
• 1 tablespoon olive oil
• 1/2 small onion , diced
• 2 cloves garlic , chopped
• 1 lemon , zested
• 1/2 cup pitted and chopped briny olives , like kalamata
• 1/2 cup white wine
• 1/4 cup veggie stock or broth
• 1 (14-ounce) can crushed or diced tomatoes, preferably crushed
• 1 teaspoon light brown sugar , or sweetener such as agave or maple for unprocessed eating
• 1/2 teaspoon dried red pepper flakes
• Pinch ground cinnamon
• Salt and freshly ground black pepper
• For the Meatballs:
• 1 tablespoon ground flaxseed meal
• 3 tablespoons water
• 2 tablespoons tomato paste
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• Pinch ground cinnamon
• 2 scant cups <a href="http://thelaidbackvegan.com/seitan-ground-beef/" target="_blank">ground seitan</a>
• 1/3 cup finely ground rolled oats or fine bread crumbs
• Salt and freshly ground black pepper
• chopped freshly parsley , for garnish
• Couscous:
• 1 cup water
• 1 cup veggie stock or broth
• 1 tablespoon olive oil
• 1/4 cup finely chopped dried dates
• 1 cup quick-cooking couscous , preferably whole wheat
• Salt and freshly ground black pepper

Instructions

1. Preheat the oven to 350ºF.
2. Stir together 1 tablespoon flaxseed meal and 3 tablespoons water and let sit about 10 minutes, or until gelly and gooey. This is your "egg" -- if you're shorter on time, use slightly warm water, as this speeds up the process.
3. Next, in a medium bowl, combine your flaxseed-water "egg" and tomato paste and stir until smooth. Add the cilantro, ginger, cumin, and cinnamon and mix until well blended. Stir in the ground seitan and ground oats, season with salt and pepper, to taste, and combine gently after each addition. Do not overmix. Rolling with your hands, make about 32 meatballs, about 1-inch in diameter. Place on a foil-lined baking sheet.
4. Bake the meatballs about 15-20 minutes, or until almost browning. Meanwhile, make your sauce.
5. Now, to make the sauce! In a large saucepan heat the olive oil over medium heat and sauté the onion and garlic until soft but not brown, about 3 minutes. Add the lemon zest and olives and cook for 1 more minute. Add the white wine, deglaze the pan, and let it reduce for a 1 to 2 minutes. Stir in the stock, canned tomatoes, sugar, red pepper flakes, and cinnamon, and simmer to blend flavors, about 7 minutes. Season with salt and pepper, to taste.
6. Once the meatballs are finished cooking, transfer them gently to the saucepan with the sauce and let simmer for 10 minutes. Meanwhile, make your couscous!
7. Bring the water, stock, and oil to a boil in a small saucepan over medium heat. Add the dates followed by the couscous. Cover the pan tightly with a lid, remove from the heat, and allow to sit for 5 minutes. Fluff with a fork and season with salt and pepper, to taste.
8. Divide up your couscous into individual bowls, spoon meatballs and sauce over couscous, and garnish with fresh parsley. Nom nom!

Recipe Notes

Adapted from Melissa d'Arabian



Source:https://40aprons.com/vegan-moroccan-meatballs/#wprm-recipe-container-10621