Cauliflower quinoa meatless meatballs in coconut turmeric sauce

Cauliflower quinoa meatless meatballs in coconut turmeric sauce

Cauliflower Quinoa Vegetarian Meatless Meatballs in Coconut Turmeric Broth – A succulent vegetarian dinner idea and a great way to try some new spices.

Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Broth in a cast iron pan with slices of lime

We love cooking with spices. If you’ve tried some of our recipes, you’ll know, that’s no secret. But if someone asked us to name the ones we “identify” with the most, without a doubt we would pick cinnamon, all spice and turmeric. These are the three spices we absolutely love, and bring us our fondest childhood memories.

We often write about what an inspiration both our mother and grandmother have been to us, especially in the kitchen. We wouldn’t have the love for cooking and sharing food we have, if it wasn’t for them. It’s how they showed their love, and how much they cared for us. And we have learned to do the same.

Most of the food we grew up eating  had a strong Middle Eastern influence. Which translates into bold, assertive flavors and (lots of) spices.

Our mom uses cinnamon and allspice in a lot the savory dishes she prepares, especially the more festive ones. And even though most of those dishes are meat based, we’ve learned to incorporate these spices into our vegan and vegetarian recipes.

Our grandmother, a fabulous baker, makes the most incredible Turmeric Cake you’ve ever tasted. A bit unusual, you might think, but absolutely delicious. So for us, when we think of this golden spice, we think of comfort food.

HAVE YOU ORDERED TAHINI AND TURMERIC, OUR VEGAN MIDDLE EASTERN COOKBOOK?

cookbook cover of Tahini and Turmeric, 101 Middle Eastern Classic Made Irresistibly vegan

Today we are collaborating with Frontier Co-op to bring you this flavor and spice packed recipe. This dish is hearty and comforting, and a great way to show your vegetarian guests some love during the Holidays. Turmeric, cinnamon and allspice were the inspiration for these out of this world meatless meatballs that can be made vegetarian or vegan. Just read the comments below to find out how.

In every bottle of Frontier Co-op products there is a story and each label shares the purpose within:

The Organic Ground Vietnamese Cinnamon is sourced from a specific region and  has 5% and higher oil content — more than twice that of average cinnamon. To give back to the area, Frontier Co-op provides this region with books, desks, beds and room and board so children from these remote farming communities can attend a distant regional school.

The Organic Fair Trade Certified Ground Turmeric Root is sourced from Sri Lanka and grown by small farmers in a 2,043-member cooperative; Frontier Co-op provided them with a $25,000 grant to build an organic training center where co-op farmers are educated on organic, sustainable growing techniques.

The Jamaican Allspice is a single spice with a daring aroma and flavor, reminiscent of warm spices like cinnamon, cloves, and nutmeg. Allspice is the unripened berry of a small evergreen

Cauliflower Quinoa Meatless Meatballs in Coconut Turmeric Broth in a cast iron pan with slices of lime and some spice bottles in the background

cauliflower quinoa meatless meatballs in coconut turmeric sauce


  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Yield: 6 servings 1x
  • Category: Entree
  • Cuisine: Kosher / Vegetarian

DESCRIPTION

Cauliflower Quinoa Vegetarian Meatless Meatballs in Coconut Turmeric Broth – A succulent vegetarian dinner idea and a great way to try some new spices.


INGREDIENTS

  • For the Meatless Meatballs
  • 8oz cauliflower rice (about 2 cups, see note)
  • 1 cup cooked quinoa, cold
  • 1 cup fresh chopped cilantro or parsley
  • 1/2 cup flour (you can use any kind here)
  • 2 eggs, beaten ( see note below for a vegan option)
  • 2 tsp extra virgin olive oil
  • 1/2 tsp salt
  • 3/4 tsp Frontier Allspice powder
  • 1/2 tsp Frontier Organic Ground Vietnamese Cinnamon
  • 3 tbsp vegetable oil (to pan-fry the meatballs)
  • For the Coconut Turmeric Sauce
  • 2 tbsp extra virgin olive oil
  • 1 medium onion, sliced thin (about 2 cups)
  • 4 garlic cloves, sliced
  • 1” fresh ginger root, grated ( about 2 tablespoons)
  • 1/2 tsp Frontier Organic Fair Trade Certified Ground Turmeric Root
  • 1/4 tsp salt
  • 1/8 tsp Frontier Cracked Black Pepper
  • 1/8 tsp Aleppo pepper or red pepper flakes (optional)
  • 1 cup canned full fat coconut milk
  • 1 cup vegetable broth or water
  • 2 tbsp lime or lemon juice
  • 1/2 cup chopped cilantro

INSTRUCTIONS

  1. Combine all the meatball ingredients (except the vegetable oil for pan frying) in a large bowl and refrigerate for 20-30 minutes
  2. In the meantime, prepare the sauce. In a large skillet, heat olive oil. Add onions and cook over medium high heat for 7-8 minutes or until translucent. Add garlic and ginger and cook for another 2 minutes. Add turmeric, salt, black and Aleppo pepper and cook for 2-3 minutes
  3. Add coconut milk, lime juice and vegetable broth and let it simmer for 5-7 minutes
  4. Add chopped cilantro, remove from heat and set aside
  5. To prepare the meatballs, heat the vegetable oil in a separate skillet. Working with 1 heaping tablespoon of mixture at a time, form about 22 meatballs. Arrange them in the skillet and cook over medium heat, 2-3 minutes per side. Set aside
  6. Before serving, place the meatballs in the sauce and simmer for 10 minutes (if the sauce has thickened too much, you can add a little water to get the desired consistency)
  7. Serve warm over rice or quinoa.

NOTES

You can buy cauliflower rice at most grocery stores. You can also make your own by chopping cauliflower in a food processor.

Make sure quinoa is cool before making the meatless cauliflower meatballs.

To make these meatless meatballs vegan , replace each egg for  1 tbsp ground flax seeds + 3 tbsp water.  Mix ground flax and water well and let sit for 5 minutes before adding to meatless meatball mixture

NUTRITION

  • Serving Size: 4 vegetarian meatballs with sauce
  • Calories: 386
  • Sugar: 4
  • Sodium: 400
  • Fat: 28
  • Saturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 28
  • Fiber: 4
  • Protein: 8
  • Cholesterol: 74

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