Grilled Vegan "Meatballs" (Kofta)
Vegan meatballs inspired by Indian kofta
Prep Time30 minutes mins
Cook Time20 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Indian
Keyword: vegetarian meatballs
Servings: 4
Calories: 317kcal
Author: Puja
- ½ cup red lentils masoor dal
- ¼ cup mung dal - Just use 3/4 cup red lentils if you don't have any mung dal
- ¼ cup rice
- ½ cup bread crumbs
- 3 garlic cloves grated on a microplane or finely minced
- 1 inch piece of fresh ginger grated
- ¼ medium sized onion grated or finely minced
- ½ jalapeno chopped
- 1 cup cauliflower steamed or boiled
- 2 small carrots steamed or boiled
- 1 tsp garam masala
- ¼ tsp cayenne pepper
- ¼ cup roughly ground nuts - walnuts cashews, peanuts...anything goes
- 2 tbsp nutritional yeast optional
- 2 tbsp tomato paste
- ½ cup chopped cilantro
- ½ tsp salt
Bring 2 1/4 cups of water to boil and add the lentils and rice. Return to boil. Cover and cook for 15 minutes on low heat.
Squeeze as much water out of the cooked cauliflower and carrots as possible and toss into a large mixing bowl.
Add all the other ingredients and the rice and lentil mix.
Mix well.
Form into little "meatballs". I used a 1/8 cup measure so that they would all be the same size, you can eyeball it if you prefer.
Refrigerate until ready to cook.
These can be grilled, sauteed or baked.
Serve lined into a hot dog bun with cilantro chutney and pickled onions. Or just plain with ketchup.
To Sautee:
Heat a tablespoon of oil on a nonstick pan.
Sautee meatballs on medium high heat for about 10-12 minutes, until evenly golden brown on the out
Calories: 317kcal | Carbohydrates: 50g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 489mg | Potassium: 652mg | Fiber: 13g | Sugar: 5g | Vitamin A: 5459IU | Vitamin C: 21mg | Calcium: 79mg | Iron: 4mg