BLOEM - JULY 2024

Vegetarian Mince
Meatballs
with Tahini Pumpkin Puree
Crafted from Simple Truth Plant-Based Mince, these
meatballs are expertly seasoned with smoked paprika, chilli
flakes, ground cumin, ground coriander, and aromatic herbs,
making each bite a delectable experience. The crunch of
toasted cashew nuts and the wholesome essence of almond
flour adds depth to these meatless wonders. Coated in
quinoa for a satisfying crunch, they are baked to perfection.
Accompanied by a velvety tahini pumpkin puree, featuring
roasted pumpkin, tahini paste, and zesty accents, this dish is a
true delight for the senses.
Ingredients:
1 packet (400 g) Simple Truth Plant-based Mince
2 tbsp. (30 ml) extra virgin olive oil
1 onion; finely diced
Zest of 1 lemon; grated
2 tsp. (10 ml) smoked paprika
½ tsp. (3 ml) crushed chilli flakes (adjust heat
according to taste)
2 tsp. (10 ml) ground cumin
1 tsp. (5 ml) ground coriander
2 tbsp. (30 ml) oregano; finely chopped
1 tbsp. (15ml) rosemary; finely chopped
1 – 2 garlic cloves; finely diced
1 punnet (225 g) Portobellini mushrooms; finely
chopped
1 packet (100 g) Padkos Cashew Nuts; toasted and
finely chopped
1 cup (250 ml) Simple Truth Almond Flour
Simple Truth Quinoa; for coating
Salt and pepper, to taste
For the Tahini Pumpkin Puree:
1 packet (500 g) pumpkin; diced
2 tbsp. (30 ml) olive oil
1 tsp. (5 ml) ground cumin
½ tsp. (3 ml) salt
1/3 cup (80 ml) tahini paste
1 – 2 garlic cloves; peeled and crushed
2 tsp. (10 ml) sesame seeds; toasted
¼ cup (60 ml) coriander; chopped
For the Cucumber Salad:
2 cups (500 ml) cucumber; diced
Juice of ½ lemon
1 tbsp. (15 ml) olive oil
3 tbsp. (45 ml) dill; chopped
2 tbsp. (30 ml) chives; chopped
Directions:
In a pan, gently sauté the diced onion, lemon zest, smoked
paprika, chilli flakes, ground cumin, ground coriander, oregano,
and rosemary over low heat until they become golden, soft,
and cooked through. This should take about 7 – 10 minutes.
Add the diced garlic and fry for another minute to release its
flavour.
Lightly pulse the cashew nuts (if using) until they have
a crumb-like texture. Pour them into a bowl. Add the
mushrooms to the food processor and pulse until finely
chopped.
Add the chopped mushrooms to the onion mixture and cook
for a few minutes or until they are slightly browned, and all the
moisture has evaporated. Set this mixture aside to cool.
Once the mixtures have cooled, stir together the cashews,
mushrooms, and vegan mince.
Stir through the almond flour, adjust the seasoning, and set
aside.
Scoop the mixture and shape it into small balls. Toss them to
coat in pre-cooked quinoa and set aside.
Preheat the oven to 200°C.
Place the quinoa-coated “meatballs” on a roasting tray and
bake for 12 – 15 minutes until they are cooked through and
crisp.
Alternatively, you can air-fry them at 180°C for 8 – 10 minutes
until they are heated through and crisp.
Toss the diced pumpkin with olive oil and spices. Place it on a
roasting tin, cover with foil, and roast for 45 minutes or until it’s
cooked through.
Place the roasted pumpkin in a food processor with tahini,
lemon juice, olive oil, and crushed garlic. Pulse until it reaches a
coarse puree consistency. Season to taste and set it aside.
Stir lemon juice, olive oil, dill, and chives through the diced
cucumber. Season this mixture and set it aside.
To serve, spoon the pumpkin puree onto a plate, and top it
with the cucumber mixture, grated lemon zest, dill, and the
vegan meatballs.
38 Get It Bloemfontein July 2024 getitmagazine.co.za/bloemfontein