Savoury Nutty Meatless Balls with Cashew Cream Sauce

Savoury Nutty Meatless Balls with Cashew Cream Sauce

This delicious and satisfying dish is made with protein-rich soy balls that are simmered in a rich and creamy cashew sauce. The soy balls are soft and flavourful, while the cashew gravy is smooth, nutty, and a perfect complement to the meat-like texture of the soy balls. This dish is an excellent alternative for those who follow a plant-based diet and is perfect served over rice, pasta, or roasted vegetables for a hearty and comforting meal.

Ingredients

Directions

  • In a small mixing bowl, mix together breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian herbs, salt, and black pepper.
  • Combine the mixture of breadcrumbs, potatoes, milk, and soy granules in a big bowl. Mix the ingredients evenly using your hands until everything is well blended.
  • Allow the meatball mixture to sit for 5 minutes so that the breadcrumbs can absorb moisture. Then, form the meat into roughly 32 balls, each roughly 2 Tbsp in size.
  • Pour 1 Tbsp of cooking oil into a large pan and heat over medium heat. Once the oil is hot, spread it evenly across the surface of the pan by swirling it around. Place half of the formed meatballs in the skillet.
  • Cook the meatballs by turning them every few minutes until they are browned on all sides and fully cooked. Repeat the process with the remaining batch of meatballs.
  • For the cashew sauce, blanch the cashews and keep them aside.
  • In a saucepan, pour some oil, add the canned tomatoes, and onion powder, and saute.
  • Add water, and blanched cashews, and cook for a good 10 minutes.
  • Once cooked, blend everything up using a hand blender.
  • Adjust the seasoning and add cornstarch to thicken. Add the meatballs, cook for about 2 minutes, and serve hot.

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