Tajine de kofta vegan à la Marocaine:
gluten free - soy free
Par Jasmin
Vegan Kofta meatballs simmering in a rich tomato sauce topped with fries is a classic Moroccan dish ! Simple ingredients for an unforgettable taste! MY FAVOURITE KIND OF FOOD ! These vegan meatballs are gluten free and soy free. I shared a more elaborated version of this Moroccan vegan kofta tagine in my cookbook along with other Moroccan dish classics. Check my cookbook here.
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*Nous ne sommes pas des experts professionnels en nutrition. Ces valeurs sont basées sur des calculateurs de nutrition en ligne et ne sont qu'une estimation suggérée*
Yield: 3 servings. Nutritional value 1 serving:
- 312 Kcal
- Protein: 8.5 G
- Carbs: 21.3 G
- Fat: 20.5 G
More Moroccan vegan dishes:
Tajine de kofta vegan à la Marocaine:
Yield: 3 servings. One serving : 312 Kcal[proteinsS: 8.5 G, carbs: 21.3 G, fat: 20.4 G]
Ingrédients
For the vegan kofta:
- 1 tasse Oignon finement haché
- 1 tasse Champignon finement haché
- ½ tasse Kidney beans drained from a can
- ½ tasse Walnut toasted in the oven for 5 min
- 2 C.à.S. Breadcrumbs (gluten free if needed)
- 1 C.à.S. Avoine en farine
- 1 gousse Gousse d'ail pressé
- ¼ C.à.S. Cardamom ground
- 1 Bay leaf
- ¼ C.à.S. Salt (adjust to taste)
- ¼ C.à.S. White pepper (adjust to taste)
For the tomato sauce:
- 2 tasse Tomato fresh de-seeded peeled and grated
- 1 C.à.S. Huile d'olive
- 1 gousse Gousse d'ail pressé
- ¼ C.à.S. Salt (adjust to taste)
- ¼ C.à.S. White pepper (adjust to taste)
Instructions
For the vegan kofta:
- Heat up a pan on medium heat. Add oil, pressed garlic, onions, mushrooms, bay leaf, salt & pepper and cardamom. Stir to combine. Cover and cook for 20 min or until tender.
- Faite passer les noix dans un moulin à café pour les rendre en pâte granuleuse.
- Ecrasez touts les ingrédients avec une fourchette: oignon et champignons sautés, haricots rouge, la pâte de noix, chapelure, farine et ketchup. Formez 10 boules.
- Bake in a preheated oven for 15 min at 180°C/ 356 F. Lets prep the sauce.
For the tomato sauce:
- To heat up the tajine, place it on a heat diffuser over the stove over medium heat.
- Add olive oil, the grated tomatoes, garlic, salt and pepper. Stir to combine. Cover the tajine and cook for 30 min on medium heat.
- Place the baked vegan kofta balls into the sauce. Cover and allow to simmer for 10 min.
- Serve hot topped with fries and homemade bread. Bon appétit !
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