Moroccan vegan kofta tagine
gluten free - soy free
By 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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*We do not claim to be profession expert in nutrition. These values are based on online nutrition calculator and are merely a suggested estimation*
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:
Moroccan vegan kofta tagine
Yield: 3 servings. One serving : 312 Kcal[proteinsS: 8.5 G, carbs: 21.3 G, fat: 20.4 G]
Ingredients
For the vegan kofta:
- 1 cup Yellow onion finely chopped
- 1 cup Button mushrooms finely chopped
- ½ cup Kidney beans drained from a can
- ½ cup Walnut toasted in the oven for 5 min
- 2 Tbsp Breadcrumbs (gluten free if needed)
- 1 Tbsp Oat flour
- 1 clove Garlic pressed
- ¼ tsp Cardamom ground
- 1 Bay leaf
- ¼ tsp Salt (adjust to taste)
- ¼ tsp White pepper (adjust to taste)
For the tomato sauce:
- 2 cup Tomato fresh de-seeded peeled and grated
- 1 Tbsp Olive oil
- 1 clove Garlic pressed
- ¼ tsp Salt (adjust to taste)
- ¼ tsp 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.
- Using a spice grinder, grind the walnuts to a grainy paste.
- In a large plate, add all ingredients: sautéed mushroom and onions, red beans, ground walnuts, breadcrumbs, flour and ketchup. Smash everything using a fork. Form 10 balls.
- 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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