The Flaky Vegan

From staunch vegetarian to flaky vegan and all the places in between.  Recipes, blog, and shared experiences of a woman who likes cheese....too much!

 
 
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Vegan "Butter Chicken" Cheatballs!


This recipe is so easy to make, and a bit of a cheat too as uses premade vegan meatballs, but is so tasty and decadently tasty, I had to share!


This is a veganisation, if that is such a word, of an old Indian takeaway favourite, butter sauce. I marinade the meatballs before cooking, just in the fridge as they defrost. I use Morrison's frozen meatless balls from the Taste range, as they have a good meaty texture, but aren't very highly seasoned or herby, so lend themselves to any cuisine, not just a tomatoey kind of sauce. The sauce is based on Elmlea's plant based double cream




Ingredients


1 pack of Morrisons frozen Taste Meatballs, there's about 12 in a pack


1 tbsp lemon juice

1 tbsp vegetable oil

1 tsp garam masala

1/2 tsp ground coriander

1/2 tsp paprika

1/4 tsp chilli powder

1/4 tsp salt

Good grind of black pepper


1 tbsp vegetable oil

3 cloves garlic, crushed

1 tbsp fresh ginger, finely chopped or grated

1 tsp garam masala

1 tsp turmeric

Pinch dried chilli flakes

1/2 tsp ground coriander

Good pinch of salt

1 1/2 tbsps tomato puree

200ml plant based Elmlea double cream



Method


In a small, shallow ovenproof dish, mix the top set of ingredients. This is the marinade for the meatballs. Empty the pack of still frozen meatballs into the dish and roll them around until they are completely coated, then place in the fridge to slowly defrost and marinade, for around 2 hours


To cook the meatballs, preheat the oven to 200c. Put the meatballs in the oven and bake for around 15 minutes. The marinade will be sizzling and the meatballs starting to darken in colour


In a pan heat the oil from the second set of ingredients to make the Indian Butter Sauce. Add the garlic and ginger and gently cook until softened and just starting to golden, not brown. Stir in the rest of the ingredients, apart from the puree and the cream. Continue to cook for about a minute on a medium heat, stirring well and taking care not to burn


Stir in the cream and the tomato puree, mix well and allow to very gently bubble for 5 minutes. Take care not to overheat or boil hard or the Elmlea will start to separate and turn into a greasy mess....here speaks the voice of experience!


When the meatballs are cooked, transfer them to the sauce and serve

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