VEGAN Curried ‘meatless’ Meatballs

Instructions

Prep the Soya Chunks

1. Stir in the Better than Bouillon paste into the hot water to make a broth. Pour over the Soya chunks and let sit for 15 minutes or until they soak in the broth and turn soft and plump. Squeeze the broth out of the chunks (do not discard the broth) transfer to a blender jar.
2. Pulse the soya chunks in the blender until shredded (not too fine). Set aside.

Prep the meatballs

1. In a heavy-bottomed skillet, heat some oil and saute the chopped onion, ginger, garlic, green chilli until the onions are browned.
2. Add the Better than Bouillon paste, spices and season with salt to taste. Continue cooking until the raw smell of the spices dissipate and everything is fragrant. Remove from heat, stir in the chopped mint and set aside to cool slightly.
3. Add the shredded Soya chunks, flour, breadcrumbs and cornstarch to the skillet and stir everything together to combine.
4. Adding one teaspoon of broth at a time, combine until you can press a ball of the mixture in your palms and it forms a tight ball that doesn't collapse. Do not add more broth than necessary. If you do, add more flour to thicken and adjust seasoning.

Make the curry

1. In the same blender that you used to shred the soya chunks, combine the onion, ginger, garlic, Better than Bouillon paste and tomato paste. Blend until smooth.
2. In a small saucepan, heat a little vegetable oil, and add the bayleaf and cinnamon. Once fragrant, reduce heat, and add the blended paste (careful of splatters), spices, cover and cook until fragrant.
3. Add all of the leftover broth to this mixture, continue to cook until reduced to a saucy consistency. Season with salt, to taste. Remove from heat and set aside.

Deep-fry the meatballs

1. In a small saucepan/skillet, heat some oil for deep-frying.
2. Drop in one 'meatless' meatball and fry until golden brown. Do not move too much, it may fall apart. If it does, the mixture needs more flour to bind.
3. If the meatball held it's shape, continue frying the rest.
4. Serve the meatballs over a bowl of noodles/pasta, spooned with a generous helping of the curry sauce.