Vegan Spinach Meatballs in Spicy Carrot Sauce is a filling, protein rich and gluten free entree. It’s a medley of the most healthy and delicious blend of ingredients. Very easy to make and satisfying.
Preheat the oven at 400 degree Fahrenheit and prepare a cookie sheet with a greased parchment paper.
In a large bowl combine all the ingredients of the meatballs.Divide the dough like batter into 8 equal parts and form tight balls between palms.
Place the meatballs on the cookie sheet and bake for 30 minutes.
In the meanwhile combine coconut milk and almond flour in a saucepan.Turn on the flame at low-medium and stir very well until no lumps.
While that’s cooking on a low flame grind the baby carrots in a grinder/food processor as fine as possible.
Fold in the ground carrots and the rest of the seasonings.Stir well and cook covered for 5 minutes on a low flame until a nice thick chewy sauce is done.
When ready to serve pour the sauce in a serving container and place the meatballs over it. Pairs well with brown rice/quinoa.
Notes
Measure spinach after chopping.
Measure tofu after crumbling.
Measure baby carrots before grinding.
A thick, creamy and slight chewy sauce is prepared in this recipe. Adjust the spice level and salt according to taste. The sauce will have mild sweet taste due to carrots.