Vegan Chickpea Meatballs in Creamy Curry Cashew Sauce

These vegan chickpea meatballs are full of flavor and protein. They come with a rich and creamy curry cashew sauce. This dish is great for a cozy dinner or a special event, and it will impress even the most skeptical meat eaters.

Ingredients:

• 2 cups cooked chickpeas, drained and rinsed
• 1/2 cup breadcrumbs
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 2 tablespoons nutritional yeast
• 1 tablespoon ground flaxseed
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1 cup raw cashews, soaked in water for at least 4 hours or overnight
• 2 cups vegetable broth
• 1 can 14 oz coconut milk
• 2 tablespoons curry powder
• 1 tablespoon maple syrup
• Juice of 1 lime
• Fresh cilantro for garnish

Instructions:

Preheat the oven to 375F 190C

In a food processor, combine chickpeas, breadcrumbs, onion, garlic, nutritional yeast, flaxseed, soy sauce, cumin, paprika, cayenne pepper, salt, and pepper

Pulse until well combined but still slightly chunky

Form the mixture into small meatballs and place them on a baking sheet lined with parchment paper

Bake the chickpea meatballs for 20-25 minutes, or until golden brown and firm

Meanwhile, prepare the creamy curry cashew sauce

In a blender, combine soaked cashews, vegetable broth, coconut milk, curry powder, maple syrup, and lime juice

Blend until smooth and creamy

Heat olive oil in a large skillet over medium heat

Pour in the curry cashew sauce and simmer for 5-7 minutes, stirring occasionally, until slightly thickened

Add the baked chickpea meatballs to the skillet with the sauce, gently toss to coat, and simmer for an additional 2-3 minutes

Serve the vegan chickpea meatballs in creamy curry cashew sauce garnished with fresh cilantro

Enjoy