This dish is a vegan twist on the Indian classic, masala. The recipe makes a creamy rich masala that is complemented by a tangy crunch from the quick pickled carrots. You can serve this dish over rice or just eat it as is – it's that good!

Veggie Meatballs Masala With Quick Pickled Carrots [Vegan, Gluten-Free]

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For the Carrots:

  • 2 carrots, sliced into thin ribbons
  • 1/2 cup water
  • 2 tablespoons agave
  • 1/2 cup rice vinegar

For the Masala:

  • 1 1/2 tablespoons garam masala
  • 1 teaspoon ground cardamom
  • 1 teaspoon ground cloves
  • 1 teaspoon ground turmeric
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon salt
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons freshly grated ginger
  • 4 garlic cloves, super finely chopped
  • Coconut oil or rice bran oil
  • 2 red onions, chopped
  • 2 tablespoon ground almonds
  • 4 tablespoons tomato purée
  • 2 tablespoons rice bran oil
  • 2 cups coconut cream
  • 4 tablespoons tamari
  • 1 1/2 cups vegetable broth
  • Vegan meatballs 


For the Carrots:

  1. Mix the carrot ribbons with the water, agave, and rice vinegar in a small bowl and set them aside until you are ready to serve the meal.

For the Masala:

  1.  Add all the dry spices, salt and lemon juice to a small mixing bowl with the grated ginger and garlic. Mix it well and set it aside.
  2. Heat up a frying pan, add a drizzle of oil, and fry the onions over a medium heat for 5-7 minutes or until they become translucent. Next, add the ground almonds, give them a quick stir, and remove them from the heat.
  3. Place all the ingredients from the small mixing bowl together with the fried onions and ground almonds in a food processor.
  4. Blend the ingredients until they form a paste.
  5. Next reheat the frying pan, pour in some more oil in it, and place the spice paste in the frying pan and add the rest of the masala ingredients, namely the tomato puree, coconut cream, tamari sauce and the vegetable broth.
  6. Mix it well and let it simmer over a low heat for about 15 minutes.
  7. Serve the dish with the vegan meatballs, rice, quick pickled carrots, mint, and hemp sprinkles


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