Monday, February 28, 2011

Vegan Meatballs in Spicy Tomato Sauce

When the snow still piles up outside with new snow showers despite 'spring break', salad does not sound too appealing but a bold, spicy, hot, red tomato sauce with some happy meatballs does. This is an Indian inspired spicy tomato sauce with store-bought vegan meatballs and spaghetti. Now, snow, bring it on!

Spicy tomato sauce (makes about 3 servings):
1/2 TB grapeseed oil
1 TB whole cumin seeds
1 ts whole fennel seeds
1 ts black mustard seeds

1/2 white onion, peeled
2 inch ginger, peeled, roughly chopped
2 garlic cloves
1 hot chili (or srichacha hot sauce)
1 small can of no-salt added organic diced tomatoes

1 ts tamerind paste
1/2 TB garam masala powder
1 bay leaf
salt to taste
1/2 TB sugar

10 meatless meatballs (e.g. Trader joes)
In a food processor, puree the onion with ginger, garlic, chili (or hot sauce) and the tomatoes.

In a heavy skillet heat the grapeseed oil and toast all the seeds until the mustard seeds start popping and the seed mix smells fragrant. Now, add in the tomato mix, and combine with the seeds. Add in the tamerind paste as well as the garam massala and bay leaf. Simmer for about 20 min on medium-low. Add in the meatless meatballs, and simmer for another 5 min. Add salt to taste. If the sauce it too tart, add some sugar or agave nectar to taste. Serve with spaghetti!

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