This is my new recipe creation using the Quorn Vegan Savoury Pieces which I have transformed the into delectable tasting koftas. The special binding ingredient in this recipe is the flax-seed powder which is a perfect egg replacement. Adding to the layers of flavour I’ve incorporated a generous amount of nutritional yeast which has a beautiful nutty cheesy flavour…adding that special va va voom 😉
Koftas
1 Packet Quorn Vegan Savoury Pieces (slightly thawed)
¼ cup (60ml) wholegrain pure oats
2 tsp (10ml) dhania/jeera powder
1 tsp (5ml) cayenne pepper
2 Tbsp (30ml) nutritional yeast
1 tsp (5ml) garlic finely chopped
¼ (60ml) cup red onion finely chopped
¼ (60 ml) cup coriander leaves finely chopped
2-3 green chillies finely chopped (add more or less)
½ tsp salt
2 Tbsp (30ml) flaxseed powder
6 Tbsp (90ml) water
Oil for deep frying
Spicy Tomato Sauce
1 Glug of olive oil
1 large onion finely chopped
2 large cloves garlic finely chopped
2-3 green chillies sliced
2 tbsp (5ml) tomato paste
1-2 tsp (5-10ml) cayenne pepper or mixed masala
2 tsp (10ml) dried Italian herbs
2 cans chopped Italian tomatoes
1 tsp (5ml) salt (adjust accordingly)
1 tsp (5ml) brown sugar
250 -300g rice noodles
Let’s cook?
Pulse the quorn vegan savoury pieces in a food processor, pulse into small mince like pieces – once done, remove and place into a big mixing bowl.
Add the oats to the food processor and grind into a fine breadcrumb like texture – once done – add this to the mixing bowl.
Toss in the dhania/jeera powder, cayenne pepper, nutritional yeast, garlic, onion, coriander leaves, chillies, and salt. Give this a good mix.
In a small bowl – stir in the flaxseed powder and water and let it stand for 2-3 minutes before adding to the mixture. Give this a good mix incorporating all the spices.
Divide into small portions and roll in 20 balls – deep fry in medium hot oil for 2-3 minutes – drain in a colander and keep aside.
Now in a medium pot – heat the olive oil – toss in the onions and fry until soft and translucent.
Add the garlic & chillies – cook for a few seconds thereafter spoon in the tomato paste, sauté for a few more seconds.
Toss in the cayenne pepper & Italian herbs
Pour in the tomatoes, salt and sugar – cook for 12-15 minutes.
Add the koftas to the chutney and simmer on low heat for 5 minutes. Turn of the heat.
Cook the rice noodles as per the instructions on the pack.
Serving suggestions ? you may serve the kofta chutney on top of the noodles or you may mix the two together. For an extra kick, toss over some sliced chillies
For an extra punch of flavour: sprinkle a few pinches of nutritional yeast
Enjoy !!! ?