Vegan Butter Chicken Meatballs

### Ingredients

#### For the meatballs:

• 2 shallots
• 2 cloves garlic
• 1 thumb piece ginger
• 1 jar black beans
• 1 tsp oregano
• 1 tsp chilli flakes
• 1 tbsp tomato paste
• 1 cup pre-cooked quinoa
• 3 tbsp nutritional yeast
• 1 bunch fresh parsley
• 1 bunch fresh mint
• Salt and pepper

#### For the Butter "Chicken" Sauce:

• 2 tbsp Vegan Butter
• 1 medium onion, chopped
• 3 tsp fresh garlic, chopped
• 3 tsp fresh ginger, chopped
• 5 tsp Butter Chicken spice blend
• 1 tin chopped tomatoes
• 4 tsp brown sugar
• 1 ½ tsp salt
• 50ml oat cream
• 50ml water
• 100ml Vegan Cream
• 2 tsp Garam Masala
• 1 tbsp fresh coriander leaves, chopped for garnishing

### Method

#### For the meatballs:

1. Cook the black beans in an air fryer or oven at 190C for 15 mins.

2. In a pan, fry the shallot and garlic with some oil until softened.

3. In a food processor, combine the cooked black beans, oregano, and chilli flakes. Pulse until mixed.

4. Add tomato paste, nutritional yeast, quinoa, and fresh herbs. Blitz until well combined.

5. Shape the mixture into balls and fry in oil until golden.

#### For the Butter "Chicken" Sauce:

1. In a large pan, melt 1 tbsp vegan butter over medium heat. Add onions, ginger, and garlic. Cook until onions are soft.

2. Stir in the Butter Chicken spice blend. Add chopped tomatoes, brown sugar, salt, oat cream, and water. Cook covered for 10 mins.

3. Blend the mixture until smooth. Return to the pan.

4. Add the meatballs to the sauce, cook for 3-4 mins until heated through.

5. Stir in vegan cream, remaining vegan butter, and Garam Masala.

6. Serve with chopped coriander. Enjoy with Basmati rice or naan.

### Tags

vegan, butter chicken, plant-based, meatballs