Best 5 Vegetarian Kofta Balls Tomato Sauce Sep Recipes
Vegetarian kofta balls are a delicious and versatile dish that can be enjoyed by people of all ages. Made from a mixture of chickpeas, lentils, and vegetables, these kofta balls are packed with flavor and nutrients. They can be served in a variety of ways, but one of the most popular is to serve them in a rich and flavorful tomato sauce. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, vegetarian kofta balls in tomato sauce is sure to please everyone at the table.
Here are our top 5 tried and tested recipes!
VEGETARIAN KOFTA BALLS (TOMATO SAUCE SEP. RECIPE)
Recipe from "The Higher Taste" that I haven't tried yet. It sounds very delicious though. The homemade tomato sauce is also listed as a separate recipe.
Provided by PSU Lioness
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a wok or 2-quart saucepan.
- Combine all ingredients in a bowl. Roll 24 balls, 1" in diameter.
- Place as many balls in the oil as possible, leaving enough room for them to float comfortably; fry over medium heat for 10 minutes, until the kofta is rich golden brown.
- Drain in colander.
- Place the kofta in the tomato sauce (separate recipe posted or use your own) for 5 minutes before serving.
- If after sitting the kofta soaks up most of the sauce, add a little water to produce more liquid.
- Serve with cooked spaghetti.
Nutrition Facts : Calories 25.6, Fat 0.3, Sodium 894.6, Carbohydrate 5.4, Fiber 2.2, Sugar 2.6, Protein 1.7
VEGETARIAN KOFTA CURRY
Kofta curry - a saucy dish of gently spiced meatballs - is often made with meat. But this one, based on my grandfather's, swaps in a mash of beans. Bound with bread crumbs and seasoned with ginger, garlic, green chile and herbs, it's a variation full of flavor and texture. Have it with some flatbread and some sliced cucumber in yogurt, or spooned over a bowl of rice. It's also delicious in a sandwich the next day. Note: To make it with lamb, as in his original version, substitute 1 1/2 pounds ground lamb for the beans. Soak the bread crumbs in 1/2 cup whole milk first, then squeeze out any extra liquid before adding them to the mixing bowl.
Provided by Tejal Rao
Categories dinner, beans, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Put the garlic, ginger and green chiles in a food processor, and pulse until you have a coarse paste. Put half the paste into a large bowl. Set the rest aside.
- Add the beans, spring onions, fresh herbs, bread crumbs, egg, garam masala, chile powder and salt to the large bowl with the paste. Mix well with a fork, mashing up the beans as you go into small pieces.
- Heat the oven to 400 degrees and line a sheet pan with parchment paper. Shape the mixture into 1-inch balls and arrange on the pan. Drizzle with 2 tablespoons oil, and bake until lightly browned, about 25 minutes. Set aside.
- Meanwhile, heat the remaining oil in a large skillet over medium. Sauté the onion until soft and translucent, about 5 minutes. Add the remaining garlic, ginger and chile paste, and sauté until light golden brown, about 10 minutes. If using fresh tomatoes, purée them until smooth in the food processor. Stir the tomato purée or crushed tomatoes, coriander and cumin into the skillet, and simmer for about 20 minutes, stirring occasionally.
- Add the kofta to the skillet, and turn the heat to low. If necessary, add enough water for the liquid to come about two-thirds of the way up the sides of the meatballs, then simmer another 15 minutes, stirring occasionally, until the kofta are warmed through and the sauce has thickened. Season with salt and pepper, and garnish with a light dust of garam masala and some extra herbs.
VEGETARIAN KOFTA PITAS
Meat-free Middle Eastern pitas, for a savory, easy meal.
Provided by RyanC Miami
Categories Vegetarian Sandwiches
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat an outdoor grill to medium-high heat and lightly oil the grate.
- Combine onion and cilantro in the bowl of a food processor; pulse until minced. Add ground beef substitute, paprika, Greek seasoning, cumin, cinnamon, cayenne, salt, and pepper; pulse until well combined. Form mixture into eight 4x2-inch patties.
- Cook patties on the preheated grill until no longer pink in the center, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Fill each pita half with shredded lettuce, diced tomato, diced onion, 1 tablespoon tzatziki, and a cooked patty.
Nutrition Facts : Calories 401.4 calories, Carbohydrate 42.3 g, Fat 33 g, Fiber 5.1 g, Protein 6.5 g, SaturatedFat 0.1 g, Sodium 973.1 mg, Sugar 3.6 g
KOFTA BALLS IN TOMATO SAUCE
Moroccan kofta balls in a slightly sweet tomato sauce
Provided by paulus1971
Time 1h
Yield Serves 4
Number Of Ingredients 18
Steps:
- Add all the ingredients for the kofta balls together in a bowl and mix until well combined. Make small balls about the size of a walnut.
- In a frying pan heat the olive oil and gently fry the kofta balls until brown on all sides, about 5 minutes. Be careful not to overcook them. You will add them to the sauce later, which will cook them further through.
- For the sauce, heat the olive oil in a heavy base pan and gently fry the onion and garlic until soft, about 5 minutes.
- Add the spices and sultanas and fry until the sultanas become all puffy. Be careful not to burn the sultanas.
- Add the chopped tomatoes and bring to the boil. Lower the heat and simmer gently for about 20 minutes. Season to taste with salt and pepper.
- Add the kofta balls to the sauce and heat through for a few minutes.
- For the couscous, add the couscous and spices to a bowl. Pour over the hot stock or water and cover with cling film. Leave for about 10 minutes.
- Pre-heat the oven to 150 C.
- Add the olive oil and fluff up with a fork. Put the butter on top, cover the bowl and put in the oven for about 15-20 minutes.
SWEDISH STYLE, VEGAN KOFTA BALLS
(They look like meat balls, and have a similar texture as well) This recipe is from "The Higher Taste", a Hare Krishna cookbook, with modifications to suit the westerner's palate. These Kofta balls contain seasonings which are reminiscent of Swedish meat balls, instead of the Indian spices found in the original recipe. The great thing about these Kofta balls is that my 3-year-old son eats them, and normally, he won't touch veggies. Everything tastes good when it's fried! Although these kofta balls are fried, they are not greasy at all. To start, You will need about 1 liter canola oil (expeller pressed, or other oil for deep frying).
Provided by Lance Kimber
Categories Cauliflower
Time 25m
Yield 24 Kofta Balls, 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat enough oil in a pan that's appropriate for deed-frying foods; the oil should be at least 1 inch deep.
- Combine all ingredients in a bowl; mush the mixture through your clean hands until well combined and balls can be formed. Form dough into approximately 24 balls that measure roughly about 1 inch in diameter. Resist the temptation to add liquids to the mix. There is enough liquid in the grated vegetables to make the mixture come together. If you absolutely must, add no more than a teaspoon of liquid.
- Place as many of the balls in the hot, but not smoking, oil as possible, leaving enough room for them to float comfortably; fry over medium to high heat (depending on the type of oil you use and the type of range you have) for 10 minutes. The kofta balls should be a rich golden brown color. They will get darker after they are removed from the oil.
- When the frying process is complete, remove the kofta balls from the hot oil and place them into a colander to drain over a plate-or-onto a plate with paper towels to absorb some of the excess oil.
- Place the kofta balls into the tomato sauce of your choice, or into whichever other sauce you may be using, for approximately 5 minutes prior to serving.
- If, after sitting for 5 minutes, the kofta balls have soaked up a lot of the sauce, adding a little water will help reconstitute your sauce.
- Serve with cooked pasta and tomato sauce, or serve with a white cream-style gravy and herb-rubbed potatoes. Experiment, enjoy, and be amazed!
Tips:
- For the best flavor, use fresh herbs and spices whenever possible.
- If you don't have any bread crumbs, you can use rolled oats or crushed crackers instead.
- If you want a spicier sauce, add a pinch of cayenne pepper or red pepper flakes.
- To make the kofta balls more tender, soak the bread crumbs in milk or water before adding them to the mixture.
- If you're short on time, you can use a store-bought tomato sauce instead of making your own.
- Serve the kofta balls with rice, pasta, or your favorite side dish.
Conclusion:
Vegetarian kofta balls in tomato sauce is a delicious and easy-to-make dish that's perfect for a weeknight meal. The kofta balls are made with a mixture of chickpeas, vegetables, and spices, and they're simmered in a flavorful tomato sauce. This dish is a great source of protein and fiber, and it's also a good way to get your kids to eat their vegetables.
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