Vegan Moroccan Meatballs
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40 Aprons · by Cheryl Malik

Vegan Moroccan Meatballs

NUTRITION · PER SERVING40M COOK
CAL 42%·PRO 47%
CARBS 142G68% OF CAL
21G FIBER85G OTHER35G TOTAL SUGAR
FAT 16G17% OF CAL
2G SAT13G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Tender seitan meatballs in a Moroccan-spiced tomato sauce with olives and dates, served over fluffy couscous. Aromatic and satisfying, perfect for a flavorful vegan main.

mainmoroccanbeansdairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 tablespoon olive oil
  • 1/2 small onion (, diced)
  • 2 cloves garlic (, chopped)
  • 1 lemon (, zested)
  • 1/2 cup pitted and chopped briny olives (, like kalamata)
  • 1/2 cup white wine
  • 1/4 cup veggie stock or broth
  • 14 oz (14-ounce) can crushed or diced tomatoes, preferably crushed
  • 1 teaspoon light brown sugar (, or sweetener such as agave or maple for unprocessed eating)
  • 1/2 teaspoon dried red pepper flakes
  • 1 pinch Pinch ground cinnamon
  • 1 pinch Salt and freshly ground black pepper
  • 1 tablespoon ground flaxseed meal
  • 3 tablespoons water
  • 2 tablespoons tomato paste
  • 3 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground cumin
  • 2 cups ground seitan
  • 1/3 cup finely ground rolled oats or fine bread crumbs
  • 1 tbps chopped freshly parsley (, for garnish)
  • 1 cup water
  • 1 cup veggie stock or broth
  • 1/4 cup finely chopped dried dates
  • 1 cup quick-cooking couscous (, preferably whole wheat)
PREP
10M
SODIUM
1535MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.