Made with our plant-based meatballs for foodservice, fresh and tangy dish is a real crowdpleaser and a great addition to any menu.
12 Meatless Farm Meatballs
1 brown onion, sliced
2 sweet peppers
4 cloves garlic
2 tsp Smoked paprika
½ tsp caraway
1 tsp cumin seeds
1 tbsp harissa spice
5 ripe vine tomatoes, chopped
100g baby spinach
Handful of mint leaves
Handful of chopped flat leaf parsley
2 tbsp tahini
1 clove garlic, crushed
Splash of white wine vinegar
3 tbsp water
½ tsp sea salt
1 tbsp rapeseed oil or EVO
In a pan add a couple of tbsp of oil. Over a low heat fry the cumin and caraway for 30 seconds then add the onions, pepper and season with salt and cook for 5 – 10mins quite slowly and stirring regularly.
Add the garlic and cook for 1 min, then add the tomatoes, smoked paprika and harissa. Top up the pan with a splash of water and cook for 15 mins.
To make the tahini dressing, blitz all the ingredients with a stick blender until smooth, you may need to add more water if it feels too thick (tahini can take a lot of water to loosen.)
Check the seasoning, it should be quite zingy from the vinegar and have a little heat from the garlic. It should also be smooth and creamy. Set aside until later.
Place the meatballs on a baking tray, roast in the oven at 180C for around 12 mins. (Or place in the shakshuka and bake in the oven or cook on the stove).
In a separate pan, wilt the baby spinach in a little olive oil When you’re ready to serve add the spinach to the shakshuka and mix well.
To plate, tip the shakshuka into serving dishes or serve in the pan it was cooked in. Top with loads of torn mint and parsley and drizzle over the tahini sauce
There’s plenty more where this came from.
Why not try some of these delicious plant-based recipes out and Make It Meatless!