Exploring vegan diet is not only healthy, but it is extremely fun to create meals if you are somewhat like me who love replicating all her favorite non-vegan dishes. For an instance, this vegan chicken kofta meatballs is a close replica dish of a chicken kofta meatballs in spicy and flavorful curry sauce. This vegan chicken kofta meatball recipe is a keeper, and they taste great in marinara, curry sauce and even without any sauce.
Vegan chicken kofta meatballs are soft, chewy(just the right amount), lightly flavored and perfectly seasoned. Unfortunately it’s not gluten-free. It has seitan or cooked vital wheat gluten. If you must skip it, then using tempeh is a great option.
My vegan chicken kofta meatballs contain nuts, vital wheat gluten, spices, nutritional yeast and all natural flavoring agents. And they cook quick. You don’t have to steam them for two hours to get the right texture. Just 20 minutes in the oven or 12 minutes in the air fryer and they puff up, brown around the edges or skin and get the right amount of chewiness and bite that typically a chicken meatball has. The ingredient list of the vegan chicken kofta meatballs contain: well, please refer the picture. (listed under recipe ingredient list)
Here is the recipe of the vegan chicken kofta meatballs.
Vegan Chicken Kofta Meatballs Recipe:
Step-1: Prep the Ingredients:
- For making vegan chicken kofta meatballs, you will need 1 cup of vital wheat gluten, 1 cup of refrigerated and cooked chickpeas in aquafaba(½ cup), 2 tablespoon of nutritional yeast flakes, ½ cup drained firm tofu, 1 tablespoon miso paste, 1 tablespoon golden flaxseed, ¼ cup each of walnuts and cashews, 1 teaspoon curry powder, ½ teaspoon of no chicken vegetable bullion paste and salt to taste. I have used garlic salt for this recipe. If you don’t have that, use 1-2 teaspoon of garlic powder or flakes.
- In the food processor, add nuts, garlic salt, nutritional flakes, flaxseeds and curry powder. Process the ingredients until all the ingredients are well incorporated and a mixture is formed.
- Keep aside.
Step-2: Prepare the dough:
- In the food processor, add chickpeas, tofu, miso paste, vegetable bullion paste and aquafaba.
- Process until a semi-liquid mixture is formed. If the mixture feels very solidy, add ¼ cup of aquafaba and process again.
- Now add the powdered nut, seeds and spice mix and vital wheat gluten to the semi-liquid mixture.
- Process until a soft dough is formed.
- Knead the dough in the processor with a dough blade for 5-7 minutes. Kneading develops a texture and allows the gluten to stretch.
- The vegan chicken kofta meatball dough is ready.
Step-3: Make meatballs:
- Allow the dough to rest for ten minutes before starting to work with it.
- Make small balls out of the dough and keep aside.
- You can use the entire dough to make the balls or keep the dough for future use.
- Also, this dough is great for making shredded chicken style seitans too.
Step-4: Bake:
- Place the vegan chicken kofta meatballs on the baking sheet.
- Preheat the oven at 350 F.
- Bake the vegan chicken kofta meatballs for 20 minutes until the balls brown a bit and become lighter.
Step-5: Make the curry sauce:
- In a bowl, take 2 cups of rough chopped tomatoes, 1 small sized onion chopped, ¼ cup cashew nuts and three pods of garlic.
- Microwave the veggies for 3 minutes, until the vegetables lose moisture and become mushy. Add a teaspoon of red curry paste to the mixture and blend the mixture to a smooth puree.
- Heat a medium sized pan or work.
- If using oil, add a teaspoon of avocado oil and allow the oil the heat up a bit. If not using oil, proceed to the next step.
- Pour the pureed veggies onto the hot pan and add salt to taste.
- Allow the puree to cook and thicken, which will take five minutes on medium flame.
- Adjust spices and salt.
- Now add the kofta meatballs and allow them to cook in the simmering curry sauce for five minutes.
- Turn the heat off and garnish with sweet or Thai basil leaves.
- Serve with cauliflower rice/ white rice or roti/flax roti.
Nutrition Facts Vegan Chicken Kofta Meatballs:
📖 Recipe
Vegan Chicken Kofta Meatballs in Curry sauce
Make this super yum vegan chicken kofta meatballs in curry sauce or without it. Toss them in your favorite marinara sauce and serve over a bed of pasta or make some meatball sandwich in their tastiest vegan form. This is my version of vegan chicken kofta meatballs.
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Servings: 10
Calories: 180kcal
Cost: $7
Ingredients
Vegan Chicken Kofta Meatballs
- 1 cup vital wheat gluten
- 1 cup cold cooked chickpeas
- ½ cup Aquafaba or vegan broth
- 2-4 tablespoon Nutritional yeast flakes
- ½ cup firm tofu(drained)
- 1 tablespoon Miso paste
- 1 tablespoon golden flaxseed
- ¼ cup walnuts
- ¼ cup cashews
- 1-2 teaspoon garlic powder
- 1 teaspoon curry powder
- ½ teaspoon no chicken vegetable bullion paste
- Salt to taste
Curry sauce
- 2 cups chopped tomatoes
- 1 small onion rough chopped
- 1 tablespoon red curry paste|Indian curry paste
- ¼ cup raw cashews, (soaked in ½ cup water and pureed to a fine paste)
- 3 garlic pods
- Salt to taste
- Water to thin out the gravy, (As needed)
Instructions
Prep the ingredeients
- Measure and keep all the ingredients ready.
- In the food processor, add nuts, garlic salt, nutritional flakes, flaxseeds and curry powder. Process the ingredients until all the ingredients are well incorporated and a mixture is formed.
- Keep aside.
Step-2: Prepare the dough
- In the food processor, add chickpeas, tofu, miso paste, vegetable bullion paste, and aquafaba.
- Process until a semi-liquid mixture is formed. If the mixture feels very solid, add ¼ cup of aquafaba and process again.
- Now add the powdered nut, seeds and spice mix and vital wheat gluten to the semi-liquid mixture.
- Process until a soft dough is formed.
- Knead the dough in the processor with the dough blade for 5-7 minutes. Kneading develops a texture and allows the gluten to stretch.
- The vegan chicken kofta meatball dough is ready.
Step-3: Make meatballs
- Allow the dough to rest for ten minutes before starting to work with it.
- Make small balls out of the dough and keep aside.
- You can use the entire dough to make the balls or keep the dough for future use.
- Also, this dough is great for making shredded chicken style seitans too.
Step-4: Bake
- Place the vegan chicken kofta meatballs on the baking sheet.
- Preheat the oven to 350 F.
- Bake the vegan chicken kofta meatballs for 20 minutes until the balls brown a bit and become lighter.
Step-5: Make the curry sauce:
- Microwave the veggies in a microwave safe bowl for 3 minutes, until the vegetables lose moisture and become mushy.
- Add a tablespoon of curry paste to the mixture and blend the mixture to a smooth puree. From here, you can follow the instant pot method or proceed to the next step.
- Heat a medium-sized pan or work.
- If using oil, add a teaspoon of avocado oil and allow the oil the heat up a bit. If not using oil, proceed to the next step.
- Pour the pureed veggies into the hot pan.
- Allow the puree to cook and thicken, which will take five minutes on medium flame.
- Adjust spices and salt.
- Now add the kofta meatballs and allow them to cook in the simmering curry sauce for five minutes. At this point, add water if necessary to thin out the gravy as needed. As the suace thickens, add the pureed cashew and mix well.
- Turn the heat off and garnish with sweet or Thai basil leaves.
- Serve with cauliflower rice/ white rice or roti/flax roti.
Instant Pot Method:
- Set the instant pot to a saute mode and add oil.
- Add the pureed veggies with red curry paste and cook for 3-4 minutes. Do not let it thicken now.
- Add all spices and salt, give it a good mix.
- Add kofta meatballs and change the instant pot mode into pressure cook.
- Close the lid and seal the vent, and the set the timer for 2-minutes.
- After the beep, wait for natural pressure release and then open the lid.
- Set the instant pot to a saute mode and cook for another 3-4 minutes until the sauce thickens. Add the pureed cashew, and mix well.
- Adjust salt if necessary.
- Serve the curry warm.
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Notes
- You can keep the meatballs in the fridge for up to three days and for a month in the freezer.
- Increase the spices and salt if you don't want to cook the meatballs in the sauce and eat them as it is.
- These meatballs taste great on salads too.
- Here is the Indian Curry Paste recipe.
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Nutrition
Serving: 210g | Calories: 180kcal
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Try this low-carb Zucchini roti too.
Homemade curry powder that I used in this recipe.
Lathiya
The vegan chicken kofta sounds great...the curry looks lip smacking
Ipsa Faujdar
This vegan meat balls look delicious. Thanks for sharing.
Meghna
The vegan chicken kofta meatballs look so delicious and doable. Gonna give this recipe a try asap! Thanks for sharing.
Sophie
Thanks a lot Meghna