Instructions

1. In separate bowls soak soya chunks and cashews in hot water for an hour. Drain and rinse soya chunks and then squeeze all the water out.
2. Preheat oven to 355°F (180°C).
3. Mince your “meat” with a knife. It’s ok if you have smaller and bigger bits, this makes a great texture later.
4. Add minced soya meat into a large mixing bowl along with onion, spices, lemon juice and zest, cornstarch, psyllium husk, chickpea flour, salt and soy sauce. Mix well to incorporate.
5. Form vegan meatballs by pressing the mixture with your hands and rolling it into balls.
6. Heat oil in a skillet over medium to high heat. Roll “meatballs” in cornmeal and place into the skillet. Fry for a minute until golden brown, then turn and fry for another minute.
7. Transfer vegan meatballs onto a lined baking tray and put in the oven for 20 minutes. Flip the “meatballs” after 10 minutes of baking.
8. Meanwhile make quick pumpkin curry sauce. Heat oil in a large shallow pan. Sauté onion until soft and translucent. Throw in garlic and ginger and cook for 1-2 minutes. Then add curry powder and stir until fragrant.
9. Finally add tomatoes, mashed pumpkin and water. Let everything simmer for 7-10 minutes. Stir in salt and lemon juice and remove from the heat.
10. Drain and rinse cashews and add them into a blender followed by sautéed veggies. Blend on a high speed until super smooth.
11. Pour the sauce back into the pan and gently heat it up. Add vegan meatballs and cook them in the sauce for few minutes to absorb the flavor.
12. Serve over rice, quinoa or even pasta.