Thursday, May 21, 2015

Recipe Of The Week: Quinoa Meatball Tagine & Slow Cooker Pulled Jackfruit Jambalaya

The flavors that make up a tagine are some of my absolute favorites: apricots, nuts, cinnamon, garlic, chili, coriander, and paprika to name a few, all intensified and soaked up into a rich tomato sauce. So, when I was thinking about re-creating one of our classic pre-vegan meals, I wanted to combine these ingredients with just a few small tweaks; to achieve the rich, familiar taste of the dish while still creating a whole food, healthy recipe with all of the beautiful flavors of North Africa. I’m thrilled to report that I’ve come up with something that ticks all of these boxes!

SERVES

2

COOK TIME

20

INGREDIENTS

  • 3.5 ounces quinoa, rinsed and drained.
  • 1 can chickpeas, rinsed
  • 4 tbsp pumpkin seeds
  • 12 dried apricots
  • 1 tsp maple syrup
  • 1 flax egg (1 tbsp ground flax seeds, 3 tbsp water)
  • 1 heaped tsp each cinnamon, coriander, cumin, chilli flakes, smoked paprika, turmeric
  • 2 tsp olive oil
  • 1 red onion, chopped
  • 6 cloves garlic, chopped
  • 1 can chopped tomatoes
  • 1 tsp good soy sauce
  • 1 tbsp apple cider or red wine vinegar
  • Handful fresh coriander leaves
  • Juice of ½ lemon
  • Optional garnish: fresh oregano leaves

PREPARATION

  1. Heat the oven to 350°F.
  2. After rinsing, place the quinoa in a saucepan with 3/4 cup water. Cover, bring to the boil and simmer until the water has evaporated (about 12-15 minutes). Leave covered for another 5 minutes.
  3. While the quinoa is cooking, prepare the flax egg by combining the ground flax seeds and water in a small bowl and placing in the fridge.
  4. Next, put all of the ground spices into a pan and heat, moderately, on the hob for a few minutes until you can smell the aromas. Give the spices a stir to ensure even toasting and remove from the heat.
  5. The quinoa should now be ready. Fluff with a fork and place in a large bowl.
  6. Place the chickpeas, half of the pumpkin seeds, half of the apricots, the maple syrup, flax egg and half of the toasted spices in a food processor. Pulse until well combined, into a paste. I like to have a few of the chickpeas left whole, but if you want a completely smooth texture, keep pulsing until this happens.
  7. Turn out this mixture into the bowl with the quinoa and stir it all together.
  8. Line a flat baking tray with foil and oil the surface with 1 tsp of the olive oil.
  9. Make the meatballs by rolling a teaspoon amount of the mixture in your hands, placing each one on the tray. Make sure to wash your hands immediately after, to prevent orange staining!
  10. Cook on a middle shelf for 20 minutes, turning half way through.
  11. While the meatballs are cooking, make the sauce. Add the second tsp of olive oil to the pan that still has half of the toasted spices in it. Heat moderately, then add the chopped onion and garlic. Once softened, add the tinned tomatoes, stirring well. Add the soy sauce and vinegar and simmer for 5 minutes. Pour into the food processor (no need to rinse from making the meatballs) and blitz until smooth. Pour back into the pan to reduce further.
  12. Add the remaining pumpkin seeds and apricots (chopped), the coriander and lemon juice. Keep on a low heat until you’re ready to serve.
  13. If you’re serving the tagine with zoodles, make these now.
  14. Assemble all the elements and sprinkle with more fresh herbs.

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LemonQuinoa

AUTHOR & RECIPE DETAILS


photo
Laura Hemmington writes for a small publishing house in London and is the blogger and creator of thewholeingredient.com, where you can find delicious yet simple whole food recipes. Laura’s passion is to help others to discover new and exciting ways to eat a healthy plant-based diet through recipes that anyone can make in under an hour. When not in the kitchen or immersed in a notebook, she can be found seeking out nature and history across the capital, and in the vegan-friendly establishments that she finds along the way. You can find Laura on Twitter: https://twitter.com/WholeIngredient , Facebook:https://www.facebook.com/TheWholeIngredient and Instagram: http://instagram.com/the_whole_ingredient/
I’ve never actually tried any pulled meats. They have been pretty fashionable in recent years and the idea of a new texture, however, does excite me. So, last year when I heard about the idea of jackfruit as a kind of vegetarian/vegan version of “pulled” dishes, I was curious enough to hunt some down and try it out. This dish turned out so delicious that you'll never have to worry about forgetting it's in your slow cooker. The wait is hard, but so worth it!

SLOW COOKER PULLED JACKFRUIT JAMBALAYA [VEGAN, GLUTEN-FREE]

SERVES

6

INGREDIENTS

  • 7 ounces brown rice, rinsed
  • 4 1/4 cups vegetable stock
  • 1 can jackfruit, drained
  • ½ cauliflower, cut into florets
  • 3 celery sticks, chopped
  • 2 tbsp tomato purée
  • 4 garlic cloves
  • 2 tsp parsley
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp cayenne pepper
  • 1 tsp chili flakes

PREPARATION

  1. Bring a large pan of water to the boil. Add the rice and simmer for 20 minutes.
  2. Drain the rice and transfer to the slow cooker. Add all of the other ingredients and stir a couple of times.
  3. Cook in the slow cooker on low for eight hours or high for four hours.
  4. Use two forks to shred the jackfruit and add salt or pepper to taste.

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Cauliflower

AUTHOR & RECIPE DETAILS


photo
Natalie Tamara blogs over at The Tofu Diaries, where she shares plant-based recipes, travel tales, and tips for cruelty-free living. On a mission to prove every myth about veggie travel wrong, her itchy feet have taken her to almost sixty countries and counting. Home or abroad, Natalie can almost always be found with a camera in her hand and food on her mind. Follow her onFacebookTwitter or Instagram.