Tuesday, May 10, 2016

Vegan Meatballs in Warm Yogurt Sauce with a Spiced Butter Sauce

I did a review on I've Been Domesticated of Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner by Janet Fletcher.  No, it's not a vegan cookbook, but I want you all to realize how easy it is to veganize recipes.  I've made quite a few things in here, and have liked them all.

This recipe is a very loose adaptation of her "Lamb Meatballs in Warm Yogurt Sauce with Sizzling Red-Pepper Butter." I served it with Sri Lankan Red Rice.

I skipped her lamb meatballs, because I think baby lambs belong with their moms, not on my plate.  I used a bag of Gardein Meatless Meatballs instead. (They sell big packs of them at my local BJ's Wholesale.)

In a bowl, I whisked 2 cups of a So Delicious coconut yogurt with 2 cloves of grated garlic and a small handful of chopped mint (I left out the dill and egg.)  Then, after heating a cup of Better Than Bouillion; Vegetable Base, I whisked a 1/2 cup of it into the yogurt mixture, then poured it all back into the skillet.

Add the meatballs, along with salt and pepper and heat on medium-low heat until the sauce thickens and the meatballs are heated through (they need to be cooked for 15 minutes).

For the butter sauce, I melted a tablespoon of Earth Balance butter with a minced garlic clove, 1/2 teaspoon of cumin and 1/2 teaspoon of paprika (these are guesstimates, I kinda just threw stuff in to taste)

Plate the rice.  Plate the meatballs and sauce.  Pour the butter sauce over the meatballs.  And voila!  It looks fancy, but it was a quick weeknight meal.

What do vegans eat?  The same things everyone else eats, just without all the death and misery.

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