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Sweet Potato & Tofu Veggie Balls with Creamy Cherry Tomato Sauce

Thats quite a title huh?!.. BUT it is so easy and the Veggie Balls are fab for lunch boxes, go with rice just as nicely and can even be frozen..


1 cup (220g) Brown Rice
2 cups (500ml) Water
2 Mushroom Stock Cubes

2 cups (300g) Sweet Potato

2 tablespoons Avocado Oil
1 Chopped Onion
2 Garlic Cloves
2 cups (200g) Cooked Brown Lentils
9oz (250g) Cubed Tofu
2.5oz (75g) Peas
3 tbsp Liquid Aminos or Soy Sauce
2 tbsp Nutritional Yeast
1tbsp Tahini
1 tsp Ground Ginger
2 tsp Curry Powder

Sesame Seeds for Topping

2 cups (300 g) Cherry Tomatoes
1 tin of Diced Tomatoes
3 or 4 tbsp Vegan Cream Cheese
Salt & Pepper to taste


Preheat oven to 325 degrees F (170 C) and lightly spray a baking tray

Cook the Brown Rice using the stock water until well cooked and boil the Potatoes until just cooked.

Saute your onion and garlic then add them to a food processor. Add in half the sweet potato, half the rice, half the tofu and half the lentils and blitz until well combined.

In a bowl place all your other ingredients.. the remaining sweet potato, rice, tofu and lentils alongside the nutritional yeast, liquid aminos, peas, tahini, ginger and curry powder.

Combine the blitzed stuff with the ingredients in the bowl and combine but don't make it all mushy.

Hand roll the mixture into 3cm round balls and place on the baking tray, sprinkle them with Sesame Seeds then cook for 35mins or until golden brown and firm on the outside.

For the tomato sauce just blitz the tinned tomatoes, cherry tomatoes and vegan cream cheese in a food processor then warm it to serve over the veggie balls and pasta or rice your choice. I love Edamame as it is light, gluten free and just darn tasty!

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