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Quinoa and Cauliflower 'Meatballs' in Coconut Tumeric Sauce

Gluten Free Veggie Pies

These meatless 'meatballs' are incredible. Made with all the things I love in a dish; vegetables, spices and tons of flavour. They're vibrant and fresh, but with the rich creaminess from the coconut milk it's like you've eaten something meaty and hearty.

Gluten free, vegan, and yes, I do believe they're better than the Ikea ones. It's a must try dish and a must make it again it was so yummy.



  • 1 onion, diced

  • 2 garlic cloves, crushed

  • 1 cup fresh coriander or parsley, chopped

  • 250g cauliflower, blitzed in a food processor to make cauliflower rice (makes about 2 cups)

  • 1 cup cooked quinoa, cooled

  • ½ cup buckwheat flour

  • 2 tspns ground flaxseeds combined with 6 tblspns of water (or 2 eggs if you don't need it vegan)

  • 2 tspn extra virgin olive oil

  • ½ tspn salt

Coconut Tumeric Sauce:

  • 2 tbspns ghee or extra virgin olive oil

  • 1 onion, sliced thinly

  • 4 garlic cloves, chopped

  • 3cm fresh ginger, grated

  • 1cm fresh tumeric, grated or ½ tsp dried tumeric

  • ¼ tspn salt

  • ⅛ tspn cracked pepper

  • 250g coconut milk

  • 250ml vegetable stock

  • 2 bay leaves

  • ½ cup chopped coriander or parsley


Steam the cauliflower and set aside.

Brown the onion, garlic, and herbs, and add to the cooked cauliflower along with the rest of the 'meat'ball ingredients. Combine and refrigerate for 20-30 minutes

While 'meat'ball mixture is cooling, prepare the sauce. In a large pan, heat the ghee or olive oil to medium-high heat, and fry the onions about 5 minutes or until translucent.

Add the garlic, ginger, and tumeric, salt and pepper, and cook for another 5 minutes.

Add in the coconut milk, vegetable stock, and bay leaves and let it simmer for 10 minutes. Add the fresh herbs and remove from the heat.

Roll the 'meat'balls into heaped tablespoon sized balls. Heat 3 tbspns of vegetable oil in a seperate pan and fry the balls for 2-3 minutes each side over medium heat.

Transfer the meatballs into the coconut tumeric sauce and simmer for 10 minutes (if the sauce is thicker than you'd like, add a little water until your desired consistency).

Serve with mashed potato and steamed greens.


The Enchantress