Vegan meatballs with turmeric sauce

From among the many products in Germinal Bio's "i freschi" line - a series of ready-to-cook healthy and tasty, completely vegan and gluten-free products - are the tasty pea, carrot and amaranth meatballs. These are vegan meatballs characterized by a slightly spicy tone, thanks to the addition of turmeric, which can be served either as finger food for an appetizer or as a main course, perhaps dressed with a drizzle of Germinal Bio sesame seed oil and accompanied by cooked or raw vegetables.

In this case we offer them to you as finger food, paired with a turmeric sauce that enhances their spicy flavor. The sauce is prepared from a kind of vegan yogurt, which you can also mix with other spices and ingredients, depending on your taste.

Ingredients for vegan meatballs

Germinal Bio peas carrots and amaranth meatballs

Ingredients for turmeric sauce

200 ml coconut milk (or other vegetable milk)
1 teaspoon of locust bean gum
the juice of 1/2 lime
1/2 teaspoon of sugar
1 pinch of salt
2 teaspoons turmeric

Procedure

With an electric whisk or immersion blender, mix the coconut milk with the locust bean seed flour until it is completely dissolved. Pour the milk into a nonstick saucepan and cook over low heat, stirring constantly, until the mixture thickens. Then add the strained lime juice and sugar and cook for 1 minute more. Let the vegan yogurt cool then place it in the refrigerator. Once cool, add the turmeric and a pinch of salt, then stir carefully to blend everything together. If you like, you can also add a sprinkle of pepper and other spices and, if you like a sour taste, a little more lime juice. Bake the meatballs in the oven and serve them piping hot accompanied by the turmeric sauce.

Good appetite everyone and see you next recipe!