Moroccan Meatless Meatballs (VG) from The Slow Cooker Bible

Meatless meatballs
By Erin Brown
Related Categories: Cookbook Confidential

“Although the ingredients list may look on the long side, it results in wonderfully aromatic vegan meatballs, and you should find many of these items lurking in your store cupboard.“

1 red onion, finely chopped

2 garlic cloves, finely chopped

400g can chopped tomatoes

1 tablespoon tomato puree

150ml hot vegan bouillon stock

1 tablespoon pomegranate molasses

1 tablespoon ras-el-hanout

1 tablespoon ground cumin

Salt and pepper

1 shallot, quartered

1 garlic clove, peeled

15g fresh finger, peeled

1 red chilli

Large handful of coriander, plus extra, chopped, to garnish

1 preserved lemon

400g meat-free mince

1 slice of stale white bread, torn into pieces

½ tablespoon ground cumin

½ tablespoon ground coriander

Put all the sauce ingredients into the slow cooker, cover with the lid and cook on high for 1 hour.

Meanwhile, put the shallot, garlic, ginger, chilli and coriander, stalks and all, in a  food processor. Havle the preserved lemon, scrape out the flesh with a teaspoon and discard it, finely chop the rind and add to the food processor. Blitz until you have a slightly chunky paste. Add the remaining ingredients, except the oil, season well with salt and pepper and pulse to combine – to make sure the mixture is fully combined, squeeze it together with your hands.

Preheat the oven to 200°C (Gas Mark 6). Divide the meatball mixture into even pieces, roll each into a small golf ball-sized ball and place on a baking tray lined with non-stick baking paper. Toss the meatballs in the oil to coat and roast in the oven for 15-20 minutes until browned and caramelized. Alternatively, you can skip this step and simply poach the meatballs in the sauce.

Stir the roasted or unroasted meatballs gently into the sauce, replace the lid and cook, still on high, for a further 1-1 ½ hours until the sauce has reduced and thickened and the meatballs are cooked through.

Serve immediately, sprinkled with the chopped coriander, being careful when handling the meatballs as they will be quite delicate, along with the Orange and Raisin Couscous below.

For the Orange and Raisin Couscous, bring 400ml fresh orange juice and 2 tablespoons of raisins to the boil in a saucepan. Put 300g couscous in a heatproof bowl and pour over the orange juice mix. Cover with clingfilm and leave the couscous to steam for 5 minutes before fluffing with a fork. Stir in 1 tablespoon olive oi, a large handful of chopped coriander leaves and 2 tablespoons pine nuts.