Vegan Kofta Plates with Roasted Vegetables
Vegan kofta meatballs with roasted vegetables, couscous, and a delicious lemon sauce. A delicious and unique vegetarian dinner, easily vegan!
Equipment
Ingredients
Roasted Vegetables:
- 2 medium zucchini, chopped
- 2 medium yellow squash, chopped
- 1 pint grape or cherry tomatoes, halved
- 1/2 large red onion, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
For the Kofta Meatballs:
- 1 tablespoon fresh mint, minced
- 2 tablespoons fresh parsley, finely chopped
- 3 garlic cloves, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 teaspoons ground coriander
- 3/4 teaspoon ground cumin
- 1/4 to 1/2 teaspoon ground cinnamon1
- 1/4 teaspoon ground allspice
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon ground ginger
- 1/4 cup grated onion2
- 1 12-16 ounce package plant-based ground meat, like Impossible
Lemon Dressing:
- 1 cup plain yogurt, dairy-free as desired
- 1 tablespoon extra-virgin olive oil
- 1 garlic clove, minced
- 1-2 tablespoons lemon juice
- 1/4 teaspoon cumin
- 1/2 teaspoon salt and pepper
- pinch cayenne
For Serving
- 2 cups cooked couscous
Instructions
Make the vegetables
- Add the zucchini, squash, tomatoes, and red onion to a large sheet pan and drizzle with olive oil, garlic powder, and oregano. Using your hands, rub the oil and spices all over the vegetables, then spread them in a single layer. Roast for 30-40 minutes, tossing halfway through until tender.
Make the meatballs
- Preheat the oven to 400 degrees F. In a large bowl, mix together all of the meatball ingredients except for the plant-based meat. Add the plant-based meat and stir together, then roll into 1 tablespoon balls (I use this scoop) and place on a baking sheet. Cook for 15-18 minutes or until cooked through.
Make the Lemon Sauce
- Mix together all of the ingredients, then taste, adjusting to preference-- adding more salt, lemon, and olive oil as desired.
Serve
- Divide the cooked couscous into 4 bowls, then top with the vegetables and meatballs. Drizzle with the sauce.
Notes
- I think this is a personal preference. If you want just a hint, do 1/4 teaspoon. If you want a little more pronounced cinnamon flavor, do 1/2 teaspoon.
- I like the flavor of white or yellow onion for these meatballs however since I am already using red onion in the pita, then I usually just use red onion for this. I grate my onion using a box grater.
Nutrition
Serving: 1servingCalories: 442kcalCarbohydrates: 48gProtein: 23gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 12mgSodium: 1415mgPotassium: 1279mgFiber: 9gSugar: 12gVitamin A: 1327IUVitamin C: 72mgCalcium: 269mgIron: 5mg