Easy, fast, vegan dishes have become a regular at our home. Though I still love spending hours behind the stove or blender, limited time has forced me to simplify. But that doesn't mean we have to give in on the taste, right?

We are still food lovers and all we put in our mouth doesn’t only make our belly happy but we enjoy sharing and eating tasty food too.

Tonight’s fast and easy special….. cauliflower quinoa vegan meatballs… up for it? I bet you are as they came out super yum!

PASTA WITH QUINOA CAULIFLOWER “MEATBALLS”

INGREDIENTS (serves 2)

2-2.5 cups spiral pasta, uncooked
Freshly chopped chives (garnish)
Toasted sunflower seeds (garnish)

For quinoa balls

1 cup cooked quinoa
1 cup cauliflower, blended until the size of a rice grain r
1 chia egg (see below)
2-3 tbsp chickpea flour
¼ - ⅓ cup freshly chopped parsley
Sea salt, ground cumin, and black pepper to taste.

FYI: to make a chia egg: mix 1 tbsp chia seeds + 3 tbsp water. Let sit for a few minutes.

For the sauce

½ cup onion, chopped
3-4 cloves of garlic, minced
1 cup unsweetened coconut milk
1 tsp turmeric powder
1 tsp chili powder
1.5 tbsp fresh lime juice
Sea salt and black pepper to taste
½ cup vegetable stock.

DIRECTIONS

Heat cooking oil over medium heat. Cook onion 6 to 7 min. Stir regularly to make sure the onion doesn't burn. Then add garlic and ginger and cook for 1 to 2 min more.
Stir in coconut milk, turmeric powder, sea salt, black pepper, chili powder, vegetable stock, and lime juice. Stir well and cook uncovered for 15 min. Taste and adjust seasonings if needed.
Meanwhile, cook spiral pasta until al dente.
Pulse cauliflower in a blender until you got small pieces the size of a rice grain. Combine all meatball ingredients in a bowl and mix until well combined. Roll the mixture into little balls and fry them in coconut oil on the stove. Or if you have time you can cook them in the oven too. Up to you.
Drain pasta, combine with the sauce and top with the quinoa balls and freshly chopped chives.