Non-Meatballs With Squash Sauce (Indian Style)

INGREDIENTS (for 2-4)

4 defrosted veggie burgers (the vegetable kind, not the "mock meat" kind)

3 tbsp unbleached all purpose flour

1 large onion

1 small butternut squash

1/2 cup soy milk

1 green onion or fresh cilantro (for decoration)

1 tbsp shredded fresh ginger

Salt to taste 

Vegetable oil

Spice mix:

- 1 tbsp ground turmeric

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp ground cinnamon

- 1/2 tsp asafoetida

- 1/2 tsp chili powder

- 1/2 tsp ground cardamom

PREPARATION

Place the defrosted veggie burgers in a large bowl and mash them together. You don't need a smooth paste, just destroy them a little!

Then make meat-less meatballs with it. Depending on the size, you could make either 12 or 6 (3 or 2 meat-less meatballs from each burger).

Place the flour in a bowl and batter the non-meatballs with it. Reserve.

Place a skillet with 6 tbsp vegetable oil over medium heat. 

Fry the non-meatballs until golden brown, carefully turning them while cooking so they fry evenly.

Then place them in a plate and reserve.

Mix all the spices in a bowl and reserve.

Peel and chop the onion into small pieces.

Peel and cut the butternut squash into small cubes.

Place a skillet with 3 tbsp vegetable oil over medium heat and add spices. Stir for a few seconds and add the onion, squash and ginger. Stir well and fry for about 10 minutes.

Add 1/3 cup water, stir and cook for another 10 minutes or until water is absorbed.

When the onion is golden brown and the squash is soft, turn off heat and pour the cooked vegetables into a blender or food processor. Blend until smooth and pour back into the skillet.

Lower heat and add the soy milk slowly while stirring. Cook for a couple of minutes and add the non-meatballs (be gentle, you don't want to destroy them now).

Cook for 5-10 minutes, keeping heat at low. 

Turn off heat. Chop the green onion or cilantro (or both) and sprinkle on top of the non-meat balls.

Serve immediately!

You can serve this plate with basmati rice, any Indian bread you like or green salad. I usually do the "Indian Fest Night" and cook many different dishes to share with friends (Dhal, Cumin Rice, Palak Tofu, Samosas, Cucumber and Lime Salad...), so we can have a lot of flavors in our table as well as a balanced meal. I looooove Indian food.