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    Veggie balls in a spicy tomato & date sauce

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    Veggie balls in a spicy tomato & date sauce

    By Elly Pear

    • Preparation time: 20 minutes
    • Cooking time: 25 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4

    Ingredients

    380g frozen vegan soya balls
    250g basmati rice
    4 pittas, toasted
    150g yogurt (plain, natural yogurt or vegan alternative)

    For the sauce
    2 tbsp olive oil
    2 medium onions, finely chopped
    400g can plum tomatoes
    1 tsp light brown soft sugar
    ½ tsp cayenne pepper, to taste
    1 tbsp dried mint
    ¼ tsp ground turmeric
    ½ tsp ground cinnamon
    5 medjool dates, pitted and finely chopped

    For the chopped salad
    3 tbsp chopped flat leaf parsley
    75g pomegranate seeds
    10cm piece cucumber, diced
    150g baby plum tomatoes, diced
    75g radishes, finely sliced
    1 tbsp lemon juice

    Method

    1. Cook the vegan soya balls and the rice according to
    pack instructions.

    2. Meanwhile, heat the oil for the sauce in a large saucepan over a medium heat. Fry the onions for 5 minutes, stirring regularly until just starting to brown. Add the tomatoes, sugar, herbs and spices, dates and 250ml just-boiled water. Stir well, crushing the tomatoes with the back of the spoon. Leave to simmer gently for 10 minutes, stirring occasionally.

    3. Meanwhile, make the chopped salad by combining all the ingredients with some seasoning in a large bowl.

    4. When the sauce has finished cooking, season if needed then place the cooked balls into the sauce, toss well and remove from the heat. Serve with the rice and salad, with toasted pitta with yogurt on the side.  

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