Plant Based Vegan Balls Recipe

Prepare flax binder

Whisk the flaxseed meal with the 6 tsp water in a small bowl and set aside for 5–10 minutes until thickened to a gel-like consistency.

Process base

In a food processor, combine the cooked brown lentils, rolled oats, grated carrot, chopped onion, minced garlic, cumin, coriander, smoked paprika, black pepper and 1 tsp salt. Pulse 8–12 times until the mixture is cohesive but still has some texture — it should be sticky enough to hold shape but not completely puréed.

Add binder and herbs

Add the flax mixture and chopped cilantro to the food processor and pulse 2–3 times to incorporate. Scrape down the bowl and check consistency: if too wet, add up to 2 tbs more oats; if too dry, add 1–2 tbs water.

Form balls

Scoop about 2 tablespoons of mixture and roll into 1–1.25 inch balls (makes roughly 16–18). Place formed balls on a parchment-lined tray.

Pan-fry (optional for texture)

Heat 2 tbs neutral oil in a large nonstick skillet over medium heat. Add balls in a single layer (work in batches) and brown on all sides, about 2–3 minutes per side, turning carefully. They should develop a light crust but not be fully cooked through — they will finish simmering in the curry. Transfer to a plate lined with paper towel.

Temper spices

Heat 2 tbs vegetable oil in a medium wide skillet or saucepan over medium heat. When hot, add mustard seeds and cumin seeds. Sizzle 20–30 seconds until fragrant and mustard seeds begin to pop, taking care not to burn.

Cook onions

Add the thinly sliced onions and a pinch (about 1/4 tsp) salt. Sauté, stirring occasionally, until onions are soft and beginning to caramelize, about 8–10 minutes. Lower the heat if they risk browning too quickly.

Add aromatics and spices

Stir in minced garlic and ginger and cook 30–45 seconds until fragrant. Add turmeric, house-blend garam masala, and optional chili; stir and cook 30 seconds to bloom the spices.

Tomato base

Pour in the tomato puree and 1/2 cup water or vegetable broth, scraping any browned bits off the pan. Simmer gently for 6–8 minutes until the tomato reduces slightly and the oil begins to separate from the tomato.

Finish sauce

Stir in coconut milk and 3/4 tsp salt. Taste and adjust seasoning. Simmer 2–3 minutes to combine, creating a rich, aromatic curry sauce. If too thick, add up to 2–4 tbs water to reach desired consistency.

Simmer balls in curry

Gently nestle the pan-fried (or raw, if you skipped frying) vegan balls into the simmering sauce in a single layer. Cover and simmer over low heat for 10–12 minutes, turning the balls gently once halfway through so they absorb sauce on all sides. If starting from raw (not pan-fried), simmer 12–15 minutes until balls are heated through and firm.

Finish and garnish

Remove from heat, drizzle lemon juice over the curry, and garnish with chopped cilantro leaves. Let rest 2–3 minutes before serving so flavors meld.