Vegan Meatballs with Turmeric Sauce (So Delicious!)

"The vegan meatballs are juicy and delicious, the sauce is creamy and so flavourful. We loved this recipe so much! Thank you Carlo!" 


– carrot, onion & garlic – tomato paste – turmeric powder – vegetable broth – plant-based cream – tofu – parsley & breadcrumbs

1. Make the sauce

– Heat the oil. Add in onion, garlic and carrots and brown for 10 minutes. – Add in tomato paste, turmeric, broth. Let it simmer for 45 minutes adding a splash of water from time to time

2. Blend & add cream

– Once cooked, put the sauce in a high-speed blender and blend until creamy. – Pour the sauce back into the skillet, add in cream and simmer for another 5 minutes. Set aside.

3. Make the tofuballs

– Place tofu, carrots, onion, garlic, parsley and bread crumbs into a food processor. Adjust salt and and pulse until combined. – Moisten your hands before forming each tofuball and mash them with flour.

4. Cook the tofuballs

 – Heat oil over medium heat. Fry the tofuballs until they are browned, about 10-15 minutes. – You can place the salad in an air-tight container and store it in the fridge for 1 day.

4. How to store

Fridge: Store in an air-tight container for up to 3-4 days. – Freezer: Store the sauce and the tofu balls in an air-tight container for up to 1-2 months. Allow to thaw in the fridge overnight before reheating.


To get the recipe click the link below. The recipe card is at the end of the blog-post.

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