Vegan Moroccan Meatballs

Ingredients

The meatballs

• 1 tablespoon olive oil
• ½ small onion, diced
• 2 cloves garlic, chopped
• 1 lemon, zested
• ½ cup pitted and chopped briny olives, like kalamata
• 2 cups ground seitan
• ⅓ cup finely ground rolled oats or fine bread crumbs
• 1 tablespoon ground flaxseed meal
• 3 tablespoons water
• 2 tablespoons tomato paste
• 3 tablespoons finely chopped fresh cilantro leaves
• 1 tablespoon minced fresh ginger
• 1 teaspoon ground cumin
• 1 pinch ground cinnamon
• 1 pinch salt and freshly ground black pepper

The sauce

• 1 tablespoon olive oil
• ½ cup white wine
• ¼ cup veggie stock or broth
• 14 oz can crushed or diced tomatoes, preferably crushed
• 1 teaspoon light brown sugar or sweetener
• ½ teaspoon dried red pepper flakes
• 1 pinch ground cinnamon
• 1 pinch salt and freshly ground black pepper

The couscous

• 1 cup water
• 1 cup veggie stock or broth
• 1 tablespoon olive oil
• ¼ cup finely chopped dried dates
• 1 cup quick-cooking couscous, preferably whole wheat
• 1 pinch salt and freshly ground black pepper

For garnish

• 1 tablespoon chopped freshly parsley

Instructions

Nutrition Facts (estimated)