Moroccan Style Meatless Meatballs



  • 1 can Vegie Delights Nutolene
  • 2 cloves garlic, crushed
  • 4 tablespoons olive oil plus extra for frying
  • 1/2 cup (50g) rolled oats
  • 1/2 cup (70g) sunflower seeds
  • 3 teaspoons cinnamon
  • 1 1/2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1/2 teaspoon ground turmeric
  • Pinch chilli flakes
  • 1/4 cup sesame seeds to roll meatless balls


  • 800g Japanese pumpkin, cut into 3cm wedges
  • 3 tablespoons olive oil
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground sumac
  • 1/4 cup mint leaves, shredded
  • 1/4 cup parsley leaves, picked
  • Black pepper


  1. Heat oven to 200°c, line a large tray with greaseproof paper, toss pumpkin pieces with olive oil, cinnamon, sumac, and black pepper.
  2. Bake pumpkin in oven for 30 minutes.
  3. Make the meatless meatballs whilst pumpkin is cooking, by mixing Vegie Delights Nutolene, garlic, 2 tablespoons olive oil, rolled oats, sunflower seeds, cinnamon, coriander, cumin, turmeric and chilli, a pinch of  black pepper in a food processor and blitz until the mixture has a uniform consistency.
  4. Roll into tablespoon sized balls with clean hands, coat with sesame seeds and set onto a plate.
  5. Cook meatless meatballs in a frypan on medium heat with 2 tablespoons olive oil. Toss frequently to ensure even cooking for 10-15 minutes.
  6. Serve meatless meatballs and pumpkin on
  7. A large platter or bowl, garnished with fresh mint and parsley.