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 cayenne pepper or 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
  • Sea salt and black pepper


  1. Heat oven to 200°c, line a large tray with greaseproof paper, toss pumpkin pieces with olive oil, cinnamon, sumac, a pinch of sea salt 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 sea salt and 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.