Drool-Worthy Vegan Potato Balls With Vegan Butter Chick’n Sauce!

Damn good!

For a first time recipe this works. You could likely chop other veggies in your food processor and add them to the potato mix. I had considered throwing some fresh spinach in the butter chick’n sauce.

Ingredients

For the sauce

  • 1 can of coconut milk
  • 6 oz can of tomato paste
  • ¼ ts salt
  • 2 ts garam masala
  • 1 ts cumin powder
  • 1 ts coriander powder
  • 1 ts turmeric
  • 1 ts ginger powder
  • 5 ts chili powder

For the balls

  • 4 large potatoes
  • 1 ts cumin powder
  • 1 ts coriander powder
  • 1/2 cup of bread crumbs
  • 1 ts turmeric
  • 1 ts ginger powder
  • 5 ts chili powder

Preparation

Healthiest Vegan Recipes

For the sauce mix a can of coconut milk with a 6 oz can of tomato paste on the stove. Whisk in 1/4 ts salt, 2 ts garam masala,  1 ts cumin powder, 1 ts coriander powder, 1 ts turmeric, 1 ts ginger powder & .5 ts chili powder.

Peel 4 large potatoes. Chop, boil, drain then mash the potatoes. I used about 34 oz of white potatoes.

Add 1 ts cumin powder, 1 ts coriander powder, 1 ts turmeric to the mashed potatoes and mix

Measure 1/2 cup of bread crumbs and mix almost all of it into the mashed potato mix. Pour the remainder of bread crumbs on a plate.

Make large balls from the potato mix and roll them in bread crumbs. Fry about 7 in a skillet on medium high heat with 2 TB of oil at a time. Service on rice with sauce on top. ENJOY

Full recipe has 3,895 mg of potassium!

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