Impossible Meatless Kefta with Tamarind Chutney


Plant-based meat replaces lamb in this flavorful meatless take on traditional Moroccan Kefta.

This recipe comes to us from Chef Patricia Washuta, Director of Culinary Services, Executive Chef, and Certified Dietary Manager, at Gentry Park Orlando. Chef Washuta cooked it for the Meatless Monday Rapid Fire Challenge at the 2019 International Restaurant & Foodservice Show of New York.

Chef’s note: This is a vegan and gluten free dish. I use a little Quinoa flour to help keep the Kefta to bind when making a large batch.

 

Serves 4

  • Ingredients
  • 16 oz. Impossible Burger® (or Beyond Burger®)
  • 1 tablespoon coriander mint chutney (recipe below)
  • ¼ cup tamarind date chutney (recipe below)

 

  • Coriander Mint Chutney
  • 1/8 cup fresh mint*
  • 2 cups cilantro
  • ¼ cup onion
  • ½ teaspoon toasted coriander seeds
  • 1 tablespoon fresh crushed garlic
  • 1 tablespoon fresh minced ginger
  • 2 tablespoons fresh lemon juice
  • 2-3 tablespoon water or as needed to make the chutney of a pesto consistency
  • 1 teaspoon cumin seeds toasted
  • 1 Tablespoons diced jalapeño
  • Salt and pepper to taste
  • *Use up to ½ cup, depending on your preference for mint in savory dishes.

 

  • Tamarind Date Chutney
  • 1/2 cup tamarind paste
  • 1 cup dates pitted
  • 1 cup apple juice
  • 2 c water or vegetable stock
  • ½ teaspoon cumin
  • 1 Tablespoon Garam Masala
  • ½ teaspoon chili powder
  • ½ teaspoon coriander
  • ½ teaspoon fresh ground ginger
  • 1 teaspoon fresh crushed garlic
  • 1 teaspoon salt
  • 1/4 cup coconut milk solids
  • 1 teaspoon Coconut oil

 

  • Carrot Achar
  • 1 pound carrots
  • 1 Tablespoon whole cardamom pods
  • 1 teaspoon whole black peppercorn
  • 1 each cinnamon stick
  • 3 each bay leaves
  • ½ teaspoon mustard seeds
  • ½ teaspoon coriander seeds
  • ½ cup Late Harvest Riesling Vinegar (or sweet vinegar)
  • 1 cup water
  • ¼ cup honey
  • ¼ cup white vinegar
  • 1 whole cucumber

 

Instructions

1. Preheat the oven to 375° F.

2. Mix defrosted Impossible Burger® or Beyond Burger® with one tablespoon of the mint chutney (see below). Roll the mixture into round keftas (oblong meatballs).

3. Place keftas on greased on a baking sheet, and bake at 375° F for 8-10 minutes.

4. Serve with tamarind chutney (see below.

5. Plate with carrot achar (see below).

 

Coriander Mint Chutney

1. Toast coriander seeds.

2. Cut the stems away from the cilantro and discard stems.

3. Pull the mint from the stems.

4. Place all ingredients in food processor and blend until consistency of pesto.

5. Add a small amount of water to gain the consistency desired.

 

Tamarind Date Chutney

1. In a saucepan, heat the coconut oil and add spices, garlic, ginger, apple juice, water/vegetable stock, dates, and tamarind paste.

2. Cook on a low heat, stirring constantly.

3. Remove from heat and strain the paste through a fine screen to remove any unwanted tamarind seed debris.

4. Add the coconut solids or a small amount of coconut milk.

5. Season with salt to taste.

 

Carrot Achar

1. Peel carrots and use a mandolin to cut into long thin strips.

2. Lightly toast the spices in a dry pan over medium heat.

3. Wrap the spices in a cheese cloth to create a spice sachet.

4. Mix water, sugar, salt, and vinegar.

5. Add the spice sachet and bring the mixture up to a simmer.

6. Before the mixture starts to boil, remove from heat and add the fresh carrots.

7. Let stand for 1 hour.

8. Place in a container and chill.

9. Leave the spice sachet in the liquid for best flavor.

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Nutrition Information

Impossible Meatless Kefta with Tamarind Chutney

Servings per Recipe: 4

Amount per Serving

Calories:  480

Calories from Fat:  105

Total Fat:  12g

Saturated Fat:  5g

Cholesterol:  6mg

Sodium:  1572mg

Potassium:  1021mg

Carbohydrates:  79g

Dietary Fiber:  11g

Protein:  20g

Sugars:  50g

Vitamin A:  93%

Vitamin C:  17%

Calcium:  22%

Iron:  26%

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