Vegan Dinner Recipes

Oat and chickpea dumplings with tomato sauce recipe

Vegan Dinner Recipes

Ingredients

6tbsp rapeseed oil

2 medium onions, finely chopped

2tsp ground cumin

2 x 400g cans chickpeas, drained

1 x 20g pack coriander

100g oats

600ml passata with onion and garlic

Heat 2 tbsp oil in a frying pan and fry the onions for 4-5 minutes until golden, add the cumin and cook for 1 minute. Place in a food processor with the chickpeas, coriander, 2 tbsp oil and seasoning and mix to a coarse purée. Stir in the oats, divide into 16 and mould into balls.

Heat the remaining oil in the frying pan and fry the dumplings for 3 minutes, remove and keep warm. Add the passata to the pan with 200ml water and bring to the boil and simmer for 2 minutes. Pour the sauce over the dumplings and serve.

Cook’s tip

These dumplings can be served cold with a soured cream and chive dip and salad as an alternative.