Soy Chunk Balls in Marinara Sauce

 

• 1 1/2 cups Soya Chunks (soaked in water for around 20 minutes)
• 1/2 Onions, roughly chopped
• 2 Garlic cloves
• 1/2 cup Broccoli 
• 1/2 cup Carrot, chopped roughly 
• Salt, as required 
• 1 tsp Black Pepper, crushed
• 3-4 tbsp Jowar Flour preferably/ Rice flour
• 4-5  tbsp Olive oil

• 2 large Tomatoes
• 2 Garlic cloves
• 1 tsp Paprika powder/ red chilli powder
• Oregano, a pinch
• 1 tsp Honey
• 1 tsp Black Pepper, crushed
• Salt, as required
• 1 tsp Arrowroot powder/ Corn Flour
• Basil Leaves, for garnish

1. Soak the Soya beans for around 20 minutes, squeeze the swollen soya chunks and remove excess liquid, and chop the soya chunks using a food processor and set aside.
2. In the same food processor, add in the onion, garlic cloves, Broccoli and carrot, blitz and add to the finely chopped soya chunks.
3. Next add Jowar flour/ rice flour as a binding agent, salt and pepper. Mix ans knead well.
4. Squeeze a small ball size inside your hand palm to see if the ball holds the shape, if not add more jowar flour.
5. Make small balls of same size, and freeze the balls for around 15-20 minutes .
   
   
   
6. To make the Marinara sauce, in a blender, add in your tomatoes, garlic cloves and blend to a smooth paste and set aside.
7. In a pan, pour some olive oil and shallow fry the slightly frozen soya chunk balls. Shaking the pan from time to time, so that all sides cook and brown equally. 
   
   
   
8. Transfer the bowls to a deep dish.
9. In the same pan, pour some olive oil and pour in the tomato paste, and add seasonings like paprika powder, oregano, honey, crushed black pepper and salt as required, and allow the sauce to cook well.
10. Make an arrowroot slurry and add to the sauce, mixing vigorously using a ladle/ spatula so that the sauce thickens (not too thick nor watery). Check for seasoning .
11. Add the sauce to the meatballs and garnish with basil leaves, serve hot. Buon Appétito !