PAPRIKA POWDER | RECIPES

Servings: 4-6  |  Prep time: 15 mins.  |  Cooking time: 20 mins.

"MEAT"BALLS

Ingredients:

2 tbsp - olive oil, plus more for brushing

3 cups - frozen mixed vegetables (corn, carrots, peas and green beans)

1 - 15-ounce can of chickpeas

1 tsp - garlic powder

2 tsp - Mystikka Masala Paprika Powder

1 tsp - oregano

1 tsp - kosher salt

1/2 tsp - ground black pepper

1/2 cup - rice flour)

Directions: 

1. Preheat the oven to 400F.

2. Drain and rinse the chickpeas. 

3. In a large skillet, heat the olive oil. Saute the vegetables, chickpeas, garlic powder, Mystikka Masala Paprika Powder, oregano, kosher salt, and pepper for 3 to 5 minutes until warmed through and the vegetables are evenly coated in spices.

4. Add the vegetables and the rice flour to a food processor. Pulse about 20 times until chunky paste forms, scraping down the bowl of the food processor as necessary.

5. Line 2 baking sheets with parchment paper. 

6. Gently form the dough into about 40 to 46 balls (using a 2 teaspoon cookie scoop* or two spoons) and place each on the baking sheet. (Resist the urge to roll the balls in your hands or they will come out too dense.)

7. Use a pastry brush to brush the outsides of the meatballs with olive oil.

8. Bake the meatballs for 30 minutes until lightly browned, rotating the pans at 15 minutes to allow for an even bake. Allow to cool on the pan for 10 minutes before adding to the gravy.

9. Cover in Vegan Gravy (recipe below).

10. Sprinkle with parsley and serve.

VEGAN SMOKEY PAPRIKA GRAVY

Ingredients:

1 small onion (1/3 cup minced)

6 tbsp - vegan butter

1 1/2 tsp - whole fennel seeds

1 tsp - dried thyme

1 tbsp - Mystikka Masala Paprika Powder 

1 pinch - cayenne pepper

1/4 cup rice flour

1 1/2 cups - vegetable broth

1 1/2 cups - coconut milk

1 tsp - kosher salt

Directions: 

1. Finely mince the onion.

2. In a large saucepan over medium heat, melt the vegan butter, then saute onion for 3 minutes until tender. 

3. Add the Mystikka Masala Paprika Powder, fennel, thyme, and cayenne and saute for 1 minute over medium heat until fragrant.

4. Add the rice flour and cook for 4 to 6 minutes, stirring frequently, until the color turns to golden and then to a medium brown (this is called a vegan roux).

5. Reduce the heat to medium low. Add the vegetable broth and stir until smooth and thickened. 

6. Drizzle in the coconut milk, stirring constantly, making sure each bit is incorporated before adding more.

7. Then stir in the salt. 

8. Stir until thickened, about 5 minutes.

9. Remove from the heat; the gravy will continue to thicken as it cools. 

10. Taste and add an additional pinch or two of salt as necessary.

NOTE: For a more smokey taste, add more Mystikka Masala Paprika Powder.

E N J O Y !