For some reason these crisp sienna coloured 'meatballs' have been calling my name and I am so pleased in the knowledge that I can make my own, but there are also some good brands out their, that all you have to do is defrost them and pan fry in a little oil. The veggie meatballs that I have used here purely out of convenience come from a packet mix and these are enhanced with parsley and the tang of sumac, cooked and then tossed in a Broccoli Turmeric Sauce.
On first appearance, D said he thought it was Thai flavoured and assumed it was made with coconut milk, but its actually made with creme fraiche. I guess if you want it to be vegan you could use coconut cream.
Other sumac recipes on the blog
Sumac Spring Rolls