Asian Style Vegan Meatballs
Meatballs are perfect for sharing, won’t you agree?
These Asian-inspired delicious vegan meatballs are juicy, tender, flavorful, and simple. They are the ultimate comfort food that is packed with flavors! Serve them with quick tomato sauce, and you are THE MASTER chef in this kitchen!
Serving: 6 meatballs
· 2 Tbsp olive oil for frying the meatballs
For the vegan meatballs:
· 1 shallot, chopped very fine
· 8 oz (220g) Beyond Meat @beyondmeat
· 2 garlic cloves, minced
· ¼ tsp white pepper
· 2 Tbsp soy sauce
· 1 Tbsp maple syrup
· ¼ tsp sesame oil
For the sauce:
1 Tbsp oil for the sauce
2 garlic cloves, minced
2 tsp maple syrup
¼ tsp sesame oil
1 Tbsp miso paste
Pinch fine sea salt
2 cups crushed canned tomatoes (or use plain unsalted tomato sauce)
1 small bay leaf
For the topping:
· Handful fresh parsley, minced
· 2 Tbsp vegan parmesan cheese (optional)
In a large bowl, combine all ingredients for the meatballs using your hands.
Using an ice cream scoop, scoop the meat, then roll it into a ball in your hands. Repeat with all meat mixture, and you will have 6 meatballs.
Preheat a large skillet with oil. Carefully place all meatballs, and fry them on medium-high for 1.5 minutes on each side (3 minutes total). Don’t worry if they are still pink inside; we will finish them later with sauce. Remove the meatballs from the skillet, and set them aside.
Using the same skillet (don’t wash it), add 1 tablespoon of olive oil, minced garlic, maple syrup, sesame oil, miso paste, and salt. Preheat the skillet on medium-low, and cook the oil with spices for 30 seconds.
Next, add crushed canned tomatoes (or plain unsalted tomato sauce) and bay leaf. Gently place all meatballs into the sauce, a few inches apart.
Cook them for 5 minutes on low heat, covered.
Then remove the meatballs from the heat. Allow them to rest for 2 minutes, covered, before serving.
Serve the meatballs topped with this sauce, freshly chopped parsley, and vegan parmesan. Enjoy!
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