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Asian-Style Meatless Meatballs

Asian-Style Meatless Meatballs - The Vegan Rhino

 

The best meatless meatballs using SunFlower Family sunflower haché. The haché was infused with Asian seasonings and paired with a homemade sweet-and-spicy pepper glaze. For the sauce, I used my homegrown scotch bonnet and ghost peppers, which really kicked it up a notch. For some added flavor, make sure to use some leftover Vietnamese Pho Broth, I promise its much better than vegetable broth.

Yield 3

Ingredients

1 box sunflower family haché

1 tsp. grated ginger

1/2 tsp. ground black pepper

1/2 tsp. Himalayan Fine Pink Salt

1 tsp. organic tamari sauce

1 tsp. rice wine vinegar

1 yellow onion, minced

3 garlic cloves, minced

1/2 small ghost pepper, seeds removed and minced

1/4 cup panko breadcrumbs

2 Tbsp. Bob’s Red Mill Egg Replacer + 4 Tbsp. filtered water

1 tsp. Organic Raw Blue Agave

1 tsp. red miso paste

2 tsp. coconut milk

Sauce:

1 scotch bonnet pepper, minced

3 garlic cloves, minced

2 tsp. minced yellow onion

2 tsp. rice wine vinegar

2 tsp. organic tamari sauce

1 Tbsp. light brown sugar

1-1/2 tsp. tomato paste

1 tsp. minced ginger

Pinch of salt and pepper

1 tsp. cornstarch + 1 tsp. filtered water

1/4 cup vegetable broth

Directions

  1. In a small bowl, soak the haché with roughly 1/4 cup of water (just until moistened); Do not over soak.
  2. In a larger mixing bowl, combine all of the ingredients for the “meatballs” well mixed.
  3. In an air-fryer (or oven) set the meatless meatballs in an even layer and cook at 400 degrees F for 15-20 minutes or until golden brown. In the meantime, prepare the sauce.
  4. In a sauce pan on medium-high heat, add the minced scotch bonnet pepper, garlic, onion, rice vinegar, tamari, brown sugar, tomato paste, ginger, pinch of salt and pepper, cornstarch mixture, and veggie broth. Stir until smooth and sauce has thickened.
  5. Once “meatballs” are finished, place onto a serving dish and drizzle the sauce over each.
  6. Serve immediately.

 

Chef’s tip: You can sauté the onions prior to making the “meatball” mixture for added flavor.

Cashew Broccoli

Cashew Broccoli

Cashew Broccoli

You don’t need to call for take-out to enjoy this vegetable wok of goodness tonight. I promise this recipe will be a huge hit at your next family dinner! Cashews and broccoli are some of my favorite things to eat (and they’re really healthy too!), so when you put those together for this classic dish, your taste buds won’t know what hit them. Paired with some steamed rice or quinoa, you will have yourself a hearty and nutritious packed meal for any occasion!

Cashew Broccoli

Yields 2 servings

Ingredients

1/2 cup unsalted raw cashews

1 broccoli head, florets head only

1 small onion, chopped

2 carrots, chopped

1 celery stalk, diced

1-2 Tbsp. vegetable broth

Cashew sauce:

1/2 cup low sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. agave 

1/4 cup saki, (optional)

1/2 tsp. ginger

1 garlic clove

1/4 cup filtered water

3 tsp. cornstarch

1/8 cup green onions

Cashew Broccoli

Directions

  1. In a skillet, add a little bit of vegetable broth and turn to medium-high heat. Add the onions and sauté for 3-5 minutes. Then add the broccoli, celery, and carrots, adding more vegetable broth as needed so it does not stick. Sauté for roughly 5 minutes longer and then add the garlic and ginger. 
  2. Turn to high heat and deglaze with saki. Once alcohol has cooked off, add the soy sauce, rice vinegar, agave.
  3. Mix together cornstarch and water and pour into the pan. Allow sauce to thicken and remove from heat.
  4. Toss in cashews and green onions.
  5. Serve with white rice or noodles. 

 

Chef’s tip: If you would like to use oil instead of vegetable broth, use 1 Tbsp. avocado oil or sesame oil.