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


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


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


  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.

Traditional Miso Soup

Miso Soup

Miso Soup

With this warming Miso Soup, you will never need to go to a Japanese restaurant again. Miso soup is traditionalyl made with dashi granules, which is not suitable for vegans. Making your own Dashi broth by using edible kelp, gives you that flavor profile this recipe needs. Many different ingredients can be added to this soup, however I decided to go the more traditional route. If you’re interested in making a delicious soup with only a few ingredients, then this is your new go-to. 

Miso Soup

Yields 32 oz. soup

Serves 4-5 people


2 cups vegetable broth

2 cups water

1/2 oz. kombu (edible dried kelp)

4 Tbsp. white miso paste

2-3 green onions, sliced

4 oz. silken or soft tofu, diced


  1. Pour the water and vegetable broth into a large pot on medium heat. Warm and add kombu; letting it steep for 30-45 minutes. Remove kombu and set aside.
  2. Bring soup to a boil and reduce heat to medium-low. 
  3. In your ladle, stir in the miso paste with some soup before combining to the pot (too high of a temperature will kill the miso enzymes). Slowly add the diced tofu (so you don’t splatter) and green onions.
  4. Serve immedietly.



Chef’s tip: Feel free to add dried wakame, also known as an edible seaweed. Just make sure to rehydrate it prior to adding to the soup.