I love making vegan meatballs. ( Yes, I’m using the term meatballs as I like it). They can be made in advance and frozen, eaten in a sandwich, popped into a curry or stirred through a rice dish or spaghetti sauce.
I’d like to introduce you to two of my other loves: Mushroom sauce and chilli oil. I buy both at Asian supermarkets (I found a new one the other day in Moabit called Go Asia, I love it to bits). These condiments are great for lifting up a Asian dish, adding a wonderful umami flavour.
To make meatballs:
- 1 onion
- 2 spring onions
- 3 gloves garlic
- 1 2cm knob of ginger
- 2 red chillies (or to taste)
- 1/4 cup chillies in oil*
- 1/4 cup chinese rice wine
- 2 tablespoons Vegetarian mushroom sauce
- 1 tablespoon tamari sauce
- 1 cup soy crumble or TVP
- 1 cup pre cooked quinoa as per this recipe
- 2 grated carrots
- 1 cup Gluten free bread crumbs
- Dice garlic, ginger and chillies.
- Fry in a pan with the chillies in oil. Once cooked, add the rice wine, tamari and mushroom sauces.
- Cook for 2 minutes then allow to cool.
- Soak soy crumbles in a bowl with 1-2 cups of hot water so that it is covered in water and can soften fully.
- When soft, add the cooled sauce, quinoa and grated carrot.
- Add enough bread crumbs to form small soft meat balls (you probably won’t need all of the bread crumbs but if the mixture if very soft, I find popping it in the fridge for 10 minutes helps the balls maintain their shape.
- Line a baking tray with baking paper
- Pop balls ontop and bake at 180 degrees celcius until golden brown (usually about 20 mins).
- Allow to cool on the paper, the balls with harden a little, making them easy to remove without sticking.
Asian tomato sauce:
- 4 cloves garlic
- 2 cm ginger
- 1 red onion
- 1 spring onion
- 2 tablespoons chilli oil
- 2 teaspoons Chinese 5 spice powder
- 2 egg plants
- 1 zucchini
- 1 litre tomato puree
- 1/3 cup Chinese rice wine
- Tamari sauce to taste
- Dice garlic, ginger, onion, eggplant and zucchini.
- Fry garlic, ginger and onion in chilli oil until soft.
- Add 5 spice, powder, eggplant and zucchini and cook until soft.
- Add Chinese rice wine and tomato puree and stir well,
- Cook on a low heat for 30 minutes, adding a little water if needed.
- Add tamari sauce to taste.
Gently add ‘meat’ balls to the tomato sauce and warm through. Serve with rice, noodles, potato or salad.
Note: If you can’t find chilli oil, or you have a big influx of chillies growing in your garden, you can make your own as per this recipe.