Credits: Exceedingly Vegan

INGREDIENTS (6 vegan meatballs – 1 serving):

Vegan meatball ingredients:

  • 150g firm or extra firm tofu
  • 2 tbsp unsweetened soy sauce
  • 2 tbsp plain flour*
  • 1 1/2 tsp miso paste
  • 1 tsp smoked paprika powder
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • Black pepper to taste 

Peanut and mushroom sauce:**

  • 75g portobello mushrooms
  • 1/4 red onion
  • 1/4 cup water
  • 1/4 cup salted peanut butter (unsweetened)
  • 2 tbsp soy sauce (unsweetened)
  • 1 heaped tsp tomato paste
  • 1/2 tsp garlic powder
  • Pepper to taste

*Gluten-free version:

If you are gluten-free you can replace the flour with gluten-free flour, chickpea flour or even ground walnuts (put them in a food processor until you get a coarse flour).

**Nut-free version:

To make this recipe nut-free just use some store-bought tomato sauce which will go very well with these vegan meat-balls.

METHOD:

For this recipe it’s important to get a good quality soy sauce (not low sodium) that’s unsweetened, otherwise the sugar would make it taste a bit sickly. Also make sure you only used unsweetened and smooth peanut butter that’s salted. If you used unsalted one, then add some more soy sauce.

Preheat your oven to 200C (390F).

Get 150g of firm or extra firm tofu and crumble it into a bowl. Make sure that it’s totally crumbled. This way it will absorb the flavours better. Then add the rest of the vegan meatball ingredients and mix together with a fork.

Form 6 small patties and place them on a baking paper lined baking tray. Drizzle some olive oil on top.

Put them in the preheated oven and let bake for 20 minutes or until nice golden brown and crispy on the outside.

In the meantime finely slice 75g portabello mushrooms and finely chop 1/4 red onion. Sauté in some olive oil.

Then add all other peanut and mushroom sauce ingredients. Cook for two minutes until you get a nice sauce.

Pour the sauce on a plate and add the meatballs to it. Sprinkle some fresh chives on them and enjoy.