Peanut & Ginger Vegan Meatballs
These easy vegan meatballs are made with tofu, breadcrumbs, seasonings and paired with a creamy peanut sauce.
Equipment
Ingredients
Meatballs
- 1 package (16 ounces/454g) super firm tofu, cubed
- 1 habanero pepper sliced
- 1 cup (70g) panko breadcrumbs
- 1 tablespoon (21g) minced garlic, or 4 cloves
- 2 teaspoons (10g)ginger paste
- 2 egg replacers
- ½ teaspoon salt
- 1 tablespoon (15ml) olive oil
Sauce
- ½ cup (120ml) lite coconut milk
- ¼ cup (64g) peanut butter
- 2 teaspoons soy sauce
- 1 teaspoon ginger paste
- 1 teaspoon minced garlic
- 1 tablespoon maple syrup
- ½ lime, juiced
Garnish
- ⅛ cup (15g) chopped peanuts
- Parsley or cilantro, for garnish
Instructions
- In a food processor add all the ingredients except for the oil for the meatballs. Pulse until well combined and able to roll the mixture into a ball.
- In a large pan add the olive oil and turn stove on medium low heat. Scoop about 2 tablespoons and roll into a ball to make a meatball. This should make about 24 meatballs. Place in the pan and cook until golden and crispy.
- Once all the meatballs are in there move them around letting them get golden and crispy. Move them around in the pan to let all the sides touch the heat.
- Once they are all cooked remove from the pan.
- Add in all the sauce ingredients and whisk over low heat. Whisk until thickened and smooth. If it becomes too thick you can add in 1 to 2 tablespoons of water.
- Add your meatballs back in and toss to coat.
- Garnish with peanuts and parsley/cilantro and enjoy. Pair with your rice, noodles, veggies, anything you like.
Video
Notes
- For the vegan egg replacer I use the one from Bob's Red Mill. You can use a flax egg, chia egg, vegan Just Egg - anything to bind
Tried this recipe?Let us know how it was!