Sweet And Savory Vegan Meatballs Recipe
Fusion cuisine
About this recipe
A plant-based twist on classic meatballs, these sweet and savory bites are perfect for dinner. Served with rice, they are a satisfying and flavorful solution for vegan diners.
Ingredients
- 50 g The Select Aisle Bread Crumbs
- 100 g Sambar Onion Peeled
- 200 g Farmley Premium Flax Seeds
- 200 g Hommade Tomato Puree
- 200 g Fortune Soya Chunks
- 1 kg Rice
- 100 g Dbm Himalaya Hing Powder
- 850 g Oleev Smart Vitafit Edibale Vegetable Oil
- 700Ml Hillers Vinegar
- 500 g Uttam Sugar Brown Sugar Cubes
- 900 G Kikkoman Naturally Brewed Dark Soy Sauce
Instructions
- 1. In a large bowl, mix 1 cup cooked and mashed soya chunks, 1/4 cup bread crumbs, 1/4 cup finely chopped sambar onion, 1 tbsp ground flax seeds mixed with 2.5 tbsp water (set for 5 minutes), and 1/2 tsp hing.
- 2. Shape the mixture into 16 evenly sized meatballs.
- 3. Heat 1 tbsp vegetable oil in a skillet over medium heat. Add the meatballs and cook until browned on all sides, about 6-8 minutes. Remove from skillet and set aside.
- 4. In the same skillet, combine 1/2 cup tomato puree, 2 tbsp vinegar, 2 tbsp brown sugar, and 2 tbsp soy sauce. Stir well and bring to a simmer.
- 5. Return the browned meatballs to the skillet. Cover and cook over low heat for 20 minutes, stirring occasionally, until the meatballs are heated through and the sauce thickens.
- 6. Serve the meatballs hot over cooked rice, garnished with fresh herbs if desired.