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These punchy little vegan sriracha “meatballs” from Gaz Oakley’s cookbook, Vegan 100, are made from tofu—but they’re so moist and flavorful, you’d never guess. Served with an irresistibly tangy sauce and plenty of fresh veggies, they definitely count as health food (but we’d encourage you to make a double batch and serve the leftovers over pasta later).
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