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Vegan Sriracha ?Meatballs? with Noodles and Grilled Vegetables
Vegan Sriracha ‘Meatballs’ with Noodles and Grilled Vegetables
Simon Smith/Vegan 100

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).

RELATED: Vegan Slow-Cooker Detox Coconut Soup

4 servings

Vegan “Meatballs”

1 tablespoon white chia seeds

One 10-ounce block of firm tofu, pressed

¼ cup buckwheat flour, plus more as needed

3 scallions, very finely sliced

3 garlic cloves, crushed

1 small red chile, finely chopped

Handful of cilantro, chopped

3 tablespoons sriracha

2 tablespoons sesame oil

1 tablespoon tomato puree

1 tablespoon coconut oil 

Sauce

5 tablespoons sriracha

5 tablespoons ketchup

3 tablespoons maple syrup

For Serving

10½ ounces rice noodles

Vegetables (such as asparagus, Chinese cabbage, Tenderstem broccoli, radishes, carrots and sugar snap peas), sliced into strips

Cucumber and carrot ribbons

Lime wedges

Sesame seeds

Scallions, sliced

1. In a blender, blitz the chia seeds and 3 tablespoons filtered cold water until well mixed. Measure 1 tablespoon of the mixture and store the rest in an airtight container in the fridge for up to two weeks (1 tablespoon replaces 1 egg).

2. Make the “Meatballs”: Preheat the oven to 350˚F and line a baking sheet with parchment paper.

3. In a large mixing bowl, mash the tofu with a potato masher until it’s broken up into small bits and pieces. Stir in the buckwheat flour, scallions, garlic, chili, cilantro, sriracha, sesame oil, tomato puree and coconut oil. If the mixture is still slightly wet, add a couple of extra tablespoons of buckwheat flour.

4. Lightly flour your hands, take 1 large tablespoon of the mixture and form it into a ball with your hands. Repeat until you’ve used up all of the mixture. Place the meatballs onto the lined baking sheet as you go.

5. Heat the coconut oil in a large nonstick skillet over low heat. Working in batches, sauté the meatballs until golden, about 2 minutes per batch. Transfer the meatballs back to the baking sheet once they’re done and bake for 10 minutes.

6. Make the Sauce: In a small bowl, mix together the sriracha, ketchup, maple syrup and 5 tablespoons water.

7. Cook the rice noodles according to the packet instructions. Heat a grill pan over medium-high heat and cook the vegetables until they’re charred.

8. Serve the meatballs in large bowls with the rice noodles, grilled veggies, cucumber and carrot ribbons, plenty of sauce and lime wedges. Garnish with sesame seeds and scallions.

579 calories

18g fat

88g carbs

18g protein

15g sugars

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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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