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These Plant-based Thai Meatballs are busting with flavor, veggie-dense, and nearly identical in texture to a traditional meatball. It pairs perfectly with an array of fresh veggies dressed up with my creamy ginger annatto dressing!
Plant-Based Thai Meatballs
- 1.5 cup sunflower haché
- 1.5 cups water
- ½ can chickpeas
- 2/3 cup almond flour
- ½ onion about ½-⅔ cup
- 1 tbsp olive oil or avocado oil for onions
- 2 garlic cloves or 1 tsp garlic granules
- 1-2 tbsp liquid aminos
- 1 tbsp red curry paste
- 2 full scallions
- 1 tbsp sesame seed blend
- Cracked black pepper
- 1-2 tbsp toasted sesame oil
- Fresh grated ginger about 2 inches
- 1 tbsp maple syrup
- 1 tbsp olive oil or avocado oil for pan searing
- Start off by washing all of your produce and allowing it to dry slightly.
- Dice your onions into small dice while finely mincing your scallions.
- Add all of your ingredients except your onions, sunflower haché, and water into a bowl.
- Next, using your sunflower meat combine it with water until it boils and the water disappears fully. Reserve
- After this, follow with 1 tbsp of olive oil or avocado oil and cook your onions until caramelized. Follow by adding it to your bowl mixture.
- While that cooks, mash the chickpeas as best as possible. I like to use a cocktail muddler.
- Follow by mixing your ingredients together, and add as much grated ginger as you'd like. I like to add quite a bit!
- Using a smaller culinary scoop, form the 15 meatballs and reserve in the fridge for about 15-30 minutes.
- Once ready to cook, use avocado oil to pan sear them. Plate them with my Thai Cabbage Salad, ginger annatto dressing, lots of cilantro, and even cucumbers & bib lettuce!
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