The Only Vegan Meatballs Recipe You Need

"The vegan meatballs are juicy and delicious, the sauce is creamy and so flavourful. We loved this recipe so much! Thank you Carlo!" 

Ingredients

– carrot, onion & garlic – tomato paste – turmeric powder – vegetable broth – plant-based cream – tofu – parsley & breadcrumbs

1. Make the sauce

– Heat the oil. Add in onion, garlic and carrots and brown for 10 minutes. – Add in tomato paste, turmeric, broth. Let it simmer for 45 minutes adding a splash of water from time to time

2. Blend & add cream

– Once cooked, put the sauce in a high-speed blender and blend until creamy. – Pour the sauce back into the skillet, add in cream and simmer for another 5 minutes. Set aside.

3. Make the tofuballs

– Place tofu, carrots, onion, garlic, parsley and bread crumbs into a food processor. Adjust salt and and pulse until combined. – Moisten your hands before forming each tofuball and mash them with flour.

4. Cook the tofuballs

 – Heat oil over medium heat. Fry the tofuballs until they are browned, about 10-15 minutes. – You can place the salad in an air-tight container and store it in the fridge for 1 day.

4. How to store

– Fridge: Store in an air-tight container for up to 3-4 days. – Freezer: Store the sauce and the tofu balls in an air-tight container for up to 1-2 months. Allow to thaw in the fridge overnight before reheating.

Recipe

To get the recipe click the link below. The recipe card is at the end of the blog-post.

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