Sriracha “meatballs” with asian greens & noodles

This is another GREAT recipe by Avant Garde Vegan. The sriracha ketchup really so good. A lovely dish to make a big batch off to chuck ’em in the freezer or fridge for quick dinners & leftover lunches!


November 6, 2017
: 20 meatballs
: 15 min
: 20 min
: 35 min
: medium


  • For the meatballs (to make approx. 20):
  • 500g hard tofu
  • Big gandful parsley
  • Spring onions, chopped
  • 1 red chili, sliced
  • 6 garlic cloves, minced
  • 6 tbsp tomato puree
  • 2 tbsp flax seeds (egg replacement)
  • 5 tbsp sriracha
  • 2 tbsp maple syrup
  • 8-10 tbsp buckwheat flour
  • Salt
  • For the sauce:
  • Tomato ketchup
  • Sriracha
  • Maple syrup
  • Water
  • To serve:
  • Rice noodles
  • Baby broccoli
  • Bokchoy
  • Asparagues
  • Step 1 Preheat oven to 200 degrees. Add the flax seeds and water in a bowl.
  • Step 2 Crumble the tofu and all the other ingredients in a bowl. Mash with potato masher.
  • Step 3 Roll into balls with flour.
  • Step 4 Put some oil in a frying pan and fry them approx. 1-2 min until they are fried evenly
  • Step 5 Pop the meatballs in the oven for approx. 15 min while you grill your vegies.
  • Step 6 Add all your vegies (in batches) in a large grill pan with some coconut oil. Grill over high to medium heat.
  • Step 7 Boil the noodles according to the packet.
  • Step 8 Make the sauce by mixing all the ingredients until a sauc-y consistency has formed.
  • Step 9 Serve & enjoy!


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