Asian-Style Vegan Meatballs With Pasta

March 17, 2020
Try these vegan meatballs with a unique Asian twist. You'll love these crispy, deliciously savory vegan meatballs with the umami of hoisin sauce and soy sauce. You might be surprised by the protein-packed ingredients—they're made from black beans, brown rice flour, lentils and oats. I served this with pasta in a light miso soup which complements the vegan meatballs without being overpowering.
Asian Vegan Meatballs

Asian-Style Vegan Meatballs With Pasta

Recipe Type: Hearty Entrees
utensils YIELDS 4 servings (20 vegan meatballs and 4 servings pasta in total)
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  • 2 cups Pasta
  • 4 small pieces Kelp
  • 3 tbsp Hoisin Sauce
  • 2 tbsp Soy Sauce
  • 1 tbsp Vegetable Oil
  • 1 can (cooked) Black Beans
  • 1/3 can (cooked) Lentils
  • 1/3 cup Oats
  • 1/3 cup Brown Rice Flour
  • 1 tbsp Miso paste
  • (optional) Chili Flakes
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Directions

1. Bring the water to boil. Add the kelp and pasta. Simmer for 10 minutes and set aside.

2. Blend the black beans or mash finely with a fork. Add lentils, oats, hoisin sauce and soy sauce. It should be thick and liquid in consistency.

3. Sift in the brown rice flour gradually, until the mixture is firm enough to hold its shape.

4. Hand-roll the vegan meatballs and brush with oil.

5. Fry them until they’re brown and crispy-looking on the outside.

6. Don’t worry, we haven’t forgotten about the pasta! Stir in the miso paste.

7. Plate the pasta and add the vegan meatballs on top. If you like your food with a touch of spice, feel free to sprinkle on some chili flakes. Enjoy!

You can freeze this recipe and make a number of meals out of it. I usually make a batch of meatballs (20), or a batch of vegan meatballs (10) and a batch of burgers (4 large). This helps me to prepare for an easy meal—just heat and eat. These can also be used for vegan mince pie and vegan stir fries. Watch this space for more recipes incorporating easy meat alternatives 😊

Also by Debbie: Vegan Stir Fried Vermicelli Noodles In Sweet Soy Sauce (Malaysian Bihun Goreng Putih)

Vegan Afghan Energy Balls (New Zealand Cookies)

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Photo: Debbie Tan


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Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.

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