Asian Vegan Meatballs Recipe Gluten-free, dairy-free (casein-free) and vegan.

ORGANIC INGREDIENTS

Vegan Meatballs:

• 1 block (400 g) extra-firm tofu
• 175 g (2 cups) finely sliced mushrooms
• 1 small yellow onion, minced
• 1 large garlic clove, minced  
• 135 g (1 cup) gluten-free breadcrumbs
• 30 g (2 tbsp) plant-based milk substitute*
• 30 g (2 tbsp) Bragg's sauce
• 5 g (1 tsp) Worcestershire sauce

Sauce:

• 15 g (1 tbsp) sesame oil
• 2 cloves garlic
• 10 g (1/2 tbsp) grated fresh ginger
• 60 ml (1/4 cup) Bragg's sauce
• 250 ml (1 cup) water
• 95 g (1/2 cup) brown sugar
• 45 g (2 tbsp) Hoisin sauce
• 10 g (1 tbsp) cornstarch

PREPARATION

1. Preheat oven to 190 °C (375 °F).
2. Blot the tofu to remove excess water. 
3. In a bowl, place all the patty ingredients, making sure the tofu is broken up and that all the ingredients are well combined.  
4. Using your hands, shape the mixture into patties of about 1 1/2" in diameter and place them on a baking sheet lined with parchment paper. 
5. Cook on the center rack for 30 minutes, turning them when half-cooked. 
6. Meanwhile, combine all the sauce ingredients except the cornstarch in a small saucepan.
7. Gently bring to a boil, stirring constantly with a whisk. 
8. In a small bowl, blend the cornstarch with 2 tablespoons of hot water. 
9. Add to the sauce, whisking constantly. 
10. When the sauce has thickened, remove from heat and pour over the patties. Serve.