Thai no-meat balls

Vegan hack Veganised

Thailand

Prep: 30 minutes

Cook: 15 min

Difficulty: Expert

High-protein, Gluten-free

These tangy and sweet and sour textured soy protein based no-meat balls are inspired by Bangkok street food.

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Ingredients

To delight 2 people

250 ml vegetable stock

65 g Textured soy proteins

2 garlic cloves

fresh ginger

1 càs peanut paste

2 càs soy sauce (tamari for gluten-free)

1 càs powdered sugar

1 càc ground coriander

1 càc chili powder

3 càs rice flour

3 càs Nuoc Mam (nofish sauce)

1 càs rice vinegar

1 càs corn starch

Directions

Step 1

Prepare the broth. In a large bowl, pour it in to cover the soy proteins, stir well, cover and leave to soak for 10mn.

Step 2

Meanwhile, blend the garlic with a piece of ginger (I’m using the same quantity as garlic), the peanut paste and the soy sauce.

Step 3

When the proteins are hydrated, drain above a bowl so you can keep the broth to make the sauce. Squeeze them so you get rid of liquid as much as possible. Set the broth aside.

Step 4

Add the proteins, sugar, coriander and chili powder to the blender and blend until you get a smooth dough.

Step 5

With wet hands, shape your nomeat balls (with the quantities featured I’m making 10), toss into rice flour and arrange on a chopping board so they don’t touch each other. Transfer to freezer for 1 hour.

Step 6

Preheat your oven (200°C – 392°F). Cover your baking tray with parchment paper, arrange your no-meatballs and bake for 15mn.

Step 7

Meanwhile, in a pan, prepare the sweet and sour souce: heat the broth with my nofish-sauce (see recipe), rice vinegar and corn starch, whisking for at least 5mn. The sauce will get thicker.