plant based ground

This Chinese eggplant with minced ‘pork’ recipe is a simple yet tasty one. The humble eggplant is elevated with a tasty sauce, numbing heat from Sichuan peppercorns, and added texture &amp; flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal.

Spicy Eggplant with Minced ‘Pork’

Chinese eggplants (, around 500 g (17.5 oz))

water

tbsp white vinegar

Chinese black vinegar

soy sauce

tbsp sugar

tbsp doubanjiang

tbsp corn starch

tbsp neutral oil (, divided)

ginger

garlic (minced)

vegan mince

red chiles (, I used bird’s eye chiles)

tbsp vegetarian oyster sauce (to season if needed (see notes))

pepper

tbsp chili oil

Cilantro onions

rice

Prepare a large bowl for the eggplants. Add the water and vinegar then mix for the eggplants.

Slice the eggplants into batons, around 3 inches in length and 1 inch thick. Place the eggplant skin side down into the large bowl with the water and vinegar mixture. This will help retain the purple hue of the eggplants even after cooking. You can also mix the eggplants after every 5 minutes to be sure that all pieces touch the vinegared water. Leave the eggplants to sit in the water for 10-15 minutes.

SOAK EGGPLANTS

Meanwhile, prepare the sauce mixture by mixing all the ingredients together in a small bowl. Mix everything until the cornstarch has dissolved. Set aside.

PREPARE THE SAUCE

If using TVP, rehydrate the TVP by soaking in hot water until doubled in size. If using mushrooms, dice or mince the mushrooms.

Heat a large wok or skillet over medium high. Add in 1 tbsp oil. Once hot, add in the garlic and ginger and sauté for a minute or until aromatic. Add in the vegan mince/TVP/mushrooms and leave to cook for 2-3 minutes.

If using mushrooms, it’s best to cook these on high heat and leave it to brown on all sides. Cooking the mushrooms on high heat allows for extra moisture to draw while getting a nice sear.

Add in the red chiles and sichuan peppercorn and sauté as well. Season the vegan mince/TVP/mushrooms, if needed, to taste. the Remove the vegan mince/TVP/mushrooms from the wok or skillet and set aside.

Drain eggplant from the water. Pat dry with a kitchen towel.

Heat the same wok or skillet over medium high then add in 2 tbsp oil. Once hot, add some of the eggplant. You can add the eggplant flesh-side down first and flip to cook the remaining sides.

Cook the eggplant over medium high until slightly browned and tender, but not overcooked. Don’t overcook the eggplant at this stage since you’ll cook it down in the sauce later on.

Do note that overcooking the eggplant will cause the skin to turn brown so be sure not to overcook these.

Set aside the eggplant and cook the rest in batches (if needed).

Once all the eggplant is cooked, return the eggplant into the wok/skillet. Mix the sauce again to ensure the corn starch is well incorporated in the sauce.

Over medium heat, add all the eggplant and vegan mince/TVP/mushrooms into the pan. Pour over the sauce and mix well to coat each piece in the sauce. The sauce will start to thicken from the corn starch.

Leave eggplant to cook over medium high heat until tender and silky to your liking.

Add in the chili oil and season the eggplant with soy sauce/vegetarian oyster sauce, if needed, to taste.

Turn off the heat. Serve and enjoy with rice. Garnish with green onions and cilantro if desired.

EGGPLANT WITH MINCED 'PORK'

https://www.youtube.com/watch?v=IF1ZOevHoFo

Eggplants cooked with a tasty sauce, numbing heat from sichuan peppercorns, and added texture & flavour from minced ‘pork’ (plant-based ground in this case). The silky texture from eggplants and its ability to absorb flavours from the sauce all perfectly comes together in this ma main dish that you can easily prepare to share with friends and family. This is perfect with a bowl of steamed rice for a really satisfying meal. 🍚

Get the recipe 👉🏼 www.thefoodietakesflight.com/spicy-eggplant-and-minced-pork

Spicy Eggplant with Minced "Pork" (Easy Vegan Recipe) 🍆🍚

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

Korean-Inspired Ground “Beef” Bulgogi Bowls

soy sauce (adjust

tbsp packed dark brown sugar (, 28 g)

tsp gochujang (Korean chili paste)

tbsp toasted sesame oil (, 30 ml)

sesame seeds

tsp dark soy sauce

tbsp sesame oil

oz plant based ground meat ((see notes))

short grain rice

Vegan kimchi

cucumber

Sesame oil

carrot (I sautéed this with some sesame oil

spring onions or scallions

Gochujang ((Korean chili paste), optional)

Mix all the sauce ingredients in a large bowl then place the plant-based ground. Mix well to coat.

Heat a large pan or wok over medium high heat. Once hot, add in the sesame oil. Add in the plant-based ground/TVP. Stir-fry over medium high heat for 6-8 minutes or until the sauce has been absorbed and the sugars start to caramelise and coat the ground ‘meat’ pieces.

Taste the pieces and then feel free to season with more soy sauce, sugar, or chili paste, to taste. Sprinkle some toasted sesame seeds and mix well. Remove this from the pan.

If using carrots for topping, sauté these over medium high heat with a little sesame oil until tender.

Assemble your bowls with some rice then top with the bulgogi-style ‘beef’, kimchi, carrot, sliced cucumber, spring onion/scallions and a generous drizzle of sesame oil. You can also enjoy these bowls like bibimbap (Korean mixed rice bowl) by adding some gochujang or Korean chili paste.

Steps

https://www.youtube.com/watch?v=tICJh30T9GI

Full recipe here 👉🏼https://thefoodietakesflight.com/korean-beef-bulgogi-bowls

Here are Korean-Inspired Ground “Beef” Bulgogi bowls. This is a vegan twist on Korean Bulgogi, usually made of thin slices of beef sirloin and cooked on a grill. Growing up my go-to whenever we’d eat at our favourite Korean restaurant, I’d always share some bulgogi with my sister who loves beef. I love it for its sweet marinade. Bulgogi is usually also marinated for longer to get those flavours in but since we’re using plant-based ground for this recipe, I just cook it down in the sauce/marinade where it absorbs all those sweet and savoury flavours with a hint of spice.

———————————————

📖 YOU CAN NOW PRE-ORDER MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook


MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

TAGS
tofu,vegan,vegan recipes,healthy,plant based

#vegan #tofu #veganrecipes

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

Korean-Inspired Bulgogi "Beef" Rice Bowl - using plant-based ground (Vegan)

This Vegan Chinese-Style “Meat” Sauce is one of those hearty dishes packed full of flavour that you can prepare in advance and serve over your choice or rice or noodles for a delicious meal. The sauce itself is packed with “meaty” TVP or texturised vegetable protein (but you can use other substitutes), and a mix of vegetables for the delicious bite. I personally love this on both rice and noodles for either a hearty rice topping or a delicious saucy bowl of noodles.

Chinese-Style “Meat” Sauce (Vegan Recipe)

dry TVP ((see notes for sub))

red bell pepper

green bell pepper

onion

tsp minced ginger

carrot

3.5 oz french or green beans

tsp Szechuan pepper powder peppercorns

tsp Chinese five spice powder (see notes)

soy sauce (or more to taste)

hoisin sauce

tbsp Shaoxing wine (or other rice wine, optional)

dark mushroom soy sauce (optional

Chinese black vinegar rice

hot sauce or chili sauce

vegetable broth (, see notes)

2.5 tbsp corn starch

tbsp room temperature water (, see notes)

Neutral oil

servings cooked rice or noodles

Sesame seeds (for topping)

Place the TVP or texturised vegetable protein in a large heat proof bowl. Pour boiling hot water and allow to rehydrate for 5-10 minutes until doubled in size. Run through some water and squeeze out any excess liquid. Set aside.

Prepare the vegetables of stir-frying. You can also include any other vegetables of choice and just finely dice/mince them as well.

For the sauce, simply mix everything together. Fee free to adjust to your taste!

If you’re planning to cook down noodles, you can cook it before preparing the sauce. I recommend to slightly undercook the noodles so they stay nice and chewy. Running the noodles through water after cooking can also help stop its cooking and wash off any starch.

Heat a large pan or wok over medium heat. Once hot, add some neutral oil. Sauté the onion, garlic, ginger, and vegetables until half cooked. Do note that you’ll need to cook the carrots a bit longer until tender. Add in the spices, salt and adjust to your taste.

Add in the rehydrated TVP or protein of choice.

Pour in the sauce mix. Mix to coat well. Pour in 1.5 cups of vegetable broth. Leave over medium heat until it comes to a boil.

Meanwhile, mix together the corn starch and water in a small bowl until you have a slurry.

Lower the heat of the sauce. While mixing, pour in the slurry. Continue to mix until the sauce starts to thicken form the corn starch.

Taste the sauce and feel free to season with more soy sauce, sugar, chili sauce if desired. If you want the sauce a bit runnier, you can slowly add more broth and mix well. From there, you can see if it&#39;s reached your desired consistency.

Scoop over cooked rice or noodles. Mix and enjoy!

This vegan crunchwrap supreme is fully loaded! Made with homemade vegan queso, plant-based ground, crunchy tortilla, lettuce, salsa, tomatoes and avocado. All packaged together in a tortilla wrap and pan-fried into a crispy and neat hand-held tortilla pocket. 

Vegan Crunchwrap Supreme

vegan queso ((or use store-bought))

coconut oil

oz plant-based ground

tsp taco seasoning

large 10-inch tortillas

tortillas

tortilla chips

salsa

tomatoes

iceberg lettuce (thinly chopped)

cilantro (chopped)

avocados (mashed)

olive oil (for drizzling)

If using the homemade Vegan Queso, make this now. (Alternatively you can use store-bought).

Melt the coconut oil in a large skillet on medium-heat, then add the plant-based ground and taco seasoning. Cook until browned and combined, about 5 to 7 mins. Transfer to a bowl and side aside. Prepare all your ingredients, if you haven&#39;t already for building.

Build the crunchwrap: Place a large tortilla on a work surface. Layer the centre with a bit of vegan queso leaving about 1.5-2 inches around the edges for folding. Then top the next layer with plant-based ground, nachos (placed side-by-side with the tip facing inwards to make a circle shape), salsa, chopped tomatoes, lettuce, cilantro and smashed avocado. *(See images in the blog post under, &quot;How to Make a Crunchwrap Supreme,&quot; for a visual, if helpful).

Top with the small tortilla and fold in the edges of the large tortilla over to close. *(If using only 10-inch tortillas, instead of the small 5-inch tortillas, cut a 10-inch tortilla into quarters and place a quarter piece into the centre of your crunchwrap. Fold in the edges of the large tortilla over to close).

Heat a drizzle of olive oil in the large (cleaned) skillet on medium heat and place the crunchwrap seam-side down, cook for 2 to 3 minutes until the exterior is firm and golden brown, flip and cook the other side until golden. Cut and serve.

Continue making crunchwraps in Step 3, 4 and 5 until you’ve used all the ingredients.

https://www.youtube.com/watch?v=7-5RHs9HSFA

The Vegan Crunchwrap Supreme that convinced my husband to stop eating meat! This copy cat Taco Bell Vegan Crunchwrap Supreme is better than the real deal.  

A special Mitch in the Kitch episode where my husband joins me on Vegan Afternoon with Two Spoons to make this easy and delish Vegan Crunchwrap Supreme recipe. 

Vegan Afternoon with Two Spoons - Season 3 Episode 3 

GET THE RECIPE: 
Vegan Crunchwrap Supreme: https://www.twospoons.ca/vegan-crunchwrap-supreme/


#vegan #crunchwrap #supreme #recipe #copycat #queso #vegancrunchwrap #vegancrunchwrapsupreme #tacobell #veganfastfood #comfortfood #cooking #vegancooking #twospoons #vegantacobellrecipe #tacobellathome #mexican 

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes! https://www.instagram.com/twospoons.ca/
----------------------------------------------------------------------------------------------------------
GET MY COOKBOOK!
The Two Spoons Cookbook: More than 100 French-Inspired Vegan Recipes

ORDER ON AMAZON: https://amzn.to/37pHKga
MORE COOKBOOK INFO: https://www.twospoons.ca/the-two-spoo... 

Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
----------------------------------------------------------------------------------------------------------
IN THIS VIDEO:

 
All Other Kitchen Equipment: https://bit.ly/3m3jAMD
Film & Photography Equipment:https://bit.ly/3GFJGND
----------------------------------------------------------------------------------------------------------
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION? 
https://twospoons.ca 
https://www.instagram.com/twospoons.ca/
Instagram: https://bit.ly/2W3pJP7
Pinterest: https://bit.ly/3zBjNKS

CHAPTERS:
00:00 Introduction
01:09 Make the queso 
03:12 Make the plant-based ground
05:18 Chop the veggies
07:37 Make the crunchwrap
13:03 Taste test

This Vegan Crunchwrap Supreme turned my husband vegan! - Two Spoons

This vegan taco recipe is flavour packed. Made with a simple vegan taco meat, topped with crunchy vegetables, and drizzled with my vegan cashew queso cheese sauce. It&#39;s simple yet colourful and so gourmet. The perfect vegan dinner idea, ready in 25 minutes, for an evening fiesta at home!

Best Vegan Tacos with Plant-Based Ground

oz plant-based ground (or 1.5 cups cooked green

onion powder

garlic powder

tsp cumin

tbsp chili powder

tsp chili flakes

yeast

tomato paste

maple syrup

corn tortillas

sea salt

Vegan Queso

Pickled Onions

cilantro (finely chopped)

green onions (finely chopped)

lime (for squeezing)

In a large skillet, combine coconut oil and plant-based ground. Cook on medium heat for 3-5 minutes, or until the plant-based ground starts to brown. Then add spices: onion powder, garlic powder, cumin, chili powder, chili flakes, nutritional yeast, tomato paste, soy sauce, maple syrup and pinch of sea salt. Mix together to combine until warmed and lightly browned, 5-10 minutes. (Optional to add a splash of water to the mixture if the plant-based ground is getting a little dry while mixing).

Scoop the vegan taco meat into corn tortillas and top with dollops of Vegan Queso. Sprinkle with pickled onions, cilantro, green onions and a squeeze of lime. (Or decorate with toppings of choice!)

https://youtu.be/4bZDk7iKzKI?si=2B9kFqHK--5pI6-t

In this episode I'm going to show you how to make easy vegan tacos! If your vegan tacos are bland and boring, then this is the recipe for you. 

This vegan taco recipe is flavour-packed. Made with a simple vegan taco meat using plant-based ground, topped with crunchy vegetables, and drizzled with my vegan cashew queso cheese sauce. It's simple yet colourful and so gourmet. The perfect vegan dinner idea, ready in 25 minutes, for an evening fiesta at home!

GET THE RECIPE: 
https://www.twospoons.ca/vegan-taco-recipe/

#vegan #tacos #vegantacos #howto #easyvegantacos #howtomakeeasyvegantacos #easy #recipe #plantbased #glutenfree #plantbasedground #veganmeat #easydinner #vegandinner #plantbaseddinner #veganmeal #healthy #veganmealprep #recipe#plantbaseddiet  #twospoons

Find me on Instagram for cooking tips + daily updates, and tag me with your remakes!   

https://bit.ly/2W3pJP7

----------------------------------------------------------------------------------------------------------
GET MY COOKBOOK!
The Two Spoons Cookbook: More than 100 French-Inspired Vegan Recipes
ORDER ON AMAZON: https://amzn.to/37pHKga
MORE COOKBOOK INFO: https://www.twospoons.ca/the-two-spoo... 

Hannah shares over 100 vegan dishes inspired by her time in France and nearby cultures. A stunning collection of recipes made simple for every day and any occasion
With tons of gluten-free, soy-free, nut-free, and refined-sugar-free options
----------------------------------------------------------------------------------------------------------
HELPFUL LINKS:
Crunchwrap Supreme: https://www.youtube.com/watch?v=7-5RHs9HSFA&t=10s
5-Minute Vegan Queso: https://www.twospoons.ca/vegan-queso-recipe/
How to Make Pickled Onions: https://www.twospoons.ca/how-to-make-quick-pickled-red-onions-vegan/

The Two Spoons Cookbook: https://amzn.to/3MjYMxq
All Other Kitchen Equipment: https://bit.ly/3m3jAMD
Film & Photography Equipment:https://bit.ly/3GFJGND
----------------------------------------------------------------------------------------------------------
WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION? 
https://twospoons.ca 
Instagram: https://bit.ly/2W3pJP7
Pinterest: https://bit.ly/3zBjNKS

CHAPTERS:
00:00 Introduction
01:06 Brown the plant-based ground
01:30 Sprinkle in the seasoning
02:35 Warm the tortillas
03:03 Build the taco!
03:55 Taste test!

How to Make Easy Vegan Tacos - Two Spoons

Bola-Bola are Filipino Meatballs that are traditionally deep-fried for that crisp exterior. This vegan recipe only needs 8 simple ingredients and uses a mix of tofu and plant-based ground/mince to recreate that meaty texture of meatballs. These are also gluten-free!You can enjoy these by making Sweet and Sour Bola-Bola or Meatballs (recipe here)

Vegan Bola-Bola (Filipino Meatballs)

200 g plant-based ground meat

250 g extra firm tofu or tokwa (drained from water)

carrot (finely grated or processed (100 g))

onion (finely diced or processed)

corn starch (see notes (60 to 120 g))

soy sauce (to taste (sub tamari if gluten-free))

Salt and pepper (to taste)

Neutral oil (for frying (I used vegetable oil))

Tomato ketchup (OR)

Sweet chili sauce

also serve this as Sweet & Sour Bola-Bola

In a large bowl, add the plant-based ground or mince. The mince I used was already seasoned so I didn’t add much salt and pepper.

For the tofu, I simply drained my block from water. I no longer pressed my tofu since my minced was quite dry and separate (similar to cooked minced meat).

But if your plant-based ground is similar to the consistency of raw ground meat, that’s wet and sticky, I recommend to press your tofu. To press your tofu, you can cover it with a towel before placing a heavy surface (such as a board) on top for 5-10 minutes to allow it to release liquid.

Add the tofu with the plant based ground/mince and then mash it and break the tofu apart with your hands or a fork.

Add in the carrot, onion, garlic, 1/2 cup corn starch first, and soy sauce. Mix well with a spoon or your hands. The mixture will get lots of moisture from the carrot and tofu so if you find that the mixture is still very wet and doesn’t hold up very well, you can add 1 tbsp more corn starch at a time. I used a total for 1 cup corn starch fro mine since my mixture was quite were at the start.

You can taste some of the mixture and season with salt and pepper, to taste.

Scoop around 1 1/2 tbsp of the mixture and shape into balls. Each ball is a little smaller than a ping-pong ball. Repeat this until you have around 22-24 meatballs

Meanwhile, preheat your frying pan or wok over medium high heat. Once hot, add in enough neutral oil to completely submerge the bola-bola and leave the oil to get hot. If pan-frying/baking, see some tips in the notes below.

To test the heat of the oil, you can add a tiny piece of of the meatball and add to the oil. The oil should immediately sizzle and the tiny piece should float up.

Once the oil is hot, add the meatballs in 2-3 batches of 7-8 meatballs at a time (depending on the size of your pan). Make sure not to overcrowd the meatballs. I cooked mine in 3 batches.

Leave the bola-bola to cook for 4-5 minutes over medium high heat or until the bola-bola are a deep golden brown colour and are crisp on the outside.

Transfer the balls to strainer or cooling rack to drain any excess oil. Don’t cover the balls so they stay crisp. Repeat this for the rest!

Serve and enjoy your bola-bola with your dipping sauce of choice or use for other recipes, such as Sweet &amp; Sour Bola-Bola or meatballs (recipe here)!

https://www.youtube.com/watch?v=USwcn2200xs

Homemade Bola-Bola or Filipino meatballs made with a mix of tofu or tokwa and plant-based ground/mince. You can enjoy this as is with your favourite dipping sauce or make a sweet & sour sauce to make Sweet & Sour Bola-Bola.

Get the full recipes 👇🏼
Bola-Bola: https://thefoodietakesflight.com/vegan-bola-bola-filipino-meatballs

Sweet & Sour Bola-Bola: https://thefoodietakesflight.com/sweet-and-sour-bola-bola-meatballs

———————————————

📖 GET A COPY OF MY COOKBOOK: https://thefoodietakesflight.com/vegan-asian-cookbook

MORE TOFU RECIPES:
3 Saucy Tofu: https://youtu.be/AjecKJVGSrY
Tofu Katsu: https://youtu.be/Bzhl1mmeEx4
Stuffed Tofu: https://youtu.be/q1d8OwscC_0
Tofu Wrapped in Nori: https://youtu.be/7DVNJsDoL6o
Braised Tofu: https://youtu.be/_FsN4FwLyvg

🍜MORE NOODLE RECIPES:
TANTANMEN: https://www.youtube.com/watch?v=5su5bRpCfnM&t=54s
3 NOODLE RECIPES: https://youtu.be/F5_nqvYuMc4
GINGER SCALLION NOODLES: https://youtu.be/8UoZ2KqoBqg
EASY CHILI GARLIC OIL NOODLES: https://youtu.be/DTok5yN_gzg
SPICY MISO NOODLES: https://youtu.be/0tpoDD7IY_4
JJAJANGMYEON: https://youtu.be/ETdImlm7MpI

#bolabola #sweetandsour #meatballs #veganrecipes

Music from Austin Chen: https://www.youtube.com/watch?v=OWivA_bBPfc

👉🏼If you’re looking for more recipes and inspiration:

WEBSITE: https://www.thefoodietakesflight.com
INSTAGRAM: https://www.instagram.com/thefoodieta...
FACEBOOK: https://www.facebook.com/thefoodietak...
PINTEREST: https://www.pinterest.com/thefoodieta...
EBOOK: https://bit.ly/TFTFeBook

Get 2 months of Skillshare free: https://skl.sh/thefoodietakesflight

Sharing some of the tools and ingredients I use. These are affiliate links and I do get a small percentage from every purchase made using them, which helps support what I do.

Pantry staples:
All-purpose flour: https://amzn.to/2t9NEO1
Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
Diced tomatoes: https://amzn.to/2PTeNfM
Dried shiitake mushrooms: https://amzn.to/2YsZmPj
Hoisin sauce: https://amzn.to/2DYTcNu
Nutritional yeast: https://amzn.to/2P0PklC
Peanut butter: https://amzn.to/2RuKsGR
Rice stick noodles: https://amzn.to/2P2c6cw
Corn starch: https://amzn.to/2spWBTe
Coconut cream: https://amzn.to/2s3TiRz
Maple syrup: https://amzn.to/2RBQTYC
Soy milk: https://amzn.to/35rp5KG
Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

My kitchen essentials:
Non-stick pan: https://amzn.to/39KWT74
NutriBullet: https://amzn.to/38z8Ahw
Oven toaster with temperature settings (I baked everything in this since I don’t have a fully function oven): https://amzn.to/35eYG2S
Dumpling/Buns rolling pin: https://amzn.to/2PdwgAB
Cast Iron Pan: https://amzn.to/38tDeZK
Tofu Press: https://amzn.to/2DUsUMo
Wooden chopsticks: https://amzn.to/2PBREi4
Glass measuring cups: https://amzn.to/2Pywqmp
Food processor: https://amzn.to/2Ea45MK
Bamboo chopping boards: https://amzn.to/36qAlam
Reusable silicon lids: https://amzn.to/2qPOlvi

Equipment I use:
Camera I use to shoot videos: https://amzn.to/2XlyKl5
Camera I use to take photos: https://amzn.to/3jLMgXJ
Tripod: https://amzn.to/2PH87S3
Backdrops: https://amzn.to/2rvZmCm
Super handy reflectors: https://amzn.to/2YGhMwd

Try these Vegan Sweet & Sour Bola-Bola or Filipino Style Meatballs made with tofu or tokwa 😋

Top 6 plant based ground recipes from across the web

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Top 6 plant based ground recipes from across the web

The most viewed plant based ground recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Spicy Eggplant with Minced ‘Pork’

Korean-Inspired Ground “Beef” Bulgo...

Chinese-Style “Meat” Sauce (Vegan R...

Vegan Crunchwrap Supreme

Best Vegan Tacos with Plant-Based G...

Vegan Bola-Bola (Filipino Meatballs...

The most viewed plant based ground recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine