Vegan Asian meatball bowls

You would find it hard to believe that these Asian meatball bowls are completely vegan. They make a healthy and nutritious lunch and can be made gluten-free too.

300 g / 0.65 lb sweet potato (1 medium)
1 large garlic clove, sliced
1 small shallot, finely diced
1 tsp ground coriander
1 lemongrass stalk, tender part finely chopped
2 tsp grated (fresh) ginger or ground ginger
10 g / 0.35 oz coriander / cilantro stalks*
¾ tsp salt, adjust to taste
generous grind of black pepper
200 g / 0.45 lb firm cotton (not silken) tofu
1-2 tsp hot chilli flakes or fresh chopped chillies, adjust to taste
25 g / heaped ½ cup panko or other coarse breadcrumbs (GF for gluten-free meatballs)
OPTIONAL ADD-INS

2 cups brown rice, cooked
a wedge of cabbage, shredded finely
½ cucumber, sliced thinly
2 carrots, shaved into ribbons
baby bok choi, pan-fried
2 spring onions, sliced finely
favourite pickles
fresh coriander leaves, to garnish
hot sauce, I like sambal oelek
soy sauce or tamari (GF)

View the full recipe at Lazy Cat Kitchen →