Vegan Savory Pork Balls
Elevate your plant-based dining with these mouthwatering Vegan Savory Pork Balls! Crafted from a wholesome mix of tempeh, oyster mushrooms, and hearty rolled oats, this recipe is packed with umami flavor and satisfying texture. Bound together with flaxseed and seasoned with a blend of soy sauce, garlic powder, smoked paprika, and a touch of thyme, these meatless wonders offer a smoky and savory kick that's simply irresistible. Whether pan-fried to golden perfection or baked for a healthier twist, these versatile vegan meatballs are perfect as an appetizer, in wraps, or served over rice or noodles with a drizzle of your favorite sauce. Ready in just 40 minutes, they’re a delicious and protein-rich plant-based alternative that everyone will love.
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Recipe Information
Ingredients
- 250 grams tempeh
- 150 grams oyster mushrooms
- 50 grams rolled oats
- 2 tablespoons ground flaxseed
- 4 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon black pepper
- 2 tablespoons coconut oil
- 50 grams panko breadcrumbs
- 2 tablespoons scallions, finely chopped
Instructions
Begin by crumbling the tempeh into a food processor.
Roughly chop the oyster mushrooms and add them to the processor.
Pulse until the mixture resembles a coarse crumb. Do not overprocess.
In a small bowl, combine the ground flaxseed and water, stirring to incorporate. Let it sit for 5 minutes to thicken.
Add the flaxseed mixture, soy sauce, nutritional yeast, garlic powder, onion powder, smoked paprika, dried thyme, and black pepper to the tempeh mixture in the processor.
Pulse a few more times until all ingredients are mixed well.
Transfer this mixture to a large bowl and stir through the rolled oats and panko breadcrumbs until well combined.
Divide and shape the mixture into small balls, about the size of a golf ball, and place them on a lined baking sheet.
Heat coconut oil in a large skillet over medium heat.
Add the balls to the skillet, being careful not to overcrowd, and cook until they are golden brown on each side, turning occasionally, about 15 minutes.
Alternatively, bake in a preheated oven at 200°C (390°F) for 20 minutes, turning halfway through.
Serve the savory pork balls warm, garnished with chopped scallions.
Nutrition Facts
Calories |
1343 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1578 mg | 69% | |
| Total Carbohydrate | 117.9 g | 43% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 7.4 g | ||
| Protein | 83.2 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 375 mg | 29% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 2431 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
