I’ve had a few people request this vegan meatball recipe since I made it for the June London Vegan Potluck and two months later I’ve finally got around to making it again, snapping a pic, and typing it up.
It’s a pretty simple deal, although you need to give yourself time for the gluten to cool in order to obtain the best texture. I’m fairly sure extra firm (and extra pressed) tofu would work in place of the okara (if anyone tries it, please confirm). I’ve also successfully used almond pulp from homemade almond milk (though not the full 200 grams).
I like to have this sort of thing as part of a picnic or potluck spread because it’s fun finger food, but a light and simple salad (olive oil + lemon dressing) is a suitable accompaniment as well. Serve hot or cold.
Pomegranate BBQ Okara Meatballs
- Blend the onion, garlic, yeast extract, ketchup, and worcestershire to a paste in a spice mill or small food processor. Tip it into a large bowl with the okara and the spices. Mix well. Knead the vital wheat gluten into the wet ingredients for a minute or two, or until it begins to look stringy.
- Form the dough into approximate tablespoon sized meatballs and don’t worry if they look like they’re falling apart a little- the gluten will bind better after steaming.
- Steam the meatballs for 30 minutes (my preferred method is in 3 tiers of bamboo steamers, but it doesn’t matter how you do it). Once finished steaming, allow them to cool and then refrigerate for at least a few hours (until properly cold).
- Prepare the pomegranate BBQ sauce in the meanwhile by frying the garlic in the olive oil for 30 seconds before adding the remaining sauce ingredients.
- To put everything together, heat some oil (a tablespoon or two) in a large frying pan to medium or medium high heat. Fry the meatballs until evenly(ish) browned and then stir in the BBQ sauce just to heat through before serving.