Sweet & Sour Meatballs with Charred Brocolli
Ingredients
- 1/4 cup ketchup
- 1/4 cup tomato sauce
- 2 tbl tomato paste
- 2 tbl vegan Worcestershire sauce
- 2 tbl maple syrup
- 2 tbl low sodium soy sauce
- 1/2 in grated ginger
- black pepper to taste
- 1 cup sliced mushrooms
- 1 tbl sesame oil
- 1 in grated ginger
- 2 garlic cloves minced
- 4 green onions finely chopped
- 1 1/2 cups brown/green cooked lentils (reserving 1/2 cup for after processing)
- 1/4 cup sunflower seeds (or seed of choice)
- 2 tbl vegan egg replacer
- 2 tbl tomato paste
- 1/3 cup panko
- 3/4 lbs broccoli cut into even sized florets, drizzled with sesame oil
- salt to taste
Preparation
On stovetop, combine sauce ingredients in a small sauce pan, heat over med 5-7 min till sauce thickens. Set aside
In food processor, pulse mushrooms till crumbly. Next, heat sesame oil, sautée mushrooms till brown on med heat 5-7 min, add ginger & garlic, cook 1 min till fragrant
Add mushrooms mix & the rest of meatball ingredients (except reserved lentils & panko) Pulse, scrape down sides, pulse again till you can form the mix into a ball. Place in bowl, mix in reserved lentils, then refrigerate 1/2 hr
Next, mix in panko, & form meatballs (about 1 1/2 in ) Place on oil misted parchment paper on a large sheet pan, along with prepared broccoli florets. Brush meatballs with about 1/4 of sauce mixture. Bake meatballs until firm and slightly darkened at 375 F 20-30 min shaking pan half way through
Remove from oven; heat broiler. Brush meatballs with more sauce; Broil until broccoli is charred and meatballs are browned in spots, about 2-3 minutes. I topped my bowl with toasted sesame seeds and sliced green onions. Enjoy