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Ingredients
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Vegan Meatballs
Thai Glaze
Napa Cabbage Slaw
Method
Vegan Meatballs
Prepare the Flax Egg
In a small bowl, mix the ground flaxseed with 6 tablespoons of water. Let it sit for about 5 minutes until it thickens.
Combine Ingredients
In a large mixing bowl, combine cooked quinoa, black beans, breadcrumbs, the prepared flax egg, soy sauce, garlic, ginger, chili paste, cilantro, salt, and pepper. Mix well until all ingredients are evenly incorporated.
Form Meatballs
Preheat the oven to 375°F (190°C). Grease a baking sheet. Using your hands, form the mixture into small meatballs, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake Meatballs
Bake in the preheated oven for 20-25 minutes, until golden brown and firm to the touch.
Thai Glaze
Combine Glaze Ingredients
In a small saucepan, whisk together soy sauce, maple syrup, rice vinegar, lime juice, sesame oil, cornstarch, and water.
Cook the Glaze
Cook over medium heat, stirring constantly until the mixture thickens and becomes glossy, about 3-5 minutes. Remove from heat.
Glaze Meatballs
Once the meatballs are baked, drizzle the glaze over them and toss gently to coat.
Napa Cabbage Slaw
Prepare the Slaw
In a large bowl, combine shredded napa cabbage, grated carrot, sliced green onions, cilantro, and sesame seeds.
Make the Dressing
In a separate small bowl, whisk together rice vinegar, soy sauce, sesame oil, salt, and pepper.
Combine Slaw and Dressing
Pour the dressing over the slaw and toss well to combine. Let it sit for about 10 minutes before serving to allow the flavors to meld.
