Cooking Instructions
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Step 1
Prepare your meatballs by adding the
Vegan Meat (14 oz)
,
White Onions (3/4 cup)
,
Garlic (3 cloves)
,
Olive Oil (2 Tbsp)
,
Breadcrumbs (1/2 cup)
,
Oat Milk (3 Tbsp)
,
Red Curry Paste (1 tsp)
,
Fresh Mint (2 Tbsp)
,
Scallions (2 Tbsp)
,
Umami Powder (1 tsp)
,
Sea Salt (1 tsp)
,
Freshly Ground Black Pepper (1 tsp)
, and
Curry Powder (1 Tbsp)
into a bowl, mix well using your hands, and create golf size balls. Should yield around 12-14.
Step 2
Prepare your desired
White Rice (2 cups)
or pasta of choice and set aside.
Step 3
For the soup: Into a large soup pot add your
Coconut Oil (1 Tbsp)
and heat for 20-30 seconds on medium-low heat before adding your
White Onion (1)
. Sweat this out for around 5 minutes. Stir often to avoid burning.
Step 4
Now add your
Red Chili Pepper (1)
and cook for 1-2 minutes before adding your
Fresh Ginger (2 in)
,
Garlic (3 cloves)
,
Curry Powder (1 Tbsp)
, and
Ground Cumin (1 tsp)
. I let this cook for 3-5 minutes. The longer you let them cook, the more fragrant the soup.
Step 5
Remove lid, increase heat to high and add your
Red Curry Paste (2 Tbsp)
, desired seasoning to taste,
Crushed Red Pepper Flakes (1/2 tsp)
,
Coconut Milk (1 can)
,
Water (4 cups)
,
Vegetable Base (1/2 Tbsp)
,
Nutritional Yeast (2 Tbsp)
,
Coconut Aminos (1 Tbsp)
, and
Tofu (1 cup)
. Stir till everything is well combined and then bring the mixture to a boil. Cook for 10-12 minutes.
Step 6
Prepare your meatballs by adding them to a well-greased pan and pan-frying for 6 minutes on each side on medium-high heat. You want your meatballs to be crispy and golden brown!
Step 7
To assemble, place a generous amount of soup base in a bowl, add in some meatballs and rice/grain/pasta, and top with rice and
Fresh Cilantro (to taste)
,
Fresh Mint (to taste)
,
Limes (to taste)
, and
Crushed Red Pepper Flakes (to taste)
.
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