Plant-Based Coconut Curry Meatball Soup

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.

Prepare your desired White Rice (2 1/2 Tbsp) or pasta of choice and set aside.

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.

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.

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.

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) .