Broccoli Noodles with Asian Meatballs

Posted by in Cooking, Lunch/Dinner, Salads | 0 comments

 

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

 

I can’t believe I finally pursued making broccoli noodles. Believe it or not the concept of this recipe crossed my mind countless times, but being that it never evolved to be a “thing” I hesitated, thinking.. 

 

 

Well if it doesn’t exist it can’t be that great.. 

 

 

However, like the majority of times that I reach this point I realize that its completely false. The best foodie advice I can give you in my years of exploring vegan concepts, is that just because it doesn’t exist.. doesn’t mean its not good!

 

So fast forward to today, I’m so glad I finally jumped back on the spiralizer train! Things I noticed about making broccoli noodles is that it may take some more arm power, the noodles perhaps a little crisper than that of zucchini, but one of my favorite things is that.. 

 

 

A Whole Foods literally provided me with tons of broken of organic broccoli stems to use for this dish. 

Ummmm, Yes!!! 

 

 

 

 

 

 


 

What I love about this dish is.. everything. You have fun crisp broccoli noodles that provide additional texture tossed in an effortless miso dressing, effortless vegan meatballs with my favorite spicy Asian glaze that can be used for a myriad of dishes, and costs probably a handful of dollars to make if you have the staples already in your kitchen!

 


 

 

If you’re looking to explore the world of broccoli noodles, this recipe is just what you need! Prepare to swoon over my vegan Broccoli Noodles with Asian Meatballs!

 

 

 

 

Want to see just how easy this recipe is?!

 

 

 

 

 

 

 

Why this recipe rocks:

 

Easy

Affordable

Flavorful

Nutrient Dense

Stems you can get for free!

Sauce can be made in bulk and used for a variety of dishes!

Great presentation

Non vegan approved 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 3-4 servings

Broccoli Noodles with Vegan Asian Meatballs

25 minPrep Time

20 minCook Time

45 minTotal Time

Save RecipeSave Recipe

Ingredients

    Vegan asian meatball:
  • 1 can black beans (rinsed)
  • ¾ cup Panko or breadcrumbs
  • 2tbsp Follow Your Heart Vegan egg powder combine w/ 1/2 cup almond milk
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 cup thinly-sliced or chopped green onions (4 green onions)
  • Kosher salt and pepper, to taste
  • 1 tsp red pepper
  • Asian Glaze:
  • 1 teaspoon sesame oil
  • 4 cloves (or 1 tablespoon) garlic, minced
  • ½ tablespoon minced ginger
  • ½ cup Tamari or low sodium soy sauce
  • ½ cup coconut sugar
  • 2 tablespoons hoisin sauce (optional)
  • 1 tsp red pepper flakes
  • 1/2 cup water combined with 1 tbsp corn starch or arrowroot
  • Garnish:
  • Sesame seeds - black and white
  • 1 green onion, finely sliced
  • Broccoli noodles:
  • 5-6 broccoli stems
  • Dressing:
  • 3 tbsp. white miso
  • 1/2 garlic clove (minced)
  • 1 tbsp. agave (optional)
  • 2 tbsp. mirin
  • 2 tbsp. rice wine vinegar
  • ½ tsp. toasted sesame oil
  • ¼ cup vegetable or mild olive oil
  • 2 tbsp. water

Instructions

  1. Broccoli noodles: Wash, trim the edges that stick out, spiralize, set aside in fridge.
  2. Miso dressing: combine all of the ingredients, whisk until smooth.
  3. Meatballs: Mix together all of the meatball ingredients in a large bowl until well-combined. You should try and mash 75% of the beans so that they ingredients adhere together.
  4. Heat a pan over medium/high heat. Add a drizzle of sesame oil. Spoon out 1-inch of the mixture with a cookie scoop (or tablespoon), shape into balls and place onto the pan. Add a light coat of additional Panko to the outside of each ball before cooking. Cook all the meatballs for roughly 10-12 minutes, or until golden browned and cooked through. While the meatballs are baking, make your sauce.
  5. Sauce: Heat a non-stick pan or skillet over medium-high heat. Whisk all of the sauce ingredients together (minus the water and corn starch) in the pan until well blended. Bring to a simmer and gradually add in the corn starch/water mixture. Continue cooking until sauce thickens, while stirring occasionally to prevent burning or sticking on the bottom of the pan (about 8 minutes).
  6. When meatballs have finished cooking, add half of the meatballs into the pan and gently coat each meatball generously and evenly in the sauce. Transfer the glazed meatballs to the broccoli noodles tossed in miso with a slotted spoon. Serve with broccoli roasted in sesame oil, optional. Sprinkle with sesame seeds and sliced green onions (if desired).
Cuisine: Lunch/Dinner | Recipe Type: Salad
7.6.2
716
http://www.eatdrinkshrink.com/cooking/meatballs

 

 

 

 

 

 

 

 

 

 

 

 

I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

 

 

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