These plant-based meatballs are bursting with Southeast Asian-inspired flavors thanks to lemongrass, ginger, and tamari. Served over a silky carrot-coconut sauce and topped with fresh edible flowers, they’re as beautiful as they are delicious.
Recipe by: @catestrauser
Ingredients
- 1 can black beans, rinsed
- 1/3 cup quinoa (dry), cooked and cooled
- 3 cloves garlic
- 2-inch knob ginger, minced
- 1 small shallot
- 4 tablespoons lemongrass paste
- 2 tablespoons tamari
- 2 tablespoons neutral oil
- 3 carrots, chopped
- 2 cloves garlic
- 1 yellow onion, diced
- 1 cup vegetable broth
- 1/2 cup canned full-fat coconut milk
- 2 tablespoons olive oil
- 2 tablespoons lemongrass paste
- 2-inch knob ginger, minced
- Herbs and edible flowers (optional)
Instructions
Prepare the meatballs
- Cook and cool quinoa; set aside.
- Preheat oven to 350°F. Spread beans evenly on a baking sheet and bake for 15 minutes to dry them out. Remove from oven and increase heat to 400°F.
- In a food processor, combine quinoa, black beans, 3 cloves garlic, minced ginger, shallot, lemongrass paste, and tamari. Blend until a textured paste forms.
- Roll into 1–2-inch balls.
- Heat neutral oil in a skillet over medium-high heat and brown the meatballs on all sides.
- Transfer to a baking sheet and finish baking at 400°F for 15 minutes.
Make the sauce
- In a saucepan over medium heat, sauté onion in olive oil for 5 minutes until translucent.
- Add garlic and carrots; stir for 2–3 minutes.
- Stir in coconut milk, broth, lemongrass paste, and ginger.
- Bring to a simmer and cook until carrots are tender, 15–20 minutes.
- Let cool slightly, then transfer to a blender and blend until smooth and creamy.
Plate and serve
- Spoon carrot sauce onto a flat plate. Arrange meatballs on top. Garnish with microgreens, edible flowers, and herbs of your choosing. Serve warm.
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