Vegan \"Chicken\" Balls recipe

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Ingredients

2 cubes vegan chicken-flavored stock
2 cups boiling water
1 clove garlic, minced
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon dried sage
1 pinch salt, or more to taste
1 (12 ounce) package tofu, cut into 1-inch cubes
1 ½ cups all-purpose flour, divided
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground black pepper
5 tablespoons water
2 tablespoons flaxseed meal
¾ cup soy milk
1 ½ tablespoons vegetable oil, or as needed

Nutrition Info

218.6 calories
carbohydrate: 28.4 g
cholesterol: : -
fat: 8 g
fiber: 2.1 g
protein: 9.3 g
saturatedFat: 1.1 g
servingSize: -
sodium: 603 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Dissolve vegan stock cubes in the boiling water in a bowl. Add garlic, thyme, rosemary, sage, and 1 pinch salt. Cut tofu into 1-inch cubes and add to the marinade. Cover with plastic wrap and refrigerate, 4 hours to overnight.

  2. Mix 1 1/4 cups flour, baking powder, 1 teaspoon salt, and pepper together in a bowl. Place remaining flour in a shallow bowl.

  3. Stir 5 tablespoons water and flaxseed meal together in a separate bowl. Let \"egg\" stand until thickened, about 5 minutes. Add soy milk, mix well. Stir into the flour mixture until batter is well combined.

  4. Heat oil in a large skillet over medium heat.

  5. Take the tofu pieces and dip them in bowl of flour, move into the batter to coat. Fry in the hot oil until browned, 2 to 4 minutes per side.

Recipe Yield

24 balls

Recipe Note

Vegan Chinese-style “chicken” balls. They taste better than the real thing. If you enjoy eating chicken, you can use the batter with precooked chicken. Serve with your favorite sweet-and-sour sauce.

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