Vegan Asian Meatballs

We used to make these all the time when I was a kid. I’m now thrilled to be able to eat them once again, but without harming animals! A sweet and salty sauce smothers delicious onion and mushroom ‘meatballs’ that everyone will absolutely love. My recipe was adapted slightly from msvegan.com.

Vegan Asian Meatballs - Produce On Parade - We used to make these all the time when I was a kid. I’m now thrilled to be able to eat them once again, but without harming animals! A sweet and salty sauce smothers delicious onion and mushroom ‘meatballs’ that everyone will absolutely love. My recipe was adapted slightly from msvegan.com.

Meatballs are one of those foods that I really enjoy, but am too lazy to ever make... or even buy. I'd rather have my spaghetti without than go through the motions of adding meatballs (I need to take a closer look at my life). Does anyone else feel this way or is it just me? 

This week I had a huge craving for meatballs. It was unrelenting and I began to reminisce on the times my parents used to make delicious Asian meatballs that we'd take to parties, steaming, in a piping hot crock pot. They were always the most scrumptious food at the party and I'd sneakily eat my weight in them and nothing else, until I made my way to the dessert table where no brownie or cookie was safe. Of course, now, I am obliged to make them vegan and cruelty-free, and guess what? They taste even better than I remember.

I have implemented limits on dessert now as well. #adulting

Vegan Asian Meatballs - Produce On Parade - We used to make these all the time when I was a kid. I’m now thrilled to be able to eat them once again, but without harming animals! A sweet and salty sauce smothers delicious onion and mushroom ‘meatballs’ that everyone will absolutely love. My recipe was adapted slightly from msvegan.com.

Vegan Asian Meatballs

Recipe by Kathleen @ Produce On Parade

We used to make these all the time when I was a kid. I’m now thrilled to be able to eat them once again, but without harming animals! A sweet and salty sauce smothers delicious onion and mushroom ‘meatballs’ that everyone will absolutely love. My recipe was adapted slightly from msvegan.com.

Ingredients

  • 1/2 cup + 1 tbsp water
  • 1/4 cup soy sauce
  • Scant 1/2 cup vegan white granulated sugar
  • 1 tbsp brown sugar
  • 2 tbsp rice wine vinegar
  • 1 tbsp ketchup
  • 1 tsp chili garlic paste
  • ½ tsp liquid smoke
  • 1 tsp cornstarch
  • 1 medium yellow onion, diced small
  • 3 large garlic cloves, minced
  • 2 cups finely chopped cremini or white mushrooms
  • 1 tsp sesame seed oil
  • 1/2 cup vegan breadcrumbs (I use panko)
  • 3 tbsp sauce just made
  • 1 14 oz tube of uncooked Gimme Lean Lightlife Sausage
  • 1 prepared Ener-G Egg Replacer (or 1 tbsp of ground flax mixed with 2 tbsp water)

Cooking Directions

  1. In a small saucepan, whisk ½ cup water through the liquid smoke over medium-high heat. Once boiling, reduce to a simmer and whisk in the cornstarch that’s been mixed with 1 tbsp of water in a small bowl. Simmer for 5 minutes over low heat.
  2. Dry-saute the onion, garlic, and mushrooms in a large skillet for about 8 minutes; until the onions are tender and the mushrooms have darkened and shrunk. Stir in the sesame seed oil and remove from heat.
  3. Preheat oven to 400°F and spray a 9x13 inch baking dish with a nonstick cooking spray. In a medium mixing bowl, using your hands, combine the breadcrumbs, 3 tbsp of asian sauce, sausage, and vegan egg until well combined. Mix in the slightly cooled mushroom mixture.
  4. Form into 10 two inch meatballs an arrange in the baking dish. Drizzle half of the sauce over them and roll them in the sauce. Bake for 10 minutes.
  5. Flip the meatballs and again drizzle half of the sauce over them and roll them in the sauce. Bake for another 10 minutes.
  6. Serve hot and with whatever you like; saving the sauce from the baking dish to use over rice or vegetables. We ate them with broccoli and brown rice, or serve as a side or appetizer!
Vegan Asian Meatballs - Produce On Parade - We used to make these all the time when I was a kid. I’m now thrilled to be able to eat them once again, but without harming animals! A sweet and salty sauce smothers delicious onion and mushroom ‘meatballs’ that everyone will absolutely love. My recipe was adapted slightly from msvegan.com.

Stuffed Portobello Melts

Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Todd and I love portobello mushrooms though I don't often serve them myself. We really enjoyed them grilled as 'steaks' at an upscale restaurant in downtown Cleveland (they were absolutely amazing). However, they really were a standout dish when we had them stuffed with a delicious bread filling at a charming little eatery in Hawaii. I knew I just had to try to recreate them. About a year ago, I made my own stuffed portobello mushroom caps a couple times but they were really underwhelming. I decided to take a break on trying to live up to our Hawiian portobello encounter... until now!

Third time's the charm; enter this fantastic fungi fête! This is redemption at it's finest. These portobello melts are comforting and gooey with melty cheese and savory bread crumbs, meaty mushrooms and sausage, and just the right balance of seasonings. I love how quick they come together and are so simple even our little Oliver was able to help out! These are definitely going to be on regular rotation in our house. I hope you love them as much as we do!

Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Stuffed Portobello Melts

Recipe by Kathleen @ Produce On Parade

Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Yield: 4

Ingredients

  • 4 large portobello mushrooms
  • 1 cup vegan breadcrumbs (I use panko)
  • ½ cup shredded vegan cheese
  • 1 Tofurky Kielbasa sausage link, chopped small
  • 3 tbsp white wine (or vegetable broth)
  • 2 tbsp fresh parsley, chopped
  • 2 tbsp olive oil
  • 1 tbsp vegan Worcestershire sauce
  • 1 tbsp large-flake nutritional yeast
  • ¾ tsp seasoning salt or table salt + extra for sprinkling
  • ½ tsp garlic powder
  • 4 slices of vegan cheese (I like Field Roast Chao)
  • sprinkling of fresh lemon thyme, for garnish (optional)

Cooking Directions

  1. Preheat oven to 450°F. Clean the mushroom caps with a dry towel; remove and discard the stem. Spray a baking sheet with nonstick cooking spray and arrange the portobellos gills side up. Sprinkle each with a dash of salt and roast for 15 minutes.
  2. In a medium bowl, mix together the remaining ingredients except for the slices of cheese and thyme. Spoon and pack the bread crumb filling within the cap of the mushrooms dividing it evenly between the four caps. Top each mushroom with one slice of cheese. Roast for another 10 minutes.
  3. Remove from oven and garnish with lemon thyme. Serve hot.
Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.
Produce On Parade - Stuffed Portobello Mushrooms - Hearty and comforting, giant stuffed portobellos are a perfectly wonderful meal on their own or great as a side dish. On the table in 30 minutes, nutritious, and packed full of umami flavor, these meaty melts are sure to be a favorite and impress your dinner guests.

Warm Balsamic Barley Salad

Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that’s great warm or cold. It tastes even better the following day, which makes it the perfect “make ahead” salad!

Produce On Parade - Warm Balsamic Barley Salad - Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that?s great warm or cold. It tastes even better the following day, which makes it the perfect ?make ahead? salad!

Hey there! How's the midweek going for you? Mine has been really good; kind of busy but in the best way possible. My brother-in-law is visiting us here in Alaska from his college in Vermont to work on a short documentary regarding climate change. Part of that involved the Iditarod. Did you know for two years in a row snow has been carted by train over 350 miles from Fairbanks to Anchorage for the ceremonial start? This year it was shortened from 11 miles to just 3 miles. Pretty scary stuff. We spent the weekend photographing the dogs and Ross used his drone to capture some pretty awesome images. You can see more of his work at his Instagram, under username jrhenry10. Below is a drone shot he took of a musher leaving Willow after the real start (restart) with Denali in the background. 

He has also decided to be completely vegan for a month in response to realizing the effects of animal agriculture on the environment. The single best thing we can do to stop climate change is to stop consuming animal products. Maybe we can get him to be vegan for good? ;) Muahhahaha. If you'd like to learn more about the environment and how drastically it's affected by animal agriculture, check out the infographic at the very bottom of this post; it's one of the best I've seen yet.

As far as eating is concerned, humans are the most stupid animals on the planet. We kill billions of wild animals to protect the animals that we eat. We are destroying our environment to feed the animals we eat. We spend more time, money and resources fattening up the animals that we eat, than we do feeding humans who are dying of hunger. The greatest irony is that after all the expenses of raising these animals, we eat them; and they kill us slowly. And rather than recognize this madness, we torture and murder millions of other animals trying to find cures to diseases caused by eating animals in the first place.
— Mike Anderson
Produce On Parade - Warm Balsamic Barley Salad - Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that?s great warm or cold. It tastes even better the following day, which makes it the perfect ?make ahead? salad!
Produce On Parade - Warm Balsamic Barley Salad - Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that?s great warm or cold. It tastes even better the following day, which makes it the perfect ?make ahead? salad!

With the excitement and yearning for Todd and I to hang out with Ross instead of cooking, I've been turning to quick and easy dishes. Basically, my veg from the CSA box and any grain that tickles my fancy that day (or whatever I have left in the pantry). Along with fresh herbs (thanks to my Aerogarden), vegan sausage from the freezer, and some canned chickpeas this salad was among my favorite meals of the week! I hope you enjoy it as much as we did!

Produce On Parade - Warm Balsamic Barley Salad - Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that?s great warm or cold. It tastes even better the following day, which makes it the perfect ?make ahead? salad!

Warm Balsamic Barley Salad

Kathleen Henry @ Produce On Parade

Published 03/08/2016

Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that’s great warm or cold. It tastes even better the following day, which makes it the perfect “make ahead” salad!

Ingredients

  • 1 cup pearled barley, dry
  • 3 cups water
  • Pinch of salt
  • 2 tbsp olive oil
  • 2 large garlic cloves, minced
  • 2 Italian Field Roast sausages, diced
  • 2 medium vine-ripened tomatoes, diced
  • 1 small bunch of swiss or red chard, de-stemmed and chopped
  • 1 15 oz can of chickpeas, drained
  • 3 tbsp balsamic vinegar
  • 1 tbsp dried basil
  • 1 tbsp agave nectar
  • ½ tbsp soy sauce
  • Pinch of salt, to taste
  • Dash of black pepper, to taste
  • ¼ cup fresh basil, chiffonade (optional)
  • Garnish of broccoli sprouts or microgreens (optional)

Instructions

  1. In a large saucepan, bring the barley, water, and a pinch of salt to a boil over high heat. Reduce to a simmer and cover; cook for about 30-45 minutes until the barley is tender and chewy. Drain and set aside.
  2. While the barley cooks, heat the olive oil over medium-low in a large rimmed frying pan. Add the sausage, tomato, and chard; saute for about 5 minutes until the chard has wilted. Stir in the remaining ingredients excluding the fresh basil and sprouts; cook for an additional 5 minutes to warm the chickpeas.
  3. Once the barley is done cooking, stir it into the chickpea mixture to combine. Serve the salad warm or cold and topped with fresh basil and sprouts. This salad is even better the following day!

Yield: 4

Anouk - Produce On Parade

Anouk (ann-uhk) says hello! Isn't he the cutest? It's really strange having a small dog as I've always grew up with large dogs and let's be honest... Bob is pretty much the size of small pony with giraffe legs. I love the pink little butterfly on his nose too! It's very saddening that just about every week I discover a new scar on him somewhere. He has a little Alfalfaesc hair tuft on the very top of his head that I am always trying to smooth down; yesterday I realized there's a big scar underneath and that's why the surrounding hair doesn't lay flat *sad face*. He's only eight months! How could anyone hurt a little puppy? However, it warms my heart to know he's in a safe and loving home now *happy face*!

Produce On Parade - Warm Balsamic Barley Salad - Tender and chewy barley mingles with ripe tomato, vegan Italian sausage, bright swiss chard, and protein-rich chickpeas. Lightly bathed in a basil-balsamic dressing, this is a beautiful and hearty salad that?s great warm or cold. It tastes even better the following day, which makes it the perfect ?make ahead? salad!

If you've been vegan for a while you've probably found yourself wondering how on earth your veggie laden entree is the same price as it's meaty counterpart. This article from Serious Eats helps you understand why. Still doesn't answer why we can't catch a break on holding off on the cheese and meats on pizza though...