We finished our last batch of vegan meatballs, and it was time to make more.
I make a big batch, because it takes the same amount of time and effort either you make 35 or 70, and they freeze beautifully.
My husband likes these V-meatballs on the crunchy side, and I have to agree that the texture is better this way.
Extremely light baguette from a Vietnamese bakery, V-meatballs with red sauce, sautéed onion and green peppers, and cashew cream.
These V-meatballs are just so good.
I’ve been using this recipe a number of times now, and I absolutely love it.
I use whatever nuts I have, and this time I used Brazil nuts mostly and some walnuts, and they turned out fantastic!
I bake them for about 30 minutes each side to get the crunchiness.