Korean VEGGIE Meatballs

Part #1

Mix 1 cup hot Vegetable broth w/ 1 cup tvp ( textured vegetable protein). Cook  1 onion, 2 cloves garlic, 2 tsp grated ginger and 1/2 bunch coriander in olive oil until soft.

Mix together w/a few drops liquid smoke, 1 tbsp soy sauce, 1 tbsp ground flax seed mixed with 2 tbsp water (1 flax egg), 12 crushed crackers(ritz).

Roll mixture into 1 1/2 inch balls, rub with sesame oil & bake 30 mins at 350 degrees.

Part #2

Mix 1/2 package of thawed and squeezed frozen spinach with 1 cup cilantro, 2 tbsp of tahini, 2 pressed cloves garlic, 1 tbsp lemon. Toss with cooked ramen.

Cook 4- 5 carrots, saute with 1 tbsp honey & 1 tbsp soy sauce.

Mix 2 tbsp plain yogurt, 2 tbsp mayo, 1 tbsp rice vin, 1/2 tsp chili sauce, 1 tbsp juice lemon, 2 drop sesame oil.

Top ramen w/meatballs and drizzle w/sauce – serve w/carrots

Serves 4

Bon Appetit!

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