{"id":38262,"date":"2016-01-11T20:48:58","date_gmt":"2016-01-12T01:48:58","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=38262"},"modified":"2016-01-14T22:53:57","modified_gmt":"2016-01-15T03:53:57","slug":"vegan-meat-balls%e8%82%89%e3%83%8a%e3%82%b7%e3%83%9f%e3%83%bc%e3%83%88%e3%83%9c%e3%83%bc%e3%83%ab","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=38262&lang=en","title":{"rendered":"Vegan “Meat” Balls
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\"50\"<\/a><\/p>\n

Vegan “Meat” Balls<\/strong><\/p>\n

This is one of my favorite vegan “meat” ball recipes.<\/p>\n

<\/p>\n

I like the texture that is not “bean-y”.<\/p>\n

The outside is nice and crunchy and the inside is juicy and moist.<\/p>\n

I listed the basic recipe below, but I usually like to add different things, such as ginger, chopped edamame, green onion, mushrooms, etc.<\/p>\n

Vegan “Meat” Balls<\/strong><\/p>\n

2 cloves garlic, chopped
\n1 small onion, chopped
\n1 package (12oz) extra firm tofu, microwaved to remove excess water and then mashed
\n2 potatoes, grated
\n1\/2 cup cooked quinoa
\n3~6 tablespoon flour
\nsugar
\nsalt and pepperflour for dusting
\ncanola oil for cooking<\/p>\n

1. Combine all the ingredients. Form small balls.
\n2. Dust the balls with flour.
\n3. Cook the “meat” balls in canola oil.<\/p>\n<\/div>\n

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\"46\"<\/a><\/p>\n

\u30a4\u30f3\u30b9\u30bf\u30b0\u30e9\u30e0\u3082\u3084\u3063\u3066\u307e\u3059<\/a>\u3002\u3088\u304b\u3063\u305f\u3089\u30c1\u30a7\u30c3\u30af\u3057\u3066\u307f\u3066\u304f\u3060\u3055\u3044\u306d\u3002<\/strong><\/p>\n

\u2193\u30dc\u30bf\u30f3\u62bc\u3057\u3066\u3044\u305f\u3060\u3051\u308b\u3068\u30e9\u30f3\u30ad\u30f3\u30b0\u304c\u4e0a\u304c\u3063\u3066\u52b1\u307f\u306b\u306a\u308a\u307e\u3059\u3002Thank you!!<\/p>\n

\"\"<\/a>\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Vegan “Meat” Balls This is one of my favorite vegan “meat” ball recipes.<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[22,20,28,29],"tags":[],"class_list":["post-38262","post","type-post","status-publish","format-standard","hentry","category-potatosquash","category-tofu","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=38262"}],"version-history":[{"count":10,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38262\/revisions"}],"predecessor-version":[{"id":38322,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/38262\/revisions\/38322"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=38262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=38262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=38262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}