Family-Friendly: Mimi’s Vegan Sweet and Sour Meatballs Recipe
Your family is sure to enjoy this tangy, Asian-influenced, kid-friendly recipe for Vegan Sweet and Sour Meatballs, a hearty, flavorful meal sure to please the most discerning taste buds!
Kid- and Family-friendly: Mimi's Vegan Sweet and Sour Meatballs a Delicious Dish!
Mimi’s Vegan Sweet and Sour Meatballs features a few Edward & Sons™ organic cooking sauces and staple ingredients that are sure to help create awesome, nutritional meals for the health-aware home cook or professional chef. Developed by renowned vegan cooking teacher
Mimi Clark, founder of
Veggie Gourmet as a delicious, kid-friendly recipe that is easy to prepare. Products include
Native Forest® Organic Pineapple Chunks, Edward & Sons™ Garden Veggie Bouillon Cubes; and Let’s Do…Organic® Cornstarch.
Vegan Sweet and Sour Meatballs
Serves 4
- 14 oz. Native Forest® Organic Pineapple Chunks in Organic Pineapple Juice
- (reserve pineapple juice)
- 1/4 cup organic tamari, soy sauce or liquid aminos
- 3 Tbsp. unsweetened ketchup
- 3 Tbsp. brown rice vinegar
- 1/2 Edward & Sons™ Garden Veggie Bouillon Cube, combined with 1/2 cup water
- 1 cup onion, cut in wedges or chunks
- 1/2 cup diced red bell pepper
- 1/2 cup diced green pepper
- 12 oz. package frozen Nate’s Meatless Meatballs
- 1 Tbsp. Let’s Do…Organic® Cornstarch, combined with ½ cup water
- 2 cups cooked grain (brown rice, quinoa, pasta, etc.)
1. In a 2-cup measure, drain pineapple juice and set pineapple chunks aside.
2. To pineapple juice, add tamari, ketchup and brown rice vinegar.
3. Marinate frozen meatballs in above mixture while preparing the dish.
4. Heat wok or large skillet over medium-high heat. Add prepared broth.
5. Stir-fry onions and peppers for 3 minutes.
6. Drain meatballs, reserving marinade. Add meatballs to pan and stir-fry for 3 minutes.
7. Add marinade to pan and increase heat. Gradually drizzle in cornstarch/water solution and cook briefly until sauce thickens.
8. Add pineapple and toss to coat.
9. Serve over cooked grain.
©2010, Mimi Clark, Veggie Gourmet, Vegan recipe consultant and cooking instructor. Used with permission.
www.veggourmet.wordpress.com
About Mimi Clark
Mimi Clark, founder, Veggie Gourmet
Mimi Clark is founder of Veggie Gourmet and has been teaching vegan cooking classes for nearly 20 years. She was Chef Tal Ronnen’s sous chef at the DC VegFest, and was featured on Wendy Reiger’s Going Green on NBC4 at 5. Clark was also a featured speaker at News4 Health & Fitness Expo in Washington, D.C. Visit her blog at
www.veggourmet.wordpress.com for a list of upcoming classes and links to recommended vegan manufacturers and resources. She is a regular contributor and consultant to Edward & Sons™ and other leading healthy food companies.
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Find Great Organic Pineapple Recipes Here.
Purchase Native Forest® Organic Pineapple singles at Edward & Sons store.
Purchase Native Forest® Organic Pineapple 6 Packs at Amazon.com.
Find Great Natural Bouillon Cubes Recipes Here.
Purchase Edward & Sons™ Natural Bouillon Cubes singles at Edward & Sons store.
Purchase Edward & Sons™ Natural Bouillon Cubes 12 Packs at Amazon.com.
Find Great Organic Cornstarch Recipes Here.
Purchase Let's Do...Organic® Organic Cornstarch singles at Edward & Sons store.
Purchase Let's Do...Organic® Organic Cornstarch 6 Packs at Amazon.com.
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Republished by EdwardandSons.com
