Sweet & sour vegetarian meatballs with rice
Sweet & sour vegetarian meatballs with rice
733kcal Per person
25g Protein
112g Carbs
21g Fat
13g Fiber
Ingredients
- 3 ounces brown rice (84 g)
- 1 slice ginger
- ¼ red onion
- 1 clove garlic (5 g)
- 1 bell pepper
- ½ zucchini
- 1 carrot
- 1 tablespoon olive oil (15 ml)
- 2 ounces pineapple chunks (frozen) (56 g)
- 1 tablespoon soy sauce (15 ml)
- 1 tablespoon vinegar (15 ml)
- 2 teaspoons honey (13 g)
- ½ tablespoon tomato paste (10 g)
- 2 fluid ounces water (60 ml)
- 3 meatballs, plant-based
Preparing this recipe
- Prepare the rice according to the instructions on the package.
- Grate the ginger, finely chop the onion and press the garlic. Dice the bell pepper and zucchini and slice the carrot into thin rounds.
- Heat the oil in a large frying pan over medium heat and sauté the onion for 2 minutes. Then add the garlic, bell pepper, zucchini and carrot and cook for about 5 minutes until the vegetables are soft.
- Stir in the pineapple chunks, along with the soy sauce, vinegar, honey, tomato paste, ginger and water. Mix well. Season with salt and pepper. Let the mixture simmer gently uncovered for about 10 minutes, stirring occasionally.
- If you notice the sauce is too thin, you can mash some of the pineapple chunks to thicken the sauce a bit. Add extra water if the sauce becomes too thick.
- Add the vegetarian meatballs to the sauce and let them warm through for another 3-5 minutes.
- Serve the sweet and sour vegetarian meatballs with the rice and vegetables.
Tip van FitChef
Garnish with freshly chopped cilantro or sliced scallions.
