This gorgeous pasta recipe marries sweet and savory and channels Thai cuisine. You will just love the “meatiness” of the meatballs, you could almost be fooled in thinking it is meat. And for all of you who has issues with gluten, well, it is gluten-free. This recipe is also SUPER packed with protein to keep you full.

Sweet Meatballs With Peanut Rice Noodles [Vegan, Gluten-Free]

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To Make the Meatballs:

  • 1 block of tofu, cubed
  • 1 cup canned chickpeas, drained and rinsed
  • 1 onion, chopped
  • 1 garlic clove, chopped finely
  • 1 tablespoon soy sauce or liquid aminos
  • 1 tablespoon mirin
  • 1 tablespoon maple syrup
  • 1 tablespoon flour or rice flour for gluten free
  • 2 teaspoons green onions, sliced and divided
  • salt

To Make the Pasta:

  • 4-ounce box rice linguini
  • 1/2 tablespoon sunflower seeds
  • 1/2 teaspoon sesame seeds

To Make the Sauce:

  • 2 tablespoons soy sauce or liquid aminos
  • 1 tablespoon mirin
  • 2 tablespoons peanut butter
  • 2 tablespoons vegetable broth
  • 1 tablespoon maple syrup


  1. Cook the onion in a oiled frying pan until golden.
  2. Add the garlic and cook 1-2 minutes more, to soften the garlic a bit.
  3. While this is cooking, place the tofu in a food processor and chop until you get big crumbs size pieces.
  4. Place in a separate container and mix in the soy sauce and mirin. Put aside.
  5. Place the chickpea in the food processor and blend until pureed.
  6. Place the cooked onions in the food processor and blend until you get a smooth puree.
  7. Mix the marinated tofu, pureed chickpeas, pureed onions, flour, salt, and the first teaspoon of green onions.
  8. Take a bit of that mixture and roll golf size balls, pressing firmly so they keep their shape.
  9. Warm up a big frying pan, pour in a little bit of oil and add your balls.
  10. Let them cook for about 2 minutes on medium/high heat.
  11. Turn them and continue cooking on each sides until they get a nice golden brown color.
  12. Drizzle with maple syrup and roll the balls in it, making sure they get coated all around.
  13. Add water to a sauce pan and bring to a boil, remove from the heat and add the rice linguini. They should take about 5-6 minutes to cook from the residual heat.
  14. Place all the ingredients for the sauce in a food processor and blend until smooth.
  15. Strain the water from the pasta and mix in the sauce.
  16. Serve with the tofu balls, topped with the other teaspoon of green onions, the sesame seeds and the sunflower seeds.

Nutritional Information

Per Serving: Calories: 561 | Carbs: 74 g | Fat: 19 g | Protein: 31 g | Sodium: 1,042 mg | Sugar: 21 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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