4 Ways to Make Delicious and Chewy Vegetarian Meatballs at Home

Prepare the jackfruit skin

With 300g of young green jackfruit skin, peel off the tough green outer skin, then put it into a pot to boil for 20 minutes until the jackfruit skin is cooked.

Next, place the jackfruit skin into a plastic bag and squeeze out all the water from the jackfruit skin. The drier the jackfruit skin is, the more chewy and delicious our dish will be.

Pound the jackfruit skin

Put the jackfruit skin into a mortar and pound it for about 5 minutes until the jackfruit skin is chewy and soft.

Next, add 2 spoons of vegetarian seasoning, 1/2 teaspoon of ground pepper, and 1 teaspoon of sugar, and continue to pound until the spices are evenly absorbed into the jackfruit skin and let it marinate for about 5 minutes.

Stuff the meatballs

Put the pounded jackfruit skin into a bowl along with 100g of crispy frying flour and chopped green onions, then use clean hands to stuff the meatballs until you feel the mixture is soft and smooth.

Shaping and Frying the Meatballs

Take a suitable amount of meat mixture in your hand, then roll it into a ball or shape it into small pieces according to your preference.

Turn on the stove at medium heat, add 300ml of cooking oil into a pan, when the oil is hot, you add the meatballs one by one and fry them evenly on all sides for about 10 – 15 minutes until they turn golden and crispy, then take them out.

Final Product

Thus, the vegetarian meatballs made from jackfruit skin are complete. The meatballs have a uniformly golden exterior that is visually appealing; when you eat them, you feel the crunchiness of the outer layer, followed by the chewy, flavorful texture of the meat, along with the light, characteristic aroma of jackfruit, dipped in a bit of sweet and spicy chili sauce to enhance the taste of the dish.

Mix and knead the tofu

With 400g of tofu after purchasing, you put it in the freezer overnight, then take it out to thaw naturally. Next, you place the tofu in a clean cloth and squeeze out the excess water.

Then, you put the tofu in a bowl, add 1 teaspoon of vegetarian seasoning, 1 teaspoon of ground pepper, 1/2 teaspoon of salt, 1 teaspoon of sugar, 2 tablespoons of flour, and chopped green onions. Use your hands to knead the tofu continuously for 15 – 20 minutes to achieve a chewy texture.

Shape the balls

Now, take a sufficient amount of the tofu mixture in your hand, and then roll it into even balls.

Steaming the cakes

Turn on the stove with high heat, arrange the cakes in the steamer and cover, then steam the cakes for 15 – 20 minutes.

Final product

Thus, the vegetarian tofu cakes are completed. It can be seen that our cakes after steaming are very soft, chewy, with a certain elasticity, and when eaten, you can clearly feel the aroma of tofu, blended with just the right seasonings, and a little green onion to enhance the dish’s appealing aroma.

Knead the Dough

Add 1 kg of all-purpose flour into a bowl, then use clean hands to knead the dough while gradually pouring in 400ml of warm water. Knead the dough until it becomes a smooth, firm mass that no longer sticks, then let it rest for 45 minutes.

Wash the Dough

Add a little water to the bowl, then gently take the kneaded dough and place it into a strainer.

Next, pour 500ml of cold water onto the dough and proceed to knead it. Continue pouring water and kneading like this for 7 times until the water becomes slightly clear, then put the dough in the refrigerator and let it rest for 2 hours.

Mix the filling

Put the minced shallots into a bowl, add 1 spoon of ground pepper, 1.5 spoons of whole pepper, 1 spoon of vegetarian seasoning, 0.25 spoon of monosodium glutamate, 1 tablespoon of cooking oil, 1 spoon of sugar, then mix the mixture well.

Wrap the meatballs

Take a sufficient amount of dough in your hand, then add a little filling into the dough, proceed to wrap the dough around the filling evenly to complete one meatball.

Boil the sausage

Turn on the stove on high heat, add water to nearly cover the pot, when the water boils, add the sausage to boil for about 10 minutes until the sausage floats to the surface of the water, indicating it is cooked.

Final product

Now the vegetarian sausage from all-purpose flour is ready. The sausage is chewy, soft, fragrant, and sweet, with a filling that has the distinct aroma of shallots, deliciously rich in spices.

With this sausage, you can prepare additional dishes such as frying, making soup, braising,… very suitable.

Mixing the Tofu Balls

Place in a bowl 100gr of dry-pressed soy pulp, 45gr of rice flour, 30gr of tapioca flour (refined wheat flour), 1 teaspoon of vegetarian seasoning, 0.25 teaspoon of ground pepper, then use clean hands to mix the ingredients thoroughly.

Shaping and frying the patties

You take a sufficient amount of the mixture into your hands, then roll it evenly into balls.

Turn on the stove on medium heat, add about 400ml of cooking oil into the pan, when the oil is hot, gradually add each ball into the oil and fry until the patties are golden and crispy for about 10 minutes, then you can turn off the stove.

Finally, you use a strainer to scoop the patties out, placing them on paper towels to remove excess oil.

Final product

Now the delicious vegetarian patties from soybean residue are ready to be enjoyed. The outer layer of the patties has an attractive golden color, and when eaten, you can feel the crunch in your mouth, with the patties having a subtle aroma of soybeans, combined with well-seasoned spices that are extremely tasty.