Vegan Thai Veggie Balls With Thai Black Rice (VonShef Air Fryer Giveaway)

The air fryer was gifted by VonShef but all views are my own.

Another recipe for Veganuary – this one is a lovely, warming, spicy Thai dish – perfect to brighten up a gloomy and cold January evening. I absolutely adore Thai food  – it is probably my favourite cuisine and I also like Thai fusion creations. It is very easy to cook vegan Thai dishes because it uses lots of vegetables, herbs and spices anyway. And because of that all vegan Thai dishes burst with flavours and you won’t miss the meat at all. 

These lovely little no meat balls were made with the help of my new VonShef Air Fryer – kindly sent to me to test it. It’s perfect for all kind of fried food ( I do love my fried food. Potato and sweet potato chips with veggie sausages.) but it’s also great for baking and grilling as well. Not to mention the fish fingers every other evening as per my daughter’s request. It’s a very compact, energy efficient cooking assistant – uses less time and less energy to cook compared to the regular oven. Very easy to use: you need very little or no oil at all, set the timer and the temperature and go! Even easier to clean it, just wipe down the frying basket with a damp cloth and some washing up liquid. The food is also healthier in the end, because it’s not actually deep fried, so it contains fewer calories, on average 80% less! There’s lots of benefits of having an air fryer!

For a chance to win one of these fantastic air fryers – scroll down to the giveaway.

Preparing the vegan veggie balls takes only around 50 minutes including all the chopping. They are packed with plant-based protein (quinoa), heart-healthy monounsaturated fat (peanuts) and antioxidants (Thai black rice). 

Interesting fact: did you know that in ancient Chinese, black rice was reserved solely for the Emperor and the Royal Family, due to its nutritional profile and healing abilities? 

I used pomegranate seeds to garnish and a mint yogurt dip or sauce: made with vegan yogurt, fresh mint and some fresh lime juice. It’s an amazing dish.

Print

Vegan Thai Veggie Balls With Thai Black Rice

Prep Time

30 mins

Cook Time

20 mins

Total Time

50 mins

 

A delicious meal, with Thai flavours and spices completed with a fresh vegan mint sauce and Thai black rice.

Course: Main Course

Cuisine: Fusion, Thai

Keyword: vegan thai veggie balls

Servings: 4 people

Ingredients

• 180 gram tricolour qunioa regular quinoa is also perfectly fine
• 400 gram canned chickpea drained
• 1/3 of a yellow, red and orange bell pepper chopped
• 2 tbsp dark brown sugar
• 3 tbsp smooth peanut butter
• 150 gram roasted peanuts unsalted, chopped
• 3 tbsp dark soy sauce
• 2 handfuls chopped fresh coriander
• 4-5 spring onions chopped
• 2 large garlic cloves minced
• 2 tsp dried Thai basil
• salt and pepper to taste

Instructions

1. Measure out all the ingredients. Preheat oven to a low heat and spread the chickpeas on a baking sheet and bake for 15 minutes to dehydrate the chickpeas. Set them aside.

   

2. Place everything into a the food processor and give it a good whizz. I like them having a bit of a texture, so I didn't blend them completely.

   

3. Form little balls and place them on a plate or tray.

   

4. Put them into the fridge for 20-30 minutes. Or overnight if you wish.

   

5. In the air fryer it takes about 10-12 minutes to bake a lot and about 20-25 minutes in the oven on 160 Celsius. I did not add any oil.

   

6. Before serving, cook the Thai black rice which goes well very well with the veggie balls and make the yogurt sauce: a big handful of mint, a juice of half a lime and 4-5 tbsp of vegan yogurt. Or greek yogurt if you want.

   Sprinkle with pomegranate seeds and chopped fresh coriander.

   

Now for the giveaway!

Simply enter below, to win this fantastic and very useful VonShef Air Fryer 3.5L. Good luck!

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Check out my other giveaways I have a few up and running!