Vegan Meatball Chow Mein

Recipe by Barbara GlowinskiCourse: MainsCuisine: Pasifika, ChineseDifficulty: Easy


Prep time


Cooking time




  • vegetable oil

  • 5 cloves garlic – crushed and chopped finely

  • 1 tbsp ginger – chopped finely

  • 500g meatless meatballs (Gardein are great)

  • 2 tbsp soy sauce and1tsp seasame seed oil

  • 2tsp chilli paste

  • 1 head bok choy – chopped roughly

  • 250g mushrooms – chopped roughly

  • ½ broccoli – chopped roughly

  • udon noodles

  • 1 scallion/spring onions – sliced

  • 1 carrot – sliced


  • Add oil to pan or wok, heat oil and add half the garlic, half the ginger and 1tsp chilli paste.
  • Bake the vegan meatballs from frozen for 10 minutes (ignore this step if not frozen).
  • Once you can smell the aromatics of the ginger, add the vegan meatballs; cook approximately 3 minutes on medium heat, add 1 tbsp soy sauce, stir through.
  • Empty pan of mixture and set aside.
  • Add roughly chopped broccoli and mushrooms and cook approximately for 3 minutes, add remaining garlic and ginger.
  • Add seasame oil, bok choy and baby carrots; cook for approximately 2 minutes or until bok choy has slightly wilted.
  • Once vegetables are cooked, add vegan meatball dish back to pan with quartered scallions, add 1 tbsp soy sauce.
  • Serve with udon noodles.

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