Plant-Based Lion's Head Meatballs with Cabbage and Rice Noodles

Name: Plant-Based Lion's Head Meatballs with Cabbage and Rice Noodles
Yield: Serves 4 to 6
Cuisine: Chinese
Ingredients: 1½ pounds, plant-based ground meat; 2 , scallions, white parts minced, green parts sliced thin; 2 tablespoons, soy sauce; 2 tablespoons, Shaoxing wine or dry sherry; 4 teaspoons, sugar; 2 teaspoons, grated fresh ginger; ½ teaspoon, table salt; ½ teaspoon, white pepper; 4 cups, vegetable broth; 1 small head, napa cabbage (1½ pounds), quartered lengthwise, cored, and cut crosswise into 2-inch pieces; 4 ounces, rice vermicelli

3 comments

The evocative name of these giant meatballs hailing from eastern China refers to how the napa cabbage pieces they're served with fringe the spheres, evoking a lion's mane.

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

SERVES4 to 6

TIME1¼ hours

Plant-Based Lion's Head Meatballs with Cabbage and Rice Noodles

A cookbook recipe exclusively for All-Access members from Cooking with Plant-Based Meat

WHY THIS RECIPE WORKS

We first fell in love with these lion's head meatballs when developing a recipe using traditional pork; in this adaptation, we do away with the animal protein but keep all the nuanced flavor. In our pork-based recipe, the meat is kneaded un...

This is a members' feature.