One-Pan Plant-Based Meatballs with Coconut Rice

Name: One-Pan Plant-Based Meatballs with Coconut Rice
Yield: Serves 4
Ingredients: ½ cup, panko bread crumbs; 2 tablespoons, Asian chili-garlic sauce, plus extra for serving; 2 tablespoons, soy sauce, divided; 1 tablespoon, grated fresh ginger; 12 ounces, plant-based ground meat; 6 , scallions, sliced thin, divided; ½ cup, chopped fresh cilantro, divided; 1 tablespoon, vegetable oil; 2 , red bell peppers, stemmed, seeded, and sliced ¼ inch thick; 1 cup, long-grain white rice, rinsed; 1½ cups, water; ⅔ cup canned, coconut milk; ½ teaspoon, table salt; ½ cup, frozen peas, thawed; ¼ cup, dry-roasted peanuts, chopped coarse; , Lime wedge

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Boldly flavored plant-based meatballs cook up juicy and tender nestled in a skillet of creamy coconut rice in this skillet meal.

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

SERVES4

TIME1¼ hours

One-Pan Plant-Based Meatballs with Coconut Rice

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

WHY THIS RECIPE WORKS

Boldly flavored plant-based meatballs cook up juicy and tender nestled in a skillet of creamy coconut rice in this skillet meal. The meatballs benefit from plentiful seasonings: cilantro, scallions, and ginger, plus doses of chili-garlic sa...

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